Salted Peanut Chip Cardamom Cookies
These cookies are chewy, golden, and full of flavour. The mix of rice flour and tapioca gives them a tender texture, while the cardamom, dark chocolate, and salted roasted peanuts bring in warmth, richness, and just the right amount of crunch. Finished with a sprinkle of flaky salt, they strike a perfect balance of sweet and salty.
Ingredients
230g butter, softened
170g cane sugar
250g coconut sugar
2 teaspoons vanilla extract
2 large eggs
1/2 tablespoon ground cardamom
345g rice flour
165g tapioca flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
200g dark chocolate chunks (70%)
200g salted roasted peanuts
Flaky salt, to finish
Method
Preheat the oven to 375°F (190°C). Line three baking sheets with parchment paper.
In a medium bowl, whisk together the rice flour, tapioca flour, baking soda, baking powder, and salt.
In a large bowl, cream the softened butter with the cane sugar and coconut sugar until light and fluffy — about 5 minutes.
Add the eggs and vanilla extract and beat for another 2 minutes until fully combined.
Add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in the dark chocolate chunks and salted roasted peanuts.
Scoop 2–3 tablespoons of dough per cookie, roll into balls, and space evenly on the prepared trays.
Bake for 8–10 minutes, just until the edges are barely golden.
Remove from the oven and gently tap the tray on a heat-proof surface a couple of times to help flatten. Return to the oven for another 3–4 minutes until the cookies are golden around the edges.
Let them rest on the tray for 5 minutes before transferring to a wire rack.
While still warm, sprinkle with flaky salt and enjoy.
Keep the cookies in an airtight container at room temperature for up to one week.
