What if I can't eat butter?

You can use Spectrum Fair Trade palm oil shortening instead or coconut oil instead.

I can't find vanilla bean scraping... what do I do?

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.

Perfectly spiced paleo cookies- great for any holiday treat!

Scale

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

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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.

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.