Looking for a lightly sweetened alternative to store bought cookies? These cookies are gluten free and dairy free. The taste of cardamom and orange remind me of all the wonderful fragrant spices that accompany fall.
- 1½ c. almond flour
- 1 c. of Cup 4 Cup brand all purpose GF flour or your favorite GF flour
- ½ tsp. sea salt
- ½ tsp baking soda
- ¼ c. coconut oil
- ¼ c. ghee
- 1 TB vanilla extract
- ¼ tsp ground cardamom powder
- ¼ c. honey
- ½ tsp orange extract or 1 tsp grated orange zest
- optional icing: 2 TB coconut butter + 1 TB maple syrup mixed together
- Preheat the oven to 350. Blend the cookie ingredients together. Form into 16 small balls, place the balls onto parchment lined sheet pans and flatten with the base of a glass to ¼ inch thickness. Bake the cookies for 7-9 minutes.
- While the cookies are baking mix together the coconut butter and maple syrup.
- Remove the cookies from the oven and allow to cool slightly prior to spreading a thin layer of the icing onto each cookie. Allow to dry before storing in an air tight container.
This recipe was inspired by Elaina’s Pantry Chocolate Chip Cookie. Looking for a different texture and flavor I made some changes to the recipe by blending flours I had on hand, using coconut oil and adding the cardamom and orange flavors. The changes made for a wonderful little cookie that really holds together well but has a soft crumb on the inside. The addition of coconut maple icing on the top makes these a perfect lightly sweetened treat.
If you are not a fan of cardamom simply leave it out. I make another version of these cookies with cranberries and orange extract. It’s a great base cookie try playing around with the flavors by simply changing the extract and add in items like this: lemon extract with lemon zest, lemon extract with chunks of dried berries, vanilla extract with chocolate chips, orange extract with dried apricots, vanilla extract with chopped pecans and shredded coconut. Have fun experimenting.