Cardamom Chocolate Chip Cookies

Shanthi Appelo
Shanthi Appelo

| 1 min read

The chocolate chip cookie is a classic for a reason. In this recipe, cardamom sweet, peppery and aromatic flavor is added to bring a unique flavor. The cookies are topped with sea salt to create a balance in flavor. These cookies are free of milk, eggs, tree nuts, peanuts, wheat, soy and sesame. This recipe yields ~12 cookies and was adapted from a recipe at

Total Time:

30 minutes

Prep Time:

15 minutes

Cooking Difficulty:


Serving Amount
  • 34 cup gluten-free 1:1 baking flour blend (ex: King Arthur or Bob’s Red Mill)

  • 34 tsp. kosher salt

  • 14 tsp. baking soda

  • 14 cup palm oil-based vegetable shortening

  • 14 cup packed brown sugar

  • 14 cup granulated sugar

  • 1 tsp. ground cardamom

  • 3 Tbsp. room temperature water or oat milk

  • 2 tsp vanilla extract

  • 34 cup allergen-free semi-sweet chocolate morsels

  • 12 tsp. flaky sea salt

  • Sprinkles for topping if desired

  • Step 1

    Preheat oven to 350° F. Line baking sheets with parchment paper.

  • Step 2

    2. In a small bowl, combine flour, salt, baking soda and baking powder.

  • Step 3

    3. In a separate large bowl, beat shortening, brown sugar and granulated sugar until well-combined. Mixture will look sandy. Add oat milk or water, cardamom and vanilla extract and mix well. Gradually beat in flour mixture until smooth. Stir in chocolate morsels.

  • Step 4

    4. Scoop a dollop of the cookie batter onto the baking sheet and flatten with the bottom of a spoon.

  • Step 5

    5. Bake for 10 to 12 minutes or until surface is golden.

  • Step 6

    6. Remove from oven and allow to cook on baking sheets for 10 minutes. Remove cookies to wire racks to cool completely. Top with flaky sea salt. Store in airtight container.

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