Cardamom Cookies

Growing up, my favorite holiday cookies were either coconut- or chocolate-covered: snowballs and bon-bons. Cardamom cookies were among the many cookies I wouldn’t touch. They were one of my Grandma’s favorites, but I couldn’t appreciate the sweet spice blend for which they are named. Sometimes Grandma would ice them, but even with that extra coat of sugar, I wasn’t keen.

As an adult, my palate has expanded and so has my sweet tooth (although I try not to indulge too often). I still love chocolate- and/or coconut-covered everything. But I’ve also come to love a good chia spice tea and cardamom-spiced treat.

These cookies are simple to make, light and fluffy in texture, and not too sweet. Brent, who isn’t a sweets guy, thought they were great. I hope you will, too!

Ingredients
1 C almond flour
1/4 C brown rice flour
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp baking soda
pinch of pink Himelayan sea salt
1/2 C ghee, melted
2 Tbsp Maple syrup
1 egg

Method

Preheat the oven to 350° F. Mix dry ingredients in a medium bowl.

Mix the maple syrup and melted ghee in a large bowl. If the ghee is still very warm from melting it, wait until it’s cooled. Then, whisk an egg into the liquid mixture.

Slowly add the dry ingredients to the large bowl of wet ingredients and mix thoroughly with a whisk.

Drop spoonfuls of the cookie batter onto a parchment paper-lined cookie sheet.

Bake for 12 minutes. Cool for 10 minutes. Yields 12 cookies.

Cardamom Cookies Recipe [paleo, primal, gluten-free]

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Cardamom Cookies

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients
1 C almond flour
1/4 C brown rice flour
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp baking soda
pinch of pink Himelayan sea salt
1/2 C ghee, melted
2 Tbsp Maple syrup
1 egg

Method

  1. Preheat the oven to 350° F. Mix dry ingredients in a medium bowl.
  2. Mix the maple syrup and melted ghee in a large bowl. If the ghee is still very warm from melting it, wait until it’s cooled. Then, whisk an egg into the liquid mixture.
  3. Slowly add the dry ingredients to the large bowl of wet ingredients and mix thoroughly with a whisk.
  4. Drop spoonfuls of the cookie batter onto a parchment paper-lined cookie sheet.
  5. Bake for 12 minutes. Cool for 10 minutes. Yields 12 cookies.

1 Comment

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