In a large mixing bowl combine your dry ingredients: 1 cup almond meal, 1/2 cup oat flour, 1/4 cup sugar, pinch salt and 1/8 tsp cardamom. Break up any flour clumps.
To your flour mix, stir in 1/2 tsp Rodelle Vanilla Paste and 4 tbsp coconut oil. Use hands to massage the coconut oil into the flour until the mixture looks like wet sand. Add your egg, stirring it into the mix -- then kneading to bring everything together into a ball.
Set the dough ball on a sheet of parchment paper. Top with a 2nd sheet of parchment paper and roll dough out to 1/4 inch thick.
Use a circular cookie cutter (or a small mason jar lid) to cut circles out of the dough. Roll away the excess dough and set it aside for your 2nd batch.
Place violets on your cookies, pressing them into the tops firmly so they stick. Sprinkle sugar generously over top (can sugar is the most aesthetically pleasing).
Bake for 9-10 mins, until golden brown. Cookies firm up as they cool. Store in a container loosely wrapped in a cloth at room temp (a sealed top will soften the texture as moisture escapes the cookies).
