1. Are these cookies vegan?

Yes! This recipe uses olive oil and maple syrup and contains no eggs, butter, or dairy.

2. Can I use almond meal instead of almond flour?

Almond meal can give cookies a coarser, more rustic texture. For a smoother texture, use finely ground, blanched almond flour. Almond meal has not been tested in this recipe.

3. Do I need to toast the almonds for the topping?

For the extra nutty flavor and crunch it's best to toast the almonds.

4. Can I use freshly ground cardamom instead of store-bought ground cardamom?

Yes. Freshly ground cardamom can have a more pronounced flavor than pre-ground cardamom.

Chewy Almond Flour Cardamom Cookies (Gluten-Free)

Name: Chewy Almond Flour Cardamom Cookies (Gluten-Free)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Palestinian/American
Ingredients: 1½ cups (144 g) almond flour; 2 tablespoons olive oil; ¼ cup (78 g) maple syrup; 1 tablespoon orange blossom water; 1 teaspoon ground cardamom; ½ teaspoon baking powder; ¼ cup (78 g) chopped toasted almonds, for topping (optional)

Description

These chewy almond flour cardamom cookies are a simple, gluten-free and a vegan treat made with just five ingredients. Warm cardamom and fragrant orange blossom give them a distinctive flavor, while maple syrup adds sweetness.

Ingredients

1 1/2 cups (144 g) almond flour
2 tablespoons olive oil
1/4 cup (78 g) maple syrup
1 tablespoon orange blossom water
1 teaspoon ground cardamom
1/2 teaspoon baking powder
1/4 cup (78 g) chopped toasted almonds, for topping (optional)

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Instructions

Toast Almonds

Spread the raw almonds in a single layer on a baking sheet.
Toast in a toaster oven for 4–5 minutes, or until lightly golden and fragrant.
Watch closely to prevent burning.
Let the almonds cool, then roughly chop them with a sharp knife or pulse briefly in a grinder.
Store any leftover toasted almonds in a jar in the fridge. Sprinkle them over salads or puddings, or blend them into smoothies.

Make Cookies

Place all the cookie ingredients except the water in a large mixing bowl.
Using your hands mix until the ingredients are well combined.
Dough should be easy to handle and shape.
Take a small piece of dough and roll it into a ball between your hands.
Repeat until all the dough has been rolled into balls.
Using your fingers, gently press each dough ball into a round cookie about 2 inches in diameter.
Sprinkle each cookie with chopped almonds.
Place in a preheated oven at 350°F (175°C)Bake for 10–12 minutes.

Notes

Choose your texture: Bake at 350°F (175°C) for 10–12 minutes for chewy cookies, or 14 minutes for a crispier texture.
Shape evenly: Flatten each dough ball into a round cookie about 2 inches in diameter, keeping the thickness consistent across the batch.
Press the almonds into the dough: After sprinkling the chopped toasted almonds over the cookies, gently press them into the surface so they stay in place.
Let the cookies cool before moving: Almond flour cookies can be delicate straight from the oven. Allow them to firm up on the baking sheet before transferring them to a cooling rack.