Gluten-free Chocolate-Cardamom Crinkle Cookies seem like a perfect recipe for the fresh cardamom I brought back from Turkey. One step into the spice market in Istanbul and your nose goes into “scent-sory” overload. Colorful spices line the sides of the market, while merchants waft them under your nose trying to lure you in to their shops. I sampled the most delicious Turkish Delight I have ever tasted, and came home with several spices, from high quality saffron threads to the highly aromatic cardamom. I put a pinch of cardamom in my latte this morning and it was delicious! But if you try it, remember, just a pinch! It is a very strong spice and you can easily overdo it. In fact, I made two batches of the chocolate-cardamom crinkle cookies because the first time I added a full teaspoon of cardamom and it was too much. My second batch I used 1/2 a teaspoon and that was much better.
We found the people of Istanbul to be very friendly, despite the news as of late. We were part of a guided tour for the one day we had in this massive city of nearly 14 million people. We visited the Blue Mosque, the Hagia Sophia, which was built by the orders of Constantine, and the Spice Market, built in 1660. We were there on a Sunday, so the Grand Bazaar was closed. I was a little disappointed in that, but the spice market was a treat in and of itself. I wasn’t sure I could get back through customs with the spices, but as long as they are factory sealed, there is no problem.
I have been receiving a lot of advertising lately for Bob’s Red Mill new 1 to 1 Baking Flour. I was especially curious how it would perform in my chocolate-cardamom cookies because the first ingredient is sweet rice flour, which tends to be a little more gummy. But I was impressed. The flour performed exceptionally well and made a delicious chocolaty-spicy crinkle cookie.
Chocolate and cardamom go together quite nicely, but if you want a traditional chocolate crinkle cookie, you can always eliminate the cardamom. I did have to give the cookie a little flattening just as soon as it came out of the oven, so if you want them to flatten on their own just add a little more butter, probably another 1/4 cup, making it two full sticks. They are nice and fudgy in the center and slightly crispy on the outside.
GF Chocolate-Cardamom Crinkle Cookie Directions:
I shared this recipe on the following blogs: VegetarianMamma