I’m tipping my toe into fall flavors. There’s no need to have fall temperatures. I can skip the sweaters and scarves. Not into football season.
But cinnamon never did anything to anyone.
Neither did cardamom.
Cardamom is one of those spices that I bought to make one particular recipe and now I have a jar of cardamom that needs to be used.
It’s going to be a slow go, but these Paleo Cardamom Snickerdoodles are a seriously good start. They are bite sized, totally irresistible little nuggets of pure goodness. I dare you to eat one.
Slather them with nut butter and serve with berries for breakfast. Beat an afternoon slump with one or two. Sandwich with some ice cream or nice cream for dessert. Whenever you eat these cookies, they are going to taste great.
Upon first bite, you are going to get classic snickerdoodle. No one will ever know these are Paleo. Like ever. Oh, and did I mention they’re vegan too??? No one will know that either. They are just freaking delicious. For those with a discerning palate, the subtle floral undertone of the cardamom shines through in the most welcome of ways.
Maybe the cardamom helps these cookies keep a little of the carefree summer vibes going, and that’s perfectly fine with me. Oh and doubling this recipe, I’m down with that too. More cookies = life goals.Print
1 ¾ cups almond flour
¼ cup coconut flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1/3 cup coconut oil, melted
¼ cup pure maple syrup
1 tablespoon vanilla bean powder
¼ cup coconut sugar
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon sea salt
Preheat oven to 350 degrees F. Line a cookie sheet with parchment.
Make the cookie dough. In a large bowl, stir together coconut oil, maple syrup, and vanilla. Stir in the flours, baking soda, and cream of tartar until a thick dough forms.
Make the coating. In a small bowl, stir together sugar, cinnamon, cardamom, and salt.
Grab a golf ball sized portion of dough and roll into a ball. Coat the ball fully in the coating mixture, place on the cookie sheet, and press down slightly. Repeat until all the dough has been used.
Bake cookies for about ten minutes until golden brown, but still quite soft to the touch. Serve warm or cool completely before serving. Cookie dough may also be refrigerated for 24 hours before baking, before coating and baking. Baking time will increase by a couple minutes.
Cookies may be stored in an airtight container for up to three days or frozen, wrapped in parchment and foil and placed in the freezer for up to three months. Thaw at room temperature about an hour or in the microwave for about one minute.
Recipe adapted from Bakerita
- Prep Time: 10
- Cook Time: 10