Garam Masala-Spiced Cookies

by | Updated: December 3rd, 2016

Garam masala: what’s that? In Hindi, “garam” means hot and “masala” means spices. Typically, this Indian mix of spices features cardamom, cinnamon, cloves, peppercorns and turmeric. With that kind of combo, you know this cookie recipe is going to offer spectacular flavor fireworks. The grand finale is learning that these cookies are made without oil, dairy, gluten or refined white sugar. Unbelievable.

Oatmeal Cookie Recipe with a Kick

Garam Masala-Spiced Cookies
Recipe courtesy of My Eclectic Kitchen
Makes 16 cookies

2/3 cup gluten-free rolled oats
2/3 cup gluten-free oat flour
1/3 cup coconut sugar, plus 1 Tbsp.
1/3 cup semi-sweet chocolate chips
1/3 cup golden raisins
1 Tbsp. almond butter
½ Tbsp. flaxseed meal
1 ½ Tbsp. filtered water
¼ cup unsweetened applesauce 
1 tsp. vanilla extract
1 1/4 tsp. garam masala
½ tsp. baking powder
½ tsp. baking soda
1/8 tsp. xanthan gum (optional)
1/8 tsp. sea salt
¼ tsp. raw pistachios, chopped

Note: The cookies will come out less crumbly with the xanthan gum, so feel free to use it or lose it.  


  1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
  2. In a small bowl, mix flax meal, water, applesauce, almond butter, vanilla extract and coconut sugar.
  3. In a medium bowl, combine oats, oat flour, baking powder, baking soda, xanthan gum, sea salt and garam masala.
  4. Add wet ingredients to the dry mixture and stir thoroughly until combined.
  5. Fold in the pistachios, chocolate chips and raisins.
  6. Scoop out dough and roll into balls, about 2 tablespoons per cookie, or use a 1-ounce ice cream scoop.
  7. Add dough balls to prepared cookie sheet, flatten the balls with your hands or a spatula and bake for 10-12 minutes, or until golden brown.
  8. Allow cookies to sit for a couple minutes on the cookie sheet before transferring to a wire rack to cool.
  9. Eat them now or store in an airtight container for later.

My Eclectic Kitchen is a collection of recipes that celebrates plant-based and gluten-free whole foods. Creator of My Eclectic Kitchen, Chef Yvonne Ardestani, develops healthy alternatives to the normally not-so-healthy foods, and converts recipes into vegan and gluten-free recipes using techniques learned in culinary school and in professional restaurants. All of her recipes are vegan, refined sugar-, gluten-, soy- and dairy-free, and, best of all, devoid of refined ingredients. Chef Yvonne is a classically trained French chef, former restaurant cook under Chefs Suzanne Goin and Breanne Varela, and now a wellness chef. Yvonne’s family, friends, and subscribers are convinced that eating this way reaps numerous health benefits and that it is absolutely possible to eat deliciously vegan! Yvonne is very passionate about and dedicated to promoting a healthier lifestyle, nutrition, helping the environment, and protecting animals from cruelty while still eating deliciously.