Description
Perfectly spiced paleo cookies- great for any holiday treat!
Scale
Ingredients
- 2 cups + 2 tablespoons Bob’s Red Mill 1:1 GF blend or Otto’s Cassava Flour, sifted
- 1 1/4 cups Kerry Gold Butter or Coconut Oil, softened
- 2 pastured eggs, room temp
- 1 vanilla bean scraping, or 1/2 teaspoon vanilla extract
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon gluten-free baking soda
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 2 cups maple sugar (or granulated sweetener of choice)
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350F and prepare a baking sheet lined with parchment paper.
- In a bowl whisk together the flour mix, cinnamon, cardamom, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, mix the butter & sugar. Until the sugar is fully dissolved in the softened butter.
- Then add in eggs one at a time. Mix until the eggs pale. Lastly, add the vanilla. Mix well.
- Add the dry mix to the wet ingredients, and mix little by little. Until fully combined.
- When fully incorporated add in chocolate. Mix again. Then, set the dough in the fridge for an hour or until firm.
- Use a 2oz scoop to shape cookies and set them 4 inches apart. I only bake 6 per baking sheet.
- Bake for 10-12 minutes until lightly browned on the edges, and then let cool before handling. The dough will bake about 24 gluten-free cardamom cookies.
Recipe Notes:
- Due to a few comments, I edited the recipe – I used Otto’s Cassava Flour and Bob’s Red Mill 1:1 GF flour. Which are very absorbent. The original recipe was 1 1/2 cup butter – now it’s 1 1/4 cups.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Fat: 11g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g