Roasted almond cardamom white chocolate chip cookies are a delicious treat for sharing with friends and family. PLUS: they’re gluten-free.
Thanks.
I am thankful to have a supportive, healthy, genuine family.
I’m thankful for my incredibly strong mother who helps me figure out the most simple and complicated things in life. Who will sit with me forever and just talk even when she has a million things to do.
My wonderful boyfriend. I’m thankful to have met my sweet pea, 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,
I am thankful for white chocolate chip cookies. Especially when they come with roasted almonds and are warmly-spiced with cardamom.
I give thanks to you for coming here, reading these words, giving me your words, for inspiring me to take pictures of food. Thank you!
Roasted Almond White Chocolate Cookies
Ingredients
- 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
Instructions
- 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. Allow cookies to cool for at least 10 minutes before transferring to a wire rack to cool the rest of the way.
Hope you have a wonderful Thanksgiving 🙂 I’m thankful for such great bloggie buds like you!
You have a great Thanksgiving, too, missy! I’m thankful to have you as a bud and hope that one day we will get to meet and make all this wonderful food we’re gabbing about! Have fun with hubs and family!!
I love the flavor of cardamom! These cookies look like the perfect way to warm up along with a big mug of tea. Happy Thanksgiving, Julia! And I’m thankful for a blogging sista like you!
Wonderful Thanksgiving post! And wonderful cookies to match!
These cookies look and sound delicious. I have been loving cardamom lately, so I know I’d love these.
This recipe looks and sounds fantastic, Julia ! Will be linking your recipe in an upcoming post =))
My cookies did not spread. I waited 15 minutes before I baked them. I reviewed the recipe because my batter was very dry, but I didn’t miss anything. I live in Israel, where the Hebrew word for cardamom is “hell.” So, of course when I was upset that they don’t look like the picture, my daughter quipped, “And they taste like ‘hell.'”
Hi Kathy, I’m sorry the recipe didn’t work out. I’ll re-make it and see what could have gone wrong.
I just made the cookies, and they turned out great. The dough wasn’t dry at all. I even ended up adding more cardamom and am happy I did because I love the flavor of cardamom.
Did you follow the recipe exactly as it appears in my post? Did you use brown sugar? Was your butter softened? Did you add too much flour? My apologies again that the recipe didn’t work out for you, but I have to admit, those cookies are damn good 😉
I tried again, and these cookies came out fabulous. Another one that will be added to the rotation: very easy, sophisticated taste, beautiful color and texture. Double points to Julia for responding so quickly with suggestions as to what I did wrong with the first batch.
Happy New Year!
Yaaaay! I’m so glad you re-made and enjoyed them! Happy New Year to you, too! xo