A delightful twist on a favorite treat

Oatmeal raisin cookies have always been a comforting classic for me, but I wanted to create a recipe that added something special. That’s how I came up with these Cashew Cardamom Oatmeal Raisin Cookies. The buttery crunch of cashews combined with the warm, citrusy notes of cardamom makes these cookies truly unique. Let me walk you through why I chose each ingredient and how you can customize the recipe to suit your dietary needs.

Why I Chose These Ingredients

Cashews

I absolutely love the rich, buttery flavor that cashews bring to these cookies. They add such a satisfying crunch and pair perfectly with the other flavors. Plus, they’re full of healthy fats, protein, and magnesium, so I can indulge guilt-free! If you’re out of cashews, pecans or walnuts are great alternatives, but trust me, cashews make these cookies shine.

Cardamom

Cardamom is one of my favorite spices—it’s so aromatic and adds a sophisticated touch to the cookies. Its subtle citrus and floral notes balance the sweetness beautifully. I always use freshly ground cardamom for the best flavor, and I think you’ll notice the difference, too!

Oats

What’s an oatmeal cookie without oats? I love the hearty texture they provide. They make the cookies chewy and comforting, and they’re a good source of fiber, too. If you need a gluten-free option, just make sure to use certified gluten-free oats.

Raisins

Raisins are a must for me—they add little bursts of natural sweetness and keep the cookies moist. If you’re feeling adventurous, try golden raisins for a slightly different flavor profile.

Flour

I usually stick to all-purpose flour for its consistency, but I’ve also tested this recipe with almond flour and gluten-free baking mixes. Both work wonderfully if you’re avoiding gluten.

Butter

There’s nothing like the richness of butter to make cookies tender and flavorful. That said, I’ve also tried the recipe with coconut oil and vegan butter, and they’re both fantastic for anyone who’s dairy-free.

Sugar

I mix brown sugar and granulated sugar to get the perfect balance of sweetness and that hint of caramel. If you prefer to avoid refined sugar, coconut sugar works well here, too.

Eggs

Eggs are my go-to for binding and structure, but I know not everyone eats eggs. When I make an eggless batch, I use a flaxseed or chia seed mixture (1 tablespoon of ground flax or chia mixed with 2.5 tablespoons of water per egg). It works like a charm!

Baking Powder and Baking Soda

These are essential for the cookies to bake up soft and just the right amount of spread. I always double-check that my leavening agents are fresh before starting.

Vanilla Extract

I never skip vanilla extract—it enhances all the flavors and adds depth to the cookies. A little goes a long way, but it makes such a difference.

How I Make Gluten-Free and Eggless Versions

Gluten-Free Option

When I want to make these cookies gluten-free, I swap the all-purpose flour with almond flour or a gluten-free baking mix. It’s also important to use certified gluten-free oats to keep everything safe for those with gluten sensitivities.

Eggless Option

For an eggless batch, I use flaxseed or chia seeds as a binder. I mix one tablespoon of ground flaxseed or chia with 2.5 tablespoons of water per egg, let it sit for about 5 minutes to thicken, and then add it to the batter. The texture is just as amazing!

I hope you enjoy making (and eating!) these Cashew Cardamom Oatmeal Raisin Cookies as much as I do. They’re perfect for sharing with loved ones or savoring with a quiet cup of tea!