Warning, if you don't want your house to smell like warm, cozy, spiced happiness then you should probably avoid these cookies at all cost. Every now and then I come up with an idea for a recipe and I just get so excited about it. I have seriously been thinking about these cookies for three weeks. For me chai is one of those cozy flavors that is especially welcome all fall and winter long. I knew I wanted to make something with it but pairing those flavors with this nutty shortbread turned out even better than I thought.
I don't know about you but cardamom was a spice I had always been weary of. Which is strange because, well, it's a spice, why should it freak me out so much. It seemed exotic and expensive. But this fear was keeping me from making chai spice treats and it had to be conquered. And as fate would have it cardamom is only about $5 for a normal spice jar and you only need to use it sparingly. So yeah, I had built up this story of cardamom in my head for nothing. And now I'm that weirdo girl who has a backstory in her head about a spice.
Annnnnnyway, the point is...go buy some cardamom, get out your baking sheet, and preheat your oven because I have a feeling these cookies will be your go to all season long!
Makes 11 servings, one serving is one cookie
- 1 ¾ cup almond flour
- ¼ cup coconut flour
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp cardamom
- ½ tsp salt
- 2 tbs coconut sugar
- 2 tbs maple syrup
- 6 tbs coconut oil (room temp)
- ¾ tsp vanilla
Preheat the oven to 350°F. Line a baking sheet with parchment paper set aside. Cover part of work surface with parchment paper to roll dough later.
Whisk dry ingredients together and set aside.
In a stand mixer or using an electric mixer beat coconut oil until smooth and “fluffy.” Having your coconut oil at room temperature will make this easier. My kitchen tends to be freezing this time of year so I will heat the oil in the microwave in 3 second intervals until it is soft to the touch. Add the coconut sugar, maple syrup, and vanilla to the bowl and beat until well incorporated.
Add in half of the dry mixture and beat until just combined. Add in the other half and beat on low speed for 2-3 minutes. The dough will seem sandy at first but you will see it come together as it blends.
Gather the dough into a ball and flatten on your prepared work space. Using a rolling pin (or wine bottle, it’s happened) roll the dough until it is about 1/2 inch thick. Using a biscuit cutter or water glass cut the dough and transfer to a parchment lined baking sheet. If you want the shortbread cookie marks simply stamp the cookies a few times with a fork.
Bake at 350 for 10-12 minutes. Allow the cookies to cool on the tray for at least 10 minutes. If you move them too soon they will crumble. Transfer when cooled and enjoy!
Calories: 208g Fat: 17g Protein: 5g Fiber: 3g Carbohydrates: 9g Sugar: 5g