These Orange-Cardamom Paleo Almond Butter Cookies are crispy on the outside, chewy on the inside, and loaded with festive flavor!
Confession time: I’m not normally a big fan of cranberries. I don’t even put cranberry sauce on my turkey. Instead, I have a select few instances where cranberries are “approved.” Those “approved” cranberry times are any time that they are in the form of cranberry wine (it’s a thing that exists, and it is good) and when they are packed into chewy, crispy cranberry-orange cookies. Since we’re talking about cardamom cookies here and not wine, let’s just elaborate on the second point.
I’ve been having this moment with cardamom lately. And by “moment,” it’s really been about a year, so it’s a very, very long moment. Cardamom is just one of those intensely flavorful spices that you can make sweet, like in these orange cardamom almond butter cookies, or savory, like in a cumin chicken stir-fry. Whatever way you add it to your real-life food, it is going to make your taste buds all kinds of happy and excited, especially when your tongue gets all the cardamom goodness in combination with bright, zesty orange, swirls of rich and creamy almond butter, and yes—those chewy and tangy cranberries.
Are Orange-Cardamom Paleo Almond Butter Cookies Healthy?
While I recommend enjoying any cookie in moderation, these have some healthy qualities that make them more nutritious than your average cookie. The almond butter and almond flour are rich in healthy fats, protein, and vitamin E, while you get some sweetness from coconut sugar, molasses, and applesauce—no refined sugar here. The dried cranberries provide a touch of antioxidants, too.
This recipe is also gluten-free, dairy-free, Paleo, and vegan.
Cardamom Coming Through
Using cardamom in baked goods is nothing new; it’s been used that way for centuries. In Sweden and Finland, you’ll find it in braided loaves and sweet buns served with coffee, where it’s often the dominant flavor over cinnamon. In the Middle East, it’s common in semolina cakes and spice blends paired with nuts, dates, or rosewater. It’s a flavor that just feels comforting and celebratory, no matter where you’re eating it and no matter where you’re from.
How Do I Store Leftovers?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. If you want to store them for longer than that, place them in a single layer in a freezer-safe container or bag, separating the layers with parchment paper, and freeze for up to 3 months.
Serving Suggestions
These tangy cookies are perfect whether you’re embracing the holiday season or just waking up to a cookie with a morning cup of coffee. The warm flavors in the cookies pair so well with a cozy Chai Latte, but if you’re more in the mood for something cold, they also work well with an Iced Latte or Mint Chocolate Chip Milkshake.
And for other paleo-friendly options for your holiday dessert tray, try these Deep-Dish Paleo Chocolate Chip Cookies, Peanut Butter-Chickpea-Chocolate Chip Cookies, or Avocado Cookies With Chocolate Chips.
Ingredients
- 1 cup coconut sugar
- 3/4 cup + 2 tablespoons creamy almond butter plus more for drizzling
- 2 tablespoons unsweetened applesauce
- 2 tablespoons molasses
- 1 tablespoon orange zest very firmly packed
- 1 teaspoon raw apple cider vinegar
- 1 1/3 cups almond flour 132 grams
- 2 tablespoons tapioca starch
- 2 teaspoons ground cardamom
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsweetened dried cranberries chopped
Instructions
- Heat your oven to 350°F and line 2 cookie sheets with parchment paper or a silicone mat.
- In a large bowl, using an electric hand mixer, beat together the coconut sugar, almond butter, applesauce, molasses, zest, and vinegar until well combined and the batter stops sticking to the beaters, about 1 minute.
- In a separate medium bowl, mix together all the remaining ingredients except the cranberries.
- Add the almond butter mixture and use your hands to knead the dough together until well mixed and the almond butter begins to release its oil, which will help the dough stick together. It will be very thick, which is normal. Use your hands to mix in the cranberries.
- Roll the dough into heaping 1 1/2 tablespoon-sized balls and place onto the cookie sheets. Since the dough is very thick and a little dry, you’ll need to spend a little extra time and care rolling and packing the dough together into balls.
- Press out 1/2 inch thick for thicker, more chewy cookies or 1/3 inch for thinner, crunchy cookies, making sure to pack the edges together if they crack.
- Bake until the tops appear set and the edges are slightly golden, about 15 minutes. Let cool completely on the pan to set.
- Drizzle with more almond butter (if desired) and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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