In a large mixing bowl, combine the dry ingredients: gluten-free flour, tapioca flour, cinnamon, cardamom, ginger, and sugar.

In another bowl, blend together the wet ingredients—plant-based milk and vanilla extract—until smooth.

Gradually fold the wet mixture into your dry ingredients using a spatula until a cohesive dough forms.

Add in chopped walnuts and fennel seeds, folding them in until evenly distributed throughout the dough.

Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, cover, and chill for at least 15 minutes.

Preheat your oven to 350°F (175°C), then bake for 15 to 20 minutes, until edges are golden brown.

Transfer cookies to a wire rack to cool completely before decorating with icing or powdered sugar.