Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Cardamom Chocolate Chip Cookies
Serving Amount
Ingredients
3⁄4 cup gluten-free 1:1 baking flour blend (ex: King Arthur or Bob’s Red Mill)
3⁄4 tsp. kosher salt
1⁄4 tsp. baking soda
1⁄4 cup palm oil-based vegetable shortening
1⁄4 cup packed brown sugar
1⁄4 cup granulated sugar
1 tsp. ground cardamom
3 Tbsp. room temperature water or oat milk
2 tsp vanilla extract
3⁄4 cup allergen-free semi-sweet chocolate morsels
1⁄2 tsp. flaky sea salt
Sprinkles for topping if desired
Instructions
Step 1
Preheat oven to 350° F. Line baking sheets with parchment paper.
Step 2
2. In a small bowl, combine flour, salt, baking soda and baking powder.
Step 3
3. In a separate large bowl, beat shortening, brown sugar and granulated sugar until well-combined. Mixture will look sandy. Add oat milk or water, cardamom and vanilla extract and mix well. Gradually beat in flour mixture until smooth. Stir in chocolate morsels.
Step 4
4. Scoop a dollop of the cookie batter onto the baking sheet and flatten with the bottom of a spoon.
Step 5
5. Bake for 10 to 12 minutes or until surface is golden.
Step 6
6. Remove from oven and allow to cook on baking sheets for 10 minutes. Remove cookies to wire racks to cool completely. Top with flaky sea salt. Store in airtight container.
