Toasted Coconut Cardamom & Chocolate Crinkle Cookies
Serves: Makes about 18 cookies.
  • 1 Cardamom Pod (or ¼ teaspoon Groun Cardamom)
  • 1 cup Quinoa Flour
  • 1 cup Gluten Free Oat Flour
  • 2 teaspoons Baking Soda
  • ¼ cup Cocoa Powder
  • ¼ teaspoon Salt
  • 1 large Egg, room temperature
  • ½ cup Coconut Oil, melted
  • 2 tablespoons Molasses
  • ¼ cup Honey
  • ⅔ cup Coconut Palm Sugar
  • 1 teaspoon Vanilla
  • ¾ cup Finely Shredded Unsweetened Coconut, lightly toasted
  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Open the cardamom pod and place the seed in a high speed blender (discard the pod) along with the quinoa flour, oat flour, baking soda, cocoa powder, and salt. Blend the dry ingredients together for 1-2 minutes, or until the mixture has a strong cardamom aroma. Sift the mixture into a mixing bowl and discard and pieces of cardamom seed that remain.
  3. In another bowl, whisk together the egg, coconut oil, molasses, honey, palm sugar, and vanilla.
  4. Add the dry ingredients to the wet ingredients and stir until well combined.
  5. Scoop out 2 tablespoon rounds of dough and roll each round into a ball.
  6. Roll each ball of dough in the coconut until well coated and place on the prepared baking sheets spaced about 2" apart. Do not flatten cookies.
  7. Bake in the preheated oven for 8-9 minutes. You want the cookies to be just slightly underdone in the center so that when they cool they retain a soft, chewy texture.
  8. Let the cookies sit on the sheet for one minute, then move to a wire rack to cool.
  9. Store in an airtight container for up to a week.
Recipe by The Kitchen McCabe at