Everybody has a favorite holiday cookie… and these perfectly spiced gluten-free cardamom cookies are about to become yours! This spiced cookie recipe is ready in less than 30 minutes, flexible with flour, and always melts in your mouth.
Why You’ll Love These Cardamom Cookies
These gluten-free and paleo cardamom cookies are delicious, wholesome, and perfect for sweater season. Cardamom is an aromatic seed-based spice that is common in winter recipes- it’s warming, herbal, and flavorful without being truly spicy.
This recipe is grain-free and made with no refined sugars. It’s a treat that is easy to make AND feels good to eat. The combination of melty chocolate chunks, cinnamon, and the unique flavor and aroma of cardamom offers that special comfort only a holiday treat can have.
Grab Your Ingredients!
This recipe is really flexible!
- Bob’s Red Mill Gluten Free 1:1 Blend or Otto’s Cassava Flour
- Maple Sugar or coconut palm sugar
- Vanilla bean or vanilla extract
- Butter, ghee, or coconut oil will work
- Dark chocolate chunks or chips
Step-by-Step Paleo Cardamom Cookies
- 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 flour & spice 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. Bake for 10-12 minutes it until lightly browned on the edges, and then let cool before handling. The dough will bake about 24 gluten-free cardamom cookies.
Frequently Asked Questions
You can use Spectrum Fair Trade palm oil shortening instead or coconut oil instead.
You can use vanilla extract- 1tsp.
Yes! They won’t be grain-free any longer but will still be delicious, I recommend Bob’s Red Mill 1:1 GF blend.
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Gluten Free Cardamom Cookies
- Prep Time: 15
- Cook Time: 11
- Total Time: 26
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Bake
- Diet: Gluten Free
Description
Perfectly spiced paleo cookies- great for any holiday treat!
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
Keywords: gluten free cardamom chocolate chip cookies
Tere says
Have you actually made these following the recipe posted? I’ve made them twice now… except for the flavor, complete failure. AIP & SF are expensive enough. It really angers me when a recipe is wasted. The first time I made them, I used the Bob’s Red Mill paleo flour and coconut oil. My granddaughter has to follow a strict AIP diet. The cookies turned out like thin saucers. This second try was a keto-fied makeover. I used almond flour, butter,SF choc chips… it turned out as a thin sheet pan cookie.
Very disappointed in this recipe. I’m suspecting your flour to butter measurements are OFF.
Cristina Curp, FNTP says
Hi Tere – Sorry these didn’t turn out – but yes these cookies have been made several times – and most recently by the photographer who took these amazing pics when the recipe post was updated. These are rather thin cookies, but not paper thin. I’m not sure why they didn’t turn out for you.
Tere says
Yeah, I think if I make these again, I’ll reduce the butter or coconut oil to a cup. Definitely will need more than 2” spacing, as well.
★★
Tere says
If I ever make these again, I definitely will reduce the butter by 1/2 C. I don’t understand why the cookies turned out like saucers the first time and then the second time, just melted into each other. The taste is decadent. But, it’s just not worth ugly cookies that I’d be embarrassed to serve.
Kelly says
Can I use regular flour in these?
Cristina Curp, FNTP says
Yes!
Betty says
Cardamom and chocolate chip cookies is where you got me. These are so delicious. Gonna make more later this week.
★★★★★