Gluten-free Chocolate & Cardamom Snickerdoodles
Prep time
Cook time
Total time
Irresistible gluten-free snickerdoodles with a deliciously spicy-sweet, chocolately and nutty flavour. For a huge chocolate hit, double the cacao powder to ½ cup - yum!
Recipe type: Cookies
Cuisine: Gluten-free, egg-free, soy-free, vegetarian.
Serves: 12
  • ¼ cup butter (or coconut butter)
  • ¼ cup coconut sugar (or other unrefined sugar)
  • 1 tsp vanilla extract
  • ¼ tbsp flax meal (or 2 organic/free range eggs)
  • ¼ cup milk (or non-dairy beverage of choice)
  • ½ cup almond meal
  • ½ cup buckwheat or quinoa flour
  • ½ cup tapioca starch
  • ¼ cup cacao powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • cardamom sugar (see notes)
  1. With an electric beater or stand mixer, beat the butter until pale and creamy.
  2. Add the sugar, vanilla essence and beat until fluffy. Add the flax meal and the milk and mix until well combined.
  3. Pour in the flours, baking soda and powder and cacao and stir well to blend. Chill the dough in the fridge for 20min and preheat oven to 200C. Grease and line 2 baking sheets.
  4. After cooling time, remove from fridge and roll tablepsoon amounts of dough into balls between palms. Roll each ball in the cardamom sugar and place the balls 5cm apart on baking sheets.
  5. Flatten balls slightly with palm of hand and bake for 10min or until puffed up and browned. Cool on tray for 5 min and then transfer to wire rack to cool completely.
Cardamom sugar: Combine ¼ cup caster sugar with ½ tsp groundcardamom and ¼ tsp ground nutmeg in a small bowl or plate.
Recipe by @OmNomAlly at