Gluten Free Cardamom Cookies

From www.foodfanatic.com, by Erin D.
Gluten Free Cardamom Cookies

Gluten Free Cardamom Cookies Photo

I honestly didn't think that these gluten-free cardamom cookies would turn out all that amazing. I first made them as kind of an experiment, just to see what they'd be like. Cardamom cookies just don't sound very glamorous, do they? But seriously – these cookies, especially while still warm, are like little bites of heaven!

I made these cookies at the end of August and thought they'd be a nice way to transition to fall without being overly autumnal. If you want to change the spices up, I bet these cookies would work with just about anything. Let me know how it goes if you decide to play around with the spices! If you're in full-on fall mode, try my gluten-free spiced apple oatmeal cookies or gluten-free chai spiced cookies.

I originally thought that these cookies would taste so much better with butter. Butter makes everything better, right? I thought it'd be good to provide a dairy-free option so I tried them with refined coconut oil, which doesn't have any coconut taste. The cookies were just as delicious! Note that if you use unrefined coconut oil, these cookies will likely have a little coconut taste to them. Cardamom and coconut strikes me as a slightly unusual combination but if you think it sounds good, go for it!

Gluten Free Cardamom Cookies Picture

The first version I made didn't have any kind of add-ins. They were still delicious but I thought some flaked almonds would make them even better.  They add some crunch and if you toast them first, which you absolutely should, a light almond flavor. If you don't have flaked almonds or they're on the expensive side at your grocery store, you could use any kind of almonds. Whole almonds chopped, almond slivers, or whatever you have. Unless you toast them, they won't add much taste to the cookies so take a few minutes to do that.

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Don't have cardamom on hand but need cookies right now?! I know the feeling all too well. Try these gluten-free oatmeal chocolate chip cookies. They only have seven ingredients and are incredibly easy to put together. These gluten-free healthy thumbprint cookies are also great for the lunchbox!

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Ingredients

  • 1/4 cup flaked almonds
  • 2 cups blanched almond flour, 200 grams
  • 1/4 cup coconut flour, 28 grams
  • 1/2 cup granulated sugar, or raw sugar, 100 grams
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons ground cardamom
  • 1/8 teaspoon salt
  • 7 1/2 tablespoons refined coconut oil, 105 grams, or 1/2 cup (113 grams) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons raw sugar, for rolling, optional

Directions

  1. Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
  2. Spread the flaked almonds on another baking sheet and bake for 4-7 minutes or until lightly browned. Watch them carefully as they burn quickly! Remove from the oven and let cool while preparing the rest of the recipe.
  3. In a medium mixing bowl, stir together the blanched almond flour, coconut flour, sugar, baking powder, cardamom and salt. Set aside.
  4. In another medium mixing bowl, stir together the melted fat, egg, and vanilla extract.
  5. Add the dry mixture to the wet and stir until well combined.
  6. Incorporate the flaked almonds. They will break, which is fine.
  7. Roll the dough into 1" balls and roll in the raw sugar, if using.
  8. Place 2" apart on the prepared cookie sheet.
  9. Bake the cookies for 12 minutes. If you rolled them in sugar, they'll have crackled a little.
  10. Let the cookies, which will be very soft at this point, cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely. 

Notes

  • If you use unrefined rather than refined coconut oil, these cookies may have some coconut taste to them.
  • Store in an airtight container for up to 3 days.

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