I have Danish roots on both sides of my family tree. Growing up, I looked forward to the special treats at our holiday celebrations from Seattle’s treasured Danish bakery, Larsen’s. My favorites included the melt-in-your-mouth kringle, the lefse that oozed cinnamon-butter filling, and the cardamom-scented butter cookies.
My family still gets brings these treats to holiday gatherings… but all I can do now is enjoy the fragrance. So, I bring my own grain-free treats to the celebrations, with plenty to share. These cookies stood their own ground, with my family members going back for seconds even when there were a few more pieces of kringle left.
About the Ingredients in Paleo Coconut Cardamom Cookies
Finely shredded coconut — Make sure you use the finely shredded coconut for the best texture.
Eggs — No egg substitute here. If you’d like an alternative egg-free recipe, make my Banana Bread Macaroons and replace the cinnamon with cardamom.
Chocolate chips and dried cranberries — I love the combination of rich dark chocolate with the slightly tangy dried cranberries. But if you can omit either addition, if you prefer.
- 2½ cups finely shredded coconut, available here
- ½ cup coconut sugar, available here
- 2 eggs, at room temperature
- ½ cup coconut oil, melted, best price available here
- 2 tsp. vanilla extract
- ¾ tsp. ground cardamom
- ¼ tsp. salt
- ¼ cup chocolate chips, I recommend the dairy-free Enjoy Life brand
- ¼ cup dried cranberries, available here
- Flake salt, optional, available here
- Preheat the oven to 350 and line two baking sheets with unbleached parchment paper.
- Combine all ingredients, except the chocolate chips and cranberries, and stir well. Then stir in the chocolate and cranberries.
- I recommend using a mini ice cream scoop (like this) to portion the cookie dough on the baking sheets. Otherwise, roll balls of a heaping tablespoon of dough. Then, flatten the cookies slightly.
- If desired, use a little bit of flake salt on top of each cookie. Use less than pictured in my photos, as I was a bit heavy-handed.
- Bake for about 10 minutes, until slightly golden. You'll notice coconut oil on the baking sheet, this is okay and it will re-absorb as the cookies cool.
- Let cool and enjoy. These cookies also freeze well.