Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Cardamom Seed Ground Description
- Co-Op Grown in Guatemala
- Non-GMO Project Verified
- Non- Eto
- USDA Certified Organic
- Non-Irradiated
This versatile spice is prized by Indian, Scandinavian and Middle Eastern cooks. Sweet and spicy, warm and aromatic, cardamom adds a distinctive touch to cakes, pastries and breads and is equally compatible with meat dishes, curries, sweet potatoes and beans.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Autumn Harvest Oatmeal Cookies
[vc_row][vc_column][vc_column_text]Featuring warm, comforting spices like cardamom, cinnamon, and ginger, these fall-inspired oatmeal cookies are the perfect accompaniment to a cup of
coffee or
tea on a chilly afternoon. Though not overly sweet, adding a small amount of brown sugar to the dough produces a moist and chewy cookie rather than a dry or crispy one. The addition of nourishing walnuts, pumpkin seeds, raisins and cranberries makes these cookies work as an on-the-go breakfast, too.
Autumn Harvest Oatmeal Cookies
- 1-1/4 cups rolled oats
- 1/2 cup whole wheat pastry flour
- 1/4 cup light brown sugar (packed)
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1/4 cup honey
- 3 Tbsp. coconut oil (melted)
- 2 tsp. orange zest
- 1 tsp. vanilla extract
- 1 egg (room temperature)
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 Tbsp. pumpkin seeds
- 1 Tbsp. finely chopped crystallized ginger
- Line sheet pan with parchment paper.
- In medium mixing bowl, whisk together oats, flour, brown sugar, baking soda, cinnamon, cardamom, ground ginger and kosher salt.
- In large mixing bowl, whisk together honey, coconut oil, orange zest, vanilla extract and egg.
- With wooden spoon, fold dry ingredients into wet mixture, stirring until just combined.
- Stir in raisins, dried cranberries, walnuts, pumpkin seeds and crystallized ginger.
- Cover bowl with plastic wrap and chill in refrigerator 30 minutes.
- While dough chills, preheat oven to 350 degrees F.
- With damp hands, divide chilled dough into 12 equal portions and roll into compact balls roughly 1-3/4 inches in size. Arrange balls on prepared sheet pan, allowing room for cookies to spread as they bake. Do not push or pat balls onto tray.
- Bake 13-15 minutes, or until deeply golden-brown.
- After removing from oven if desired, use large, round metal cutter to gently reshape cookies so they are perfectly round and uniform in size.
- Cool cookies on sheet pan for 10 minutes, then transfer to wire rack. Enjoy while still slightly warm, or at room temperature.
- Store leftovers in airtight container at room temperature up to 3 days. To freeze, layer cookies between sheets of parchment and freeze in airtight container.
Get the ingredients you need to make these fall cookies!
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