Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free flour, ground fennel, cinnamon, cardamom, and ginger.

In a separate bowl, combine the chopped walnuts, sweetener, and vegetable oil.

Gradually add the dry mixture into the wet ingredients, stirring until a dough forms.

Using a tablespoon, scoop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each cookie with the back of a spoon.

Bake for 10-12 minutes until the edges are light golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.