Spiced ginger cookies seasoned with sweet cinnamon and fragrant cardamom! These cookies are not only gluten free, nut grain free and nut free too! They’re made with a simple combination of coconut flour and tapioca flour. The end result is a soft and chewy cookies that’s warm, sweet, fiery and delicious!

Original recipe shared on November 6, 2015 – updated Dec 6, 2024 with improved photos, recipe, tips and ingredient explanations.

Recipe Steps:

• Combine wet ingredients:
  • Mix coconut oil and coconut sugar together until it looks a bit like wet sand.
  • Add the vanilla extract, molasses and the egg.
  • Beat into a thick, lighter, creamy mixture
• Add dry ingredients:
  • Whisk flour, starch, spices, baking soda and salt until well combined.
  • Gradually add the flour mixture to the wet ingredients with the mixer on.
  • Mix until a thick, soft dough forms.

Roll & Bake:

• Divide cookie dough: Roll the dough into cookie dough balls, each about 2 tablespoons with or 40 grams.
• Roll in sugar (Optional): Add a couple tablespoons sugar to a small bowl or shallow plate. Roll each ball in sugar.
• Bake: Leave about 2 inches of room around each dough ball on the baking sheet to leave room for spreading.

Final Tips Before You Begin

• Use a kitchen scale: For best results, invest in a digital kitchen scale to accurately measure and weight out your ingredients. This is such a game changer when it comes to baking with gluten free ingredients in general. It is especially true when it comes to baking with coconut flour.
• Consider chilling the dough if you have a hot kitchen: If you live somewhere where your coconut oil is already liquid at room temperature, I recommend you chill the dough in the fridge about 20-30 minutes before baking. This will help firm up the fat and ideally prevent the cookies from spreading too much.
• Use butter: Increase the butter to 1/2 cup (113g) and make sure it’s softened to room temperature.
• White Sugar or Brown Sugar: Use 1/2 cup + 2 Tbsp light brown sugar OR 2/3 cup white sugar. If you’re using a kitchen scale, just weight out 135 grams worth.

More Delicious Cookie Recipes

Enjoy!

Let me know if you try these cardamom spiced ginger cookies! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

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 the easiest, 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: 12

Serving Size:

g Calories: 197Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 221mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 1g

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