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Soft, light and chewy lemon cardamom gingerbread cookies.
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Lemon Cardamom Gingerbread Cookies - Low FODMAP, Paleo, Dairy Free

These gingerbread cookies are light, soft and chewy, made extra special with a hint of cardamom and warm spice balanced by a light lemon glaze.
Course Dessert
Cuisine American, Baked Goods
Keyword Cookies, Dairy Free, Dessert, Gluten Free, Low FODMAP, Paleo, Refined Sugar Free
Prep Time 30 minutes
Cook Time 10 minutes
Servings 16 cookies

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.