Roasted almond cardamom white chocolate chip cookies are a delicious treat for sharing with friends and family. PLUS: they’re gluten-free.
I am thankful to have a supportive, healthy, genuine family.
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My wonderful boyfriend. I’m thankful to have met my sweetpea, to have evolved with him and to enjoy life with him.
I am thankful to live in an era and place where opportunity is virtually limitless and the ability to express creativity is not stymied by overarching government or social rules.
I feel fortunate to be a free woman.
Access to food and great nutrition is something I feel immense gratitude for and I send my best wishes to those who struggle.
There are many teeny tiny things that increase my quality of life, all of which I am thankful for: snow tires, four wheel drive, snowboard equipment, spinner bikes, coffee coffee coffee, frothy milk, down comforters, nail polish, beer,
Cookie ingredients. Try them!
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Roasted Almond White Chocolate Cookies
- ½ cup butter softened, 1 stick
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg room temperature
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
- 1.5 cups gluten-free all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/4 teaspoon ground cardamom
- 1 cup white chocolate chips
- 1 cup almonds roasted and chopped
Heat the oven to 400 degrees.
Spread almonds on a baking sheet and roast in the oven 5 minutes until they look a little puffed out
Roughly chop almonds using a knife or pulse them in a food processor. Set aside.
In a mixing bowl or mixer, cream together the sugars and butter.
Add the egg, vanilla extract and almond extract and mix just until combined.
In a separate bowl, whisk together the flour, baking soda, salt and cardamom.
Slowly add the flour to the egg/butter/sugar mixture and mix until combined.
Fold in the white chocolate chips and roasted almonds.
Heat oven to 350 degrees
Optional: Allow dough to sit for 15 minutes. I do this with all of my dough (and pancake batter), but you don’t need to do this if you’re in a hurry.
Form dough balls and place on a lightly oiled or parchment-lined baking sheet.
Bake for 11-13 minutes