There’s something comforting about the smell of cardamom drifting through a kitchen—especially on a chilly morning here in the mountains of South Carolina. Since my husband, Kurt, is Norwegian, I created this recipe from the traditional Norwegian krumkake cookies. These butter-free cardamom cookies have quickly become one of my favorite simple bakes. They’re soft, lightly sweet, and full of warm spice, and the best part? They’re made with almond flour and coconut oil, giving them a naturally delicate texture and a lovely, rustic flavor.
The dough comes together in just a few minutes, and because almond flour is so tender, the cookies stay soft in the center with perfectly golden edges. I love rolling the dough between parchment paper and cutting it into stars or hearts—it turns them into the sweetest tea-time treats without any extra effort. A dusting of cardamom sugar, a drizzle of vanilla glaze, or just adding sprinkles makes them feel extra special.
Whether you’re baking for the holidays or simply craving something warm and fragrant, these cookies bring that cozy, homemade comfort. They pair beautifully with a cup of hot tea or coffee—especially on a crisp mountain morning.
Ingredients
- 2 cups almond flour (finely milled works best)
- ⅓ cup coconut oil, melted & slightly cooled
- ⅓–½ cup sugar substitute
- 1 large egg
- 1 ½ tsp ground cardamom
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Optional for extra lift & tenderness
- 2–3 tsp coconut milk or almond milk — adds softness
- 1–2 tsp orange zest or lemon zest
- 1–2 Tbsp chopped pistachios for topping
Instructions
- Whisk together coconut oil, egg, vanilla, and sweetener.
- In another bowl, stir almond flour, cardamom, baking powder, and salt.
- Combine wet + dry. If slightly crumbly, add 1 tsp milk at a time until dough holds.
- Chill the dough for 20 minutes — it helps the dough firm.
- Preheat oven to 350°F (175°C). Line sheet with parchment.
- Roll dough into small balls and flatten gently with a rolling pin.
- Bake 12–15 minutes, until edges are lightly golden. Almond-flour cookies brown fast — pull early for softer centers.
- Cool on the tray 10 minutes (they firm as they cool).
Tips for Shaped Cut-Out Cardamom Cookies
Modify the dough for cut-outs
Add 1–2 extra Tbsp almond flour or chill longer (45–60 min) so the dough is firmer and easier to roll.
Rolling thickness
Roll between ¼ inch (6mm) — this gives the best stability for shapes.
Best way to roll
- Place dough between two sheets of parchment paper or wax paper (prevents sticking).
- Chill the rolled sheet 15 minutes before cutting shapes.
- Dip cookie cutters in almond flour so they release cleanly.
Baking adjustment
Cut-out cookies may need slightly less time, 10 minutes
Remove when edges are just golden.
Optional Elegant Finish
After baking + cooling:
- Brush lightly with orange blossom water
- Drizzle vanilla-almond glaze
Easy & Healthy Cardamom Cookies Made with Almond Flour
Ingredients
Method
- Whisk together coconut oil, egg, vanilla, and sweetener.
- In another bowl, stir almond flour, cardamom, baking powder, and salt.
- Combine wet + dry ingredients. If slightly crumbly, add 1 tsp of milk at a time until dough holds.
- Chill the dough for 20 minutes — it helps the dough firm.
- Preheat oven to 350°F (175°C). Line sheet with parchment.
- Roll dough into small balls and flatten gently with a rolling pin.
- Bake 12–15 minutes, until edges are lightly golden. Almond-flour cookies brown fast — pull early for softer centers.
- Cool on the tray 10 minutes (they firm as they cool).
