Happy Christmas Eve’s Eve, lovelies!
And Happy 30th Birthday to me. 🙂 It’s my cake day, so I’m eating these extra special cookies. I quote the mister on this one. He said, “This is my favorite dessert you’ve made so far. It’s refreshing and light, but not too sugary.” Although these Lemon Cardamom Gingerbread Cookies were completely experimental, they actually turned out SO delicious! They’re light and airy, soft and chewy. There’s just a hint of spice and a hint of cardamom, and the light lemon flavor balances them out quite well. I’ll admit I’m not a huge crunchy cookie fan, so these are so perfect as far as gingerbread goes for me!
Let’s get into the ingredients.
Almond Flour – The low carb base of these cookies. I typically use Bob Red Mill’s which I get from my local grocery. Or Anthony’s Goods, which I order off of Amazon.
Tigernut Flour – Helps give this cookie some of its chewiness. I use the Tigernut Flour by Anthony’s Goods off of Amazon.
Tapioca Starch – As a finer flour, tapioca helps to lighten the base of the cookies, and also acts as a binding element.
Coconut Sugar – A little bit of sugar is all we need for these, as the lemon glaze adds additional sweetness.
Ground Ginger, Cinnamon, Cardamom & Allspice – Subtle spices in this recipe, but really makes this cookie extra special.
Baking Soda – Helps makes these cookies airy.
Coconut Oil & Egg – The fat & binding element, and helps to make these cookies soft.
Powdered Sugar – You can make your sugar Paleo by blending your granulated sugar of choice (I like to use coconut sugar or maple sugar) in a high-speed blender until it reaches a powdered-sugar consistency – about 30 seconds. If you are okay with some refined sugar, you can also use regular powdered sugar.
Lemon Juice – Rounds out all the flavors of the cookie within the glaze.
If you try these Lemon Cardamom Gingerbread Cookies, definitely let me know by leaving a review. Or tag me on Instagram so I can see your creations! I absolutely love it when you guys try my recipes. And I’m super curious to know whether you’re enjoying them as much as I do.
Looking for other sweet treats? Try my Chocolate Walnut Bars. Or my Pumpkin Snickerdoodles.
Lemon Cardamom Gingerbread Cookies – Low FODMAP, Paleo, Dairy Free
Ingredients
Dry Ingredients
- 1 cup fine, blanched almond flour
- ½ cup tigernut flour
- ¼ cup tapioca starch
- ¼ cup coconut sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ¼ teaspoon baking soda
- ⅛ teaspoon fine sea salt
Wet Ingredients
- ¼ cup coconut oil melted and slightly cooled
- 3 tablespoons unsulphured molasses
- 1 large egg
Lemon Glaze
- 1 cup powdered sugar* can use regular powdered sugar if eating refined sugar
- 2 teaspoons fresh lemon juice more if needed
Instructions
- Preheat oven to 350°F. Line baking tray with parchment paper.
- In a large bowl, combine all dry ingredients and stir to combine thoroughly.
- Add in melted & cooled coconut oil, molasses and egg. Stir to mix thoroughly. The dough will be very sticky.
- Spread the dough into an even layer at the bottom of the bowl and put in fridge for 10 to 20 minutes to help the dough set, making it easier to handle. If you don't chill the dough, it will be a sticky mess on your hands! You can also keep half of the dough in the freezer while you work with the first half as it could become sticky again as it warms to room temperature.
- Once firm enough to handle, roll dough into tablespoon-sized balls and place them 2 inches apart on the baking sheet. Flatten them slightly to help them spread.
- Bake for 10 minutes until edges are slightly browned. Allow them to cool on the pan completely before glazing and serving.
- To make the glaze, combine 1 cup of powdered sugar of choice with 2 teaspoons of lemon juice to start. Stir to combine and add more lemon juice, 1 teaspoon at a time, if needed to thin out the glaze to your desired consistency. Drizzle glaze over the cookies with a spoon, or alternatively dip the tops of each cookie in the bowl of glaze and set aside to set.
Did you make this recipe?
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