22 Jan Cardamom Cookies
Posted at 18:41h
22 - 26 minutes
In a small mixing bowl, combine the arrowroot starch, rice flour, millet flour, sorghum flour, and salt. Mix well and set aside.
In a medium mixing bowl, whip the ghee with a fork to lighten it up, approximately 30 seconds.
Add the sugar, vanilla powder, ground cardamom, cinnamon, and black pepper to the ghee. Continue whipping for 30 seconds.
Beat the egg into the ghee mixture.
Add the water to the ghee mixture. Whisk for 1 minute.
Stir 1/3 of the flour mixture into the ghee mixture.
Stir 1/3 of the remaining flour mixture into the forming dough.
Stir the remaining flour into the dough.
Cover the mixing bowl, and chill the dough in the refrigerator for at least 1 hour.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Optional: Rub your palms with a little cooking oil to prevent the dough from sticking to you.
Using your hands, roll a piece of the dough into a ball roughly the size of a ping pong ball. Place it on the prepared baking sheet.
Repeat with the rest of the dough leaving 2 inches between cookies. These cookies will spread out as they bake.
Bake for 12 minutes, and then rotate the baking sheet for an even bake.
Bake for an additional 10 – 14 minutes until the edges start to turn golden brown.
Transfer the cookies to a cooling rack.
An equal amount of pure vanilla extract can be substituted for vanilla powder.
- Delicious with a cup of tea or coffee.
- Dip in almond butter.
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