I think cardamom isn’t used nearly enough in fall baking! I can’t understand why. It goes so well with apples, cinnamon and maple syrup – all things that you need for this recipe.
Last year I made these gluten-free cardamom cookies and liked them so much that I’ve made another cardamom cookie recipe to share!
These delicious autumnal cookies are adapted from my no-bake peanut butter cookies so if you don’t have almond butter on hand, give those a try. The only downside to these cookies is that they have to be kept in the freezer.
I’ve tried just refrigerating them, but they kind of fall apart. Once frozen, they weirdly stay chewy and don’t get rock hard.
If frozen cookies just sound too weird, there’s a solution! Use broken up apple chips or cut up dried apples in place of the fresh apples. Then the cookies don’t even necessarily have to be refrigerated (though I recommend it so that they’re a little firmer!).
The reason I went with fresh apples is because the apple taste is quite a bit stronger with a fresh Granny Smith than the apple chips and dried apples I found made of random, non-tart apples. If you can find Granny Smith apple chips or dried apples – definitely give that a try!
And if apples just aren’t your thing, try my no-bake maple almond butter cookies, which is another version of these cookies.
I used refined coconut oil in these cookies, which doesn’t have any coconut taste. If you use unrefined coconut oil, they’ll likely taste a bit coconutty. Also, be sure to use natural almond butter with just almonds and salt in it. If you use a kind with added fat and sugar, these cookies won’t work.
These apple cardamom cookies are really such a treat but if you’re more in the mood for cake, try this gluten-free spice cake for another great fall treat that’s sure to please!
- 3 1/2 tablespoons refined coconut oil, 49 grams
- 1/2 cup unsalted natural almond butter, the kind with no added fat or sugar, 128 grams
- 1/2 cup pure maple syrup, 120 milliliters
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 3/8 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups certified gluten free oats, 138 grams
- 3/4 cup peeled and finely diced granny smith apples, 90 grams
- In a medium pot, melt the coconut oil over low heat.
- Add the almond butter and maple syrup stir until well combined.
- Turn the heat up to medium and while stirring constantly, bring the mixture to a boil.
- Boil for 2 minutes, stirring constantly. The mixture should thicken a little. Don't boil it longer than 2 minutes or it may separate.
- Remove from the heat and stir in the cardamom, cinnamon, salt and vanilla extract. Once well combined, stir in the oats and then the diced apples.
- Scoop balls of the mixture using a cookie scoop and place into a parchment paper lined tupperware box that’ll fit in your freezer. Store frozen.
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