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Double Chocolate Cardamom Cookies with Cassava Flour

Double Chocolate Cardamom Cookies with Cassava Flour

These Double Chocolate Cardamom Cookies are made using Otto's Cassava flour. These cookies have the perfect texture and taste and are grain-free, gluten-free, nut-free, AND dairy-free. 
Course Dessert
Diet Gluten Free, Halal, Kosher, Vegan, Vegetarian
Keyword Double Chocolate Cardamom Cookies with Cassava Flour
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 18 cookies
Calories 108kcal


  • ¼ cup bittersweet chocolate chips (I use 63% dark) for melting
  • 2 large eggs
  • scant ½ cup sugar
  • 1/2 cup palm/vegetable shortening
  • 1 teaspoon vanilla extract
  • 2/3 cup (120 grams) Otto’s cassava flour unsifted
  • 1 tbsp cacao or cocoa powder
  • 1/2 tsp baking powder
  • ½ tsp baking soda
  • 6 cardamom pods (or 1/8 tsp heaped ground cardamom) seeds removed and finely ground using a mortar and pestle
  • 1/8 teaspoon salt
  • 1/3 cup bittersweet chocolate chips


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the dry ingredients (cassava flour, cocoa powder, baking powder, baking soda, ground cardamom, and salt). Set aside.
  • Place the chocolate chips in a medium, microwave-safe bowl and microwave in 30-second intervals, stirring in between each cycle, until the chocolate is melted. Set aside to cool.
  • In a stand mixer with a paddle attachment (or by hand), beat the eggs, sugar, and shortening together on medium-high speed for 6 minutes, until pale, fluffy, and greatly increased in volume.
  • Lower the speed and mix in the melted chocolate and vanilla extract. Use a spatula to scrape down as necessary.
  • Mix the dry ingredients in the chocolate mixture on low speed just until incorporated. Scrape the sides and the bottom of the bowl with a spatula as needed. Fold in the chocolate chips. Allow the dough to cool for 15 minutes in the refrigerator.
  • Spoon the cookie dough by heaping tablespoonfuls onto the prepared sheet. Give at least an inch of space in between the cookies because they will spread out a little. Bake in the oven for 12 minutes. When done, remove the cookies from the oven and allow them to cool on the baking sheet for 3-5 minutes. 


Makes 18 cookies.


Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 78mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg