Recipe: Coconut and cardamon cookies

Another cookie recipe – this time coconut with a hint of cardamon – to add a flavour of Christmas. You can leave out the cardamon and it’s a lovely coconut flavoured cookie you can use for those times when you just need a cookie, and don’t want to stay in the moment.



Makes about 30

200ml (2dl) coconut flour
1 1/2tsp baking powder
1/4tsp salt
100ml (1dl) pofiber
2tsp ground cardamon
100g butter
100g coconut oil
100ml (1 dl) Natvia baking sweetener
1tsp vanilla extract
1 egg

How to

Preheat the oven to 170C/325F/Gas 3

Sift the coconut flour into a bowl. Mix the baking powder, salt, profiler and cardamon into the flour.

In a separate bowl beat butter and coconut oil together. Add the sweetener and continue to beat until fluffy. Add the egg and the vanilla extract and mix well. Add the dry ingredients to the wet mixture stirring well until combined. Knead the dough together until smooth.

Cover a baking tray with baking paper. Roll a small piece of the dough into a ball, place on img_4224the baking tray and press it flat with a spoon or your hand. The dough is a bit crumbly so do not push too hard. The cookies do not spread in the oven.

If the dough falls completely apart when shaping the cookies place it in the fridge for 15-30 minutes and then try again. I was able to shape mine without cooling the dough but it depends on how hot your kitchen is.

Bake in the middle of the oven for about 8-10 minutes or until lightly brown. How long they need in the oven depends on the thickness of the cookies so keep an eye on them.

Carefully transfer the cookies to a cooling rack with a spatula. They are very soft when just of the oven. When completely cool place in an airtight container.




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