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Gluten Free Cardamom Cookies

  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 11
  • Total Time: 26
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Bake
  • Diet: Gluten Free


Perfectly spiced paleo cookies- great for any holiday treat!



  • 2 cups SIFTED Otto’s Cassava Flour (I highly recommend using this brand)
  • 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)
  • 1 1/2 bag  chocolate chunks


  1. Preheat oven to 350F. Prepare a baking sheet lined with parchment paper.
  2. Whisk together the flour mix, cinnamon, cardamom, baking soda, and salt in a bowl. Set aside.
  3. In the bowl of  a stand mixer with a paddle attachment, mix the butter & sugar. Then add in eggs one at a time—lastly, vanilla.
  4. Once well combined, add the flour & spice mix to the wet ingredients, mixing little by little.
  5. When fully incorporated add in chocolate. Mix again.  Set dough in the fridge for an hour.
  6. Use a 2-ounce scoop to shape cookies and set them 3 inches apart. Bake for 12 minutes. Let cool before handling. Enjoy! 
  7. The dough will bake about 24 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. 


  • Serving Size: 1 cookie
  • Calories: 147
  • Fat: 11g
  • Carbohydrates: 12g
  • Fiber: 0g
  • Protein: 1g

Keywords: gluten free cardamom chocolate chip cookies