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Cardamom Spiced Ginger Cookies

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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.

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.

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.

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.

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.
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?

Yield: 10 cookies

Cardamom Spiced Ginger Cookies

Cardamom Spiced Ginger Cookies

Soft and chewy grain free cardamon spiced ginger cookies. Grain, nut, and dairy free

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1/2 cup | 105 grams coconut oil, melted
  • 3/4 cup | 105 grams coconut sugar
  • 1 egg
  • 1 teaspoon blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup | 150 grams tapioca flour
  • 3 tablespoon | 21 grams coconut flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine grain sea salt
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom*
  • 3 tablespoon raw cane sugar for rolling the cookies, (optional)

Instructions

  1. In a mixing bowl, with an electric mixer beat together your melted coconut oil and coconut sugar. Add the egg, molasses, and vanilla extract until well combined.
  2. Once combined add your tapioca flour, coconut flour, baking soda, salt, ginger, cinnamon, and cardamom to the egg mixture. On a medium speed, beat until everything is fully mixed together.
  3. Cover the dough and place in the refrigerator for at least 30 minutes. This time in the fridge helps the cookies set to prevent them from spreading too much while baking.
  4. Heat your oven to 325°F/170°C and line your baking sheets with parchment paper.
  5. Scoop out 1 tablespoon of the chilled dough and roll into a ball.
  6. Optional: Roll the cookie dough ball in a bowl of cane sugar
  7. Place the cookie dough balls on your lined baking sheet and leave at least 2 inches on all sides so that the cookies have room for spreading. Press the dough down slightly so that you get less of a rounded top on the cookie and then bake for 8-10 minutes. 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. Allow the cookies to rest on the baking sheet for a couple of minutes before moving to a cooling rack.

Notes

You can use pre ground cardamom or cardamom pods. If you used the pods, you'll need to remove the seeds from about 5 pods and crush the seeds in a mortar and pestle

Nutrition Information:

Yield:

10

Serving Size:

g
Amount Per Serving: Calories: 224 Saturated Fat: 9g Cholesterol: 17mg Sodium: 173mg Carbohydrates: 30g Sugar: 10g
© Sarah Nevins
Cuisine: Gluten Free
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 – perfect for your afternoon cup of tea.

 

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Reader Interactions

Comments

  1. cecilia says

    I love ginger cookies and these have a real kick. Mine worked out. The texture is a bit different (melt in your mouth) but they hold together well like a regular cookie. I didn’t melt the coconut oil although it’s 35 degrees here today (sweltering) so it was half melted anyway. Spicy good.

    Reply

  2. Kira says

    I made these cookies 3x already in the past 2 weeks! I love them a lot and so does my boyfriend& other friends who have tried them! <3 Thanks for sharing 🙂

    Reply

  4. Laura says

    The recipe states 1 1/2 cups tapioca flour, but the Pinterest preview shows 5 1/2. Could you clarify? I tried the recipe tonight with 1 1/2 cups and they were super spicey. I had to throw them away 🙁

    Reply

    • Sarah says

      Hi Laura – the one that pinterest brings up is wrong. I’m not sure why it does that, but I’ve noticed it brings up strange measurements on recipes that don’t belong to me. Sorry they were to spicy for you!

      Reply

  5. Holly says

    I made these cookies this weekend because my husband LOVES Gingersnap cookies. I was happy to make him a much healthier version than the ones I buy at the grocery store. I was super excited that these came out perfectly! The taste was sooooo much better than those hard cookies at the grocery store. I don’t need to look any further for the perfect Gingersnap. And I love that it has cardamom spice. I’ve been looking for more ways to use this spice. Thanks for a great recipe!

    Reply

  7. Miz Helen says

    I would sure love to have one of these cookies right now! Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

    Reply

  10. Julia says

    I definitely want to try these cookies! I finally found some reasonably priced ground cardamom–at Whole Foods of all places!

    Reply

  11. Annie @ Annie's Noms says

    I really don’t bake with cardamom enough, I bet it adds such a gorgeous flavour to these cookies. I didn’t think ginger cookies could be made better, but I think you’ve done it with these!

    Reply

  12. Oriana Mommyhood's Diary says

    I agree… baking cookies is the solution to most problems! These cardamom spiced ginger cookies look amazing. Pinning to try later.

    Reply

  13. Danielle @peskylife says

    These look so amazing! I was planning to make gingerbread this week but think I will have to give these a try instead. I imagine they will make the kitchen smell really Christmassy! Thanks for sharing x

    Reply

  16. Anna @ Sunny Side Ups says

    I think I have that same “bake cookies” life motto too…truly, the answer for everything! 🙂 And, I’m in love with these gorgeous ginger cookies you made this time! They definitely wouldn’t last long around my place! 🙂 Pinned!

    Reply

  17. Brian says

    Just clicked on this awesome looking recipe from the SITS linky party. This looks delicious. Cardamom is so underrated and not nearly used enough, especially in desserts.

    Reply

    • Sarah says

      Thanks, Christine! These aren’t fully vegan because the recipe calls for one egg, but I imagine it would easy to adapt with an egg replacement since it only needs one. If you do try to adapt it let me know though!

      Reply

  20. Lyndsay says

    These cookies look and sound amazing. I just bought Cardamom the other day but hadn’t thought about using it in cookies. I’m going to give this recipe a try. Thanks for sharing ?

    Reply

    • Sarah says

      Thanks, Jamie! To be honest, cardamom is fairly new to me as well. I recently bought a book called the Flavor Thesaurus which lists foods, flavors, and pairings, and ginger + cardamom was listed together as being a great flavor pairing which is how I got the idea.

      Reply

    • Sarah says

      Thanks, Kylee! I am so looking forward to getting in some sunshine and seeing my family again. I’m pretty sure a batch of cookies is necessary for even entering the state when it comes to my brothers 🙂

      Reply

  25. Abi @ Joy In My Kitchen says

    Love cardamom! These sound delicious, and being gluten free, my husband could eat them too. Visiting from Savoring Saturday.

    Reply

  27. Liz @ I Heart Vegetables says

    I love ginger cookies and these look amazing! I’m definitely pinning this one to make soon 🙂 Holidays = cookie season, haha.

    Reply

  29. dixya @ food, pleasure, and health says

    my brother is not as young as 13 but i still think hes a baby who also happens to be 6’2″…cardamom is one of my favorite spice in baked goods..this cookie looks heavenly!!!

    Reply

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