Roasted almond cardamom white chocolate chip cookies are a delicious treat for sharing with friends and family. PLUS: they’re gluten-free.

Roasted Almond Cardamom White Chocolate Chip Cookies - absolutely delicious unique cookie recipe that happens to be gluten-free! |



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.

Roasted Almond Cardamom White Chocolate Chip Cookies - absolutely delicious unique cookie recipe that happens to be gluten-free! |


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 Cardamom White Chocolate Chip Cookies - absolutely delicious unique cookie recipe that happens to be gluten-free! |

Roasted Almond White Chocolate Cookies

5 from 1 vote
Unique and delicious chocolate chip cookie recipe with white chocolate chips and roasted almonds.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies



  • 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.


Serving: 1of 24 · Calories: 143kcal · Carbohydrates: 16g · Protein: 1g · Fat: 9g · Sugar: 15g
Author: Julia
Course: Cookies, Desserts & Treats
Cuisine: American
Keyword: chocolate chip cookies, gluten free, gluten free recipes, roasted almonds, unique cookie recipes, white chocolate
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

    1. 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!!

  1. 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!

  2. These cookies look and sound delicious. I have been loving cardamom lately, so I know I’d love these.

  3. 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.'”

      1. 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 😉

  4. 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!