Cardamom Coconut Flour Cookies

These Cardamom Coconut Flour Cookies prove that staying on an anti-candida protocol doesn't mean giving up dessert entirely. Made with nutrient-dense coconut flour instead of grains, sweetened with stevia instead of sugar, and infused with fragrant cardamom and a touch of cinnamon, these cookies deliver warm, cozy spice flavor in a soft, lightly crisp-edged bite. Coconut oil and eggs bind everything together, keeping the recipe entirely free of dairy, gluten, and refined sugar. Perfect for the strict elimination phase of the Anti-Candida Diet, these cookies lean on antifungal-friendly spices like cardamom and cinnamon, both prized in functional nutrition for their gut-supportive properties. They're low-carb, naturally sweetened, and made from simple whole-food ingredients, so you can enjoy a treat without worry about feeding candida overgrowth. Store extras in the fridge for a quick grab-and-go snack whenever a sweet craving strikes.</long_description> <parameter name="meta_description">Grain-free Cardamom Coconut Flour Cookies sweetened with stevia — a sugar-free, candida-friendly dessert full of warm spice flavor.

Ingredients

• 0.5 cupCoconut flour
• 1.5 tspGround cardamom
• 0.5 tspground cinnamon
• 0.25 tspbaking soda
• 0.25 tspFine sea salt
• 3 largeeggs, room temperature
• 0.33 cupcoconut oil, melted and slightly cooled
• 1 tspLiquid stevia, adjust to taste
• 1 tspvanilla extract, alcohol-free if strictly avoiding alcohol
• 0.25 cupChopped walnuts, optional, omit if avoiding nuts initially

Method

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the coconut flour, cardamom, cinnamon, baking soda, and sea salt until evenly combined.
3. In a large mixing bowl, whisk the eggs until light and slightly frothy.
4. Add the melted coconut oil, liquid stevia, and vanilla extract to the eggs and whisk until fully incorporated.
5. Fold the dry spiced coconut flour mixture into the wet ingredients, stirring until a thick, scoopable dough forms. Let the dough rest for 2-3 minutes so the coconut flour can absorb the liquid.
6. If using, fold in the chopped walnuts for added texture and crunch.
7. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart, and gently flatten each with the back of the spoon.
8. Bake until the edges are lightly golden and the centers are set, about 12-15 minutes. 14:00
9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. 5:00