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?
Spiced Cardamom Cookies with Ginger
Cardamon, ginger and cinnamon blend together to create a unique and delicious aromatic spice blend taking crinkle cookie to a whole new level!
Ingredients
- 1/3 cup melted coconut oil (70g)
- 2/3 cup coconut sugar (135g)
- 1 egg
- 1 teaspoon blackstrap molasses
- 1 teaspoon pure vanilla extract
- 1 1/2 cup tapioca flour (180g)
- 1/4 cup coconut flour (30g)
- 1/2 teaspoon baking soda
- 1/2 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
- In medium sized mixing bowl, whisk together the dry ingredients: tapioca flour, coconut flour, baking soda, ginger, cinnamon, cardamom and salt. Set aside.
- In a large mixing bowl, mix together the melted coconut oil and coconut sugar until combined. Mix in the egg, molasses, and vanilla extract.
- Add about 1/3 of the flour mixture into the sugar mixture and mix until mostly combined. Repeat this process until the dry ingredients are fully combined with the wet ingredients. In the end you should have a thick, soft dough that's slightly sticky.
- Scoop out the dough about 2 tablespoons worth at a time (about 40 grams) and roll into little cookie dough balls. Place the balls back into the mixing bowl, cover and chill in the refrigerator for 30 minutes.
- Preheat your oven to 325°F/160°C. Line or grease a couple of baking sheets with baking paper.
- Optional: Add the cane sugar to a small bowl or plate then roll the cookie dough ball in the sugar.
- Place the dough on the prepared baking sheets. Leave at least 2 inches on all sides so that the cookies have room for spreading. Press the dough down gently 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 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.
- Chilling the dough before baking helps keep the cookies from spreading too much in the oven.
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 🙂
Sarah says
That makes me so happy to hear! Thanks Kira!
Sarah says
Glad you liked the flavour!
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 🙁
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!
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!
Sarah says
Thanks so much Holly! 🙂
Sarah says
Thank YOU for sharing such a great recipe in the first place! Hope you like my spin off 🙂
Sarah says
Thanks, Helen! I so appreciate that!
Emily @ Recipes to Nourish says
Thank you so much for sharing your beautiful cookies at Savoring Saturdays! I’ll be featuring them tomorrow at this week’s party. Hope you’ll join us again!
Sarah says
Thanks so much, Emily! I definitely will be 🙂
Julia says
I definitely want to try these cookies! I finally found some reasonably priced ground cardamom–at Whole Foods of all places!
Sarah says
Isn’t it great when you can find more specialty items at a decent price? Hope you like them!
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!
Sarah says
Aww, thanks Annie!
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 ?
floritaflores says
I love cooking&baking thanks for the recipe
Sarah says
Thank you!