Step 1

In a medium bowl, whisk together both kinds of flour, the cornstarch, baking soda, salt and cardamom. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.

Step 2

Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!).

Step 3

Transfer the bowl to the refrigerator and chill for 1 hour.

Step 4

Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix together the sugar and ground cardamom for rolling. Set aside.

Step 5

Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls about 1 ½ inches in size (a cookie scoop is your best friend here!). Roll the balls in the sugar mixture, then place on the prepared baking sheet about 2 to 3 inches apart.

Step 6

Bake for about 9 to 10 minutes, until lightly browned and the edges are just set (don’t over bake these!). Let the cookies cool directly on the baking sheet.