Gluten Free Honey Cardamom Cookies
Honeyed gluten-free sugar cookies with complex notes of floral cardamom and vanilla bean.
Servings: 16 cookies
Calories: 126.55kcal
Equipment
- oven
Ingredients
- ⅓ Cup sweet rice flour NOT white rice flour
- ¼ Cup arrowroot flour
- 1 Cup sorghum flour
- ½ teaspoon ground cardamom
- ½ teaspoon sea salt
- 1 Tablespoon psyllium husk
- 1 teaspoon baking powder
- ½ teaspoon monk fruit extract
- ½ Cup unsalted butter or ghee room temperature
- ¼ cup coconut sugar
- ¼ cup honey
- 1 large egg yolk or flax egg
- ¼ teaspoon vanilla powder
Instructions
- 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!
Notes
Butter: if using salted butter, use only ¼ 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.
Storage: You can safely freeze these cookies for up to 6 months, and defrost them at 375°F (190°C) for 3-5 minutes on a parchment-lined cookie sheet or directly on the rack.
Nutrition
Serving: 1piece | Calories: 126.55kcal | Carbohydrates: 17.8g | Protein: 1.2g | Fat: 5.93g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 60.94mg | Fiber: 1g | Sugar: 7.32g