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  • Kat

Almond Cardamom Cookies (GF + V)

Updated: Jan 28, 2021

2021! A new year’s day compels me to create an obligatory new recipe. Something inside told me that every new beginning is the perfect opportunity for exciting novelty. So this morning, I decided to whip up this amazing recipe that was perfect for a cozy, stay-at-home dessert, snack, or even light breakfast.

This is a similar recipe to one in my e-book where I make some crunchy almond cardamom cookies with actual almond meal (ground up crushed almonds with their skin), however let me just say:

~ where has almond flour been my whole life? It was the flour I did not know I was missing in my life! ~

Anyways, onto the recipe...

ALMOND CARDAMOM COOKIES (vegan and gluten-free)

(Makes roughly 25-30 cookies. This sounds like a lot, but I’m telling you that these WILL run out quickly… My batch made 27 and they were gone in an instant!


  • 3 cups blanched almond flour (not almond meal — they’re different from each other!)

  • heaping 1/2 cup coconut sugar (or other unrefined/natural sugar of your choice)

  • 1.5 teaspoon cardamom

  • 3/4 teaspoon ginger (for an extra kick)

  • 3/4 teaspoon cinnamon

  • 1.5 teaspoon teaspoon baking powder

  • 1/4 cup + 2 tablespoons almond milk (or other non-dairy milk of your choice / water)

  • Toppings of choice: crushed almonds, pecans, cashews, dried fruit, chocolate chips, more coconut sugar, etc.


  1. Preheat oven to 350 degrees Fahrenheit. In a bowl, mix all dry ingredients together thoroughly. Add the non-dairy milk or water and mix until a dough forms.

  2. Shape into cookies in they want you want them — they won’t spread out a whole lot, so make sure they look like the way you want them to!

  3. Top with your favorites. I went for a mix of crushed almonds, pecans, and cashews, but you can also add in dried fruit to almost make it taste like trail-mix. Or, you can even sub in the cardamom for more cinnamon with the addition of chocolate chips, to make it into cinnamon chocolate chip cookies!

  4. Bake for 13-15 minutes. Let it cool for 5 minutes, and enjoy!

~ Hope you all try out this recipe to initiate the new year with more homey sweetness into your life! If you try it out, please let me know by tagging me on Instagram, @plantifullylivin, and with the hashtag #plantifullylivin.

Let's hope this year will be kinder. Sending much love always. <3

- Kat

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