In a large mixing bowl, combine gluten-free flour, tapioca flour, cinnamon, cardamom, ginger, and sugar. Whisk the dry ingredients together until well blended, ensuring no lumps remain.

In a separate bowl, mix together the plant-based milk and vanilla extract. Once smooth, combine this with the dry mixture to form the cookie dough.

Slowly fold the wet ingredients into the dry mixture until a cohesive dough forms, then add chopped walnuts and fennel seeds, ensuring even distribution.

Scoop portions of dough onto a parchment-lined baking sheet, press gently to form cookie shapes, and chill in the refrigerator for at least 15 minutes.

Preheat your oven to 350°F (175°C). Bake the cookies for 15-20 minutes, until the edges are golden brown.

Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.