Step 1

In a mixing bowl, with an electric mixer beat together your melted coconut oil and coconut sugar. Add the egg, molasses, and vanilla extract until well combined.

Step 2

Once combined add your tapioca flour, coconut flour, baking soda, salt, ginger, cinnamon, and cardamom to the egg mixture. On a medium speed, beat until everything is fully mixed together.

Step 3

Cover the dough and place in the refrigerator for at least 30 minutes. This time in the fridge helps the cookies set to prevent them from spreading too much while baking.

Step 4

Heat your oven to 325°F/170°C and line your baking sheets with parchment paper.

Step 5

Scoop out 1 tablespoon of the chilled dough and roll into a ball.

Step 6

Optional: Roll the cookie dough ball in a bowl of cane sugar

Step 7

Place the cookie dough balls on your lined baking sheet and leave at least 2 inches on all sides so that the cookies have room for spreading. Press the dough down slightly so that you get less of a rounded top on the cookie and then bake for 8-10 minutes. Less time in the oven will result in a chewier cookie, more time will make for a crispier cookie. They should be a golden brown color when you take them out of the oven. Allow the cookies to rest on the baking sheet for a couple of minutes before moving to a cooling rack.