Honey and cardamom is the classic combo livening up these low histamine cookies, between the floral notes of the cardamom and the recognizable sweetness of honey. Unlike my vanilla almond cookies, these ones are pretty soft, but they shouldn’t be crumbly if you’ve used enough psyllium husk powder. The psyllium acts as the binder for the dough, since it’s gluten-free and xanthan gum-free, so if you don’t have any you should look for alternative binders you can tolerate.
Both honey and cardamom pair well with a variety of fruits, which you can eat fresh with the cookies or in the form of a jam. One favorite of mine is this blueberry vanilla jam, which I loved slathering between two cookies and eating with a small scoop of coconut ice cream.
If you’re still on the fence about making cardamom the star of your dish, hear me out. For the longest time I didn’t really like the flavor of cardamom. Something about the hints of cinnamon-like heat and no-name floral notes just overwhelmed me, but its unique citrusy flavor has really grown on me the last few years, so much so that I even have a cardamom ice cream recipe in the works! Hopefully you’ve come to love the spice as much as I have, because these cookies are truly worth the bake.
- 1/3 Cup sweet rice flour (NOT white rice flour)
- 1/4 Cup arrowroot flour
- 1 Cup sorghum flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1 Tablespoon psyllium husk
- 1 teaspoon baking powder
- 1/2 teaspoon monk fruit extract
- 1/2 Cup unsalted butter or ghee, room temperature
- 1/4 cup coconut sugar
- 1/4 cup honey
- 1 large egg yolk (or flax egg)
- 1/4 teaspoon vanilla powder
- Preheat oven to 350°F/175°C. In a large bowl add your stick of butter, coconut sugar, and honey.
- Measure and mix all the dry ingredients except coconut sugar together in a separate bowl.
- Cream the butter, coconut sugar, and honey until they're well-combined and just starting to whip up.
- Add in the egg & vanilla powder and beat well for about 10 seconds. Scrape down the sides of the bowl and then mix thoroughly for about 30 seconds.
- Slowly beat in the dry ingredients scoop-by-scoop until everything is well-combined; you will need to scrape down the sides a couples times, and you may need to use a hand mixer in case the dough gets hard to handle.
- Place a silicone mat or piece of parchment paper onto a baking tray. Scoop 2 Tablespoons of dough per cookie onto each tray you're using, and bake for 12 minutes. The cookies should be slightly browned on the edge but still soften and look a bit undercooked in the center.
- Be delicate when taking the cookies off the tray, and do allow them to cool for at least 5 minutes before you serve them. I highly recommend trying them with a scoop of coconut ice cream!
BUTTER: if using salted butter, use only 1/4 teaspoon salt. Coconut oil should work but I have NOT tested it.
TEXTURE: this reminds me more of a shortbread crumble because of the way the butter interacts with the different flours, but if you let it firm up at room temperature for a half hour after baking, they will stay well intact.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 126.55kcalTotal Fat: 5.93ggSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 60.94mgmgCarbohydrates: 17.8ggFiber: 1gSugar: 7.32ggProtein: 1.2gg
Nutrition data is primarily accumulated from online calculators for convenience and courtesy only, and can vary depending on factors such as measurements, brands, and so on. We encourage you to double-check and make your own calculations.
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