Soft and chewy cardamom spiced ginger cookies. Made in one bowl and ready in under an  hour, these spiced cookies are grain, dairy, and nut free.

If I had a life motto, it would probably be something as simple as: bake cookies.

Bored? Bake cookies.
Sad? Bake cookies.
Celebrating? Bake cookies.
Last minute gift? Bake cookies.

When I lived at home with my parents, I used to always bake cookies with my little brothers whenever it came time to babysitting. It got to the point where my little brother, Matthew who was about 5 0r 6 at the cookie baking peak, would ask my parents to go run errands just so that we would bake cookies.

I’d divide up the tasks and eggs (because cracking the eggs is the most fun part) between both my younger brothers, Matthew and Michael, and put them to work. Despite their constant brotherly bickering, it was a time when both little boys put aside their differences to work together for the greater good: cookies.

The great thing about baking cookies, is that there are always ways to make it new with different flavors, add ins, toppings, whatever. I’ve already shared a grain free ginger cookie on my site, but these ginger cookies are a whole new kind of delicious. I based this recipe off of Caroline’s Paleo Gingersnap cookies making a few slight changes here and there until I ended up with these cardamom spiced ginger cookies.

I won’t be offended if you are after a more traditional ginger snap and jump on over to try Caroline’s recipe because they are really amazing. They aren’t just good grain free cookies – they are just good plain and simple. However, if you’re open to trying something new please do stick around because these cardamom spiced ginger cookies really are something special. If chai spiced cookies and traditional gingerbread got together and had delicious cookie babies, these are the cookies that would result from it.  Because I reduced the amount of coconut sugar and cut out the maple syrup completely these don’t have that traditional snap that gingersnap cookies usually have. Instead they have more of that melt-in-your-mouth kind of cookie characteristic which is always welcome.

Only a few weeks left now until I get to fly to Arizona and spend Thanksgiving with my family. I’m looking forward to getting to bake again with my younger brothers – I don’t think I can still call Michael my little brother seeing as how he’s way taller than me. If he’s not already 6 ft he will be soon – and by the way he’s only 13. At least I’m still taller than Matthew. He’s been thinking up recipes and planning baking itinerary’s for the past several months. I should probably go make more of that spicy sweet potato and kale salad now and save room for all upcoming cookies.

What’s your favorite Christmas cookie? Any recommendations for me to pass along to Matthew?

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Spiced Cardamom Cookies with Ginger

Yield: 12 cookies Prep Time: 20 minutes Cook Time: 10 minutes Additional Time: 30 minutes Total Time: 1 hour

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Cardamon, ginger and cinnamon blend together to create a unique and delicious aromatic spice blend taking crinkle cookie to a whole new level!

Ingredients

• 1 1/4 cup tapioca flour (165g)
• 1/4 cup coconut flour - lightly packed (30g)
• 1 tsp baking soda
• 1 tbsp ground ginger
• 1/2 tsp fine grain sea salt
• 1 tsp cinnamon
• 1 tsp ground cardamom*
• 6 tbsp coconut oil, softened or slightly melted (80g)
• 3/4 cup coconut sugar (135g)
• 1 egg
• 1 tsp blackstrap molasses
• 1 tsp pure vanilla extract
• 3 tbsp raw cane sugar for rolling the cookies, (optional)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Preheat your oven to 325°F/160°C. Line or grease a couple of baking sheets with baking paper.
2. In medium sized mixing bowl, whisk together the dry ingredients: tapioca flour, coconut flour, baking soda, ginger, cinnamon, cardamom and salt. Set aside.
3. In a large bowl with an electric mixer or in the bowl of a stand mixer, beat together the coconut oil and sugar on a medium speed until combined - it will look a bit like wet sand at this point.
4. Add the egg, molasses and vanilla extract. Beat again on a medium-low speed until creamy.
5. Add about 1/3 of the flour mixture into the wet ingredients. Mix on a low speed until mostly combined. Repeat this process you've added all the flour. In the end you should have a thick, soft dough that's slightly sticky.
6. Scoop out the dough about 2 tablespoons worth at a time (about 40 grams) and roll into little cookie dough balls.
7. Optional: Add the cane sugar to a small bowl or plate then roll the cookie dough ball in the sugar.
8. Place the dough on the prepared baking sheets. Leave at least 2 inches on all sides so that the cookies have room for spreading. Bake for 8-10 minutes until the edges are browned. Less time in the oven will result in a chewier cookie, more time will make for a crispier cookie. They should be a golden brown color when you take them out of the oven.
9. Allow the cookies to rest on the baking sheet for a couple of minutes then carefully transfer to a wire cooling rack. Enjoy!

Notes

• Pre ground cardamom is best, but you can use cardamom pods in needed. You'll need about 5 pods. Gently bash the pods to open up, remove the seeds and grind them up as best you can in a mortar and pestle.

Nutrition Information

Yield: 10

Serving Size:

g Calories: 224Saturated Fat: 9gCholesterol: 17mgSodium: 173mgCarbohydrates: 30gSugar: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Gluten Free Cookies Cuisine: Gluten Free