Cardamom Orange Cookie

Makes 12

• 1 cup walnuts
• ¼ cup coconut flour plus more as needed
• ½ cup Swerve, erythritol, or monkfruit sweetener
• Zest of 1 large orange
• 1 teaspoon ground cardamom
• ½ cup (8 tablespoons or 1 stick) grass-fed butter or coconut oil, roughly chopped
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract

Preheat the oven to 325° F. Line two baking sheets with parchment paper or silicone baking mats, and set aside.

In a food processor, pulse the walnuts and ¼ cup of the coconut flour until a fine flour is formed.

Add the Swerve, orange zest, and cardamom and pulse 3 to 5 times, until well combined.

Add the butter or coconut oil to the food processor along with the vanilla and almond extracts and pulse until a soft dough is formed.

If the dough is easily scoopable, proceed to the next step. If not, add coconut flour, a tablespoon at a time, until you can roll the dough into balls that hold their shape.

Let the dough rest for 10 minutes.

Scoop the dough into 12 evenly sized balls, and flatten them onto 2 baking sheets, 6 cookies per sheet.

Bake for 12 to 14 minutes, or until the cookies appear to hold their shape. Let them rest at least 20 minutes before removing from the sheet tray, or the cookies will fall apart.