Grain-Free Orange Cream and Cardamom Cookies

You don’t have to compromise with these grain-free orange cream and cardamom cookies.

You can have the texture of a soft shortbread without the inflammatory wheat. You can have the taste of a treat without the refined sugar. And you can have the satisfaction of a cookie without the guilt!

Everybody in the House Loves These Cookies.

My husband said the flavor is like a dreamy creamsicle in a cookie form. They are soft, sweet, and subtly spiced. I hope your family loves them as much as we do!

Instructions:

Have all the ingredients at room temperature. Cream the butter, cream cheese, and sugar together until it’s light and fluffy. Add the vanilla, orange zest, and egg to the butter and beat it again until completely incorporated.

Add the coconut flour, almond flour, spices, and baking powder to the wet ingredients. Mix well.

Cut a large sheet of parchment paper. Scoop the dough out onto the paper and use your hands to shape the dough into a log. Roll the parchment around the dough and twist the ends. Refrigerate the dough for at least 1 hour.

Preheat the oven to 350°F. Remove the dough from the refrigerator and slice it in coins about ¼ inch thick. Place the cookies on a parchment-lined baking sheet and bake them for 10 to 12 minutes or just until the edges start to brown.

Cool completely before serving. These cookies taste better when refrigerated!

Grain-Free Orange Cream and Cardamom Cookies

Yield: 15

Prep Time: 10 minutes

Cook Time: 15 minutes

Refrigeration: 34 minutes

Total Time: 59 minutes

These soft creamy cookies are gently spiced with citrus and cardamom. 

Print

Ingredients

• ½ cup butter
• ½ cup cream cheese
• ½ cup sweetener (coconut, maple, or sweetener of choice)
• 1 teaspoon vanilla
• 1 orange, zested
• 1 egg
• 1/4 cup coconut flour
• 1 cup almond flour
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder

Instructions

1. Have all the ingredients at room temperature. Cream the butter, cream cheese, and sweetener together until it’s light and fluffy. Add the vanilla, orange zest, and egg to the butter and beat it again until completely incorporated.
2. Add the coconut flour, almond flour, spices, and baking powder to the wet ingredients. Mix well.
3. Cut a large sheet of parchment paper. Scoop the dough out onto the paper and use your hands to shape the dough into a log. Roll the parchment around the dough and twist the ends. Refrigerate the dough for at least 1 hour.
4. Preheat the oven to 350°F. Remove the dough from the refrigerator and slice it in coins about 1/4 inch thick. Place the cookies on a parchment lined baking sheet and bake them for 10 to 12 minutes or just until the edges start to brown.
5. Cool completely before serving. These cookies taste better when refrigerated!