Last week I posted a picture on Instagram of some turmeric cookies I had made and so many people seemed excited about them that I decided to go ahead and post it.
I have never been someone who makes New Year’s resolutions when it comes to food. Especially since changing my diet because it is the happiest I have ever been with food and the best I have ever felt. However, this past year I did make a resolution to eat more turmeric. The more I read about it, the more I realized I could benefit from regular consumption of it. I usually put it in smoothies or juices but I decided to try something different. I started brainstorming other ways to eat it and for some reason a cookie came to mind.
Last week I decided to give it a try. I was so nervous that it would taste terrible and I didn’t even taste the cookie batter before baking and I never do that. Well it ended up there was nothing to worry about because they turned out AWESOME!! My husband said they tasted like a mixture between a ginger snap and a graham cracker.
Now a couple quick technical tips on this recipe. The type of almond butter you use will change the texture of the cookie. I have used both raw and roasted almond butter and each one had a slightly different texture but both are good. The roasted almond butter lends a crispier outside than the raw almond butter. Also, I use fresh turmeric in this recipe and I realize that it can sometimes be hard to come by. However, most health food stores carry it and it REALLY tastes so much better than ground turmeric.
So next time you are looking to add some turmeric to your diet try these cookies! I can guarantee you that even the greatest chocolate lover will love these!
Enjoy!
Almond Butter, Turmeric and Ginger Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 12 1x
Ingredients
- 1 cup creamy almond butter*
- 1 cup coconut sugar, sifted
- 1 tsp vanilla
- 1 egg
- 1 egg yolk
- 1 Tbsp ground cinnamon
- 1 tsp freshly grated ginger
- 1 Tbsp freshly grated turmeric
- ½ tsp freshly grated nutmeg
- ½ tsp baking soda
- ½ tsp salt
- ½ cup shredded coconut
- ½ cup chopped pecans (optional)
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine the almond butter and sugar in a bowl and mix with a hand or electric mixture until combined
- Add the vanilla, egg, and egg yolk and mix. Then add the ginger, turmeric, nutmeg, cinnamon baking soda and salt and mix.
- Next add the shredded coconut and pecans and mix thoroughly.
- Batter will be thick but not crumbly. If too crumbly beat it longer and release the oils from the almonds.
- Scoop a heaping tablespoon of dough and place on parchment paper. Slightly flatten the top of the cookie. Repeat until dough is gone.
- Bake for 10-12 minutes.
- Let them cool on the baking sheet for a couple minutes and then transfer to a cooling rack.
Notes
- The type of almond butter you use will change the texture of the cookie. I have used both raw and roasted almond butter and each one had a slightly different texture but both are good.
- I really prefer fresh turmeric in this recipe because the flavor is so much better. It can be hard to come by sometimes but most health foods carry it. If you happen to try turmeric powder, please let me know how it turns out.
elizabeth says
Is it ok to substitute cashew butter for the almond butter?
Tim says
Delicious.
Jessi's Kitchen says
I haven’t personally tried it but I imagine it will work just fine. You just might have some texture change. Let me know how it turns out if you try it! 🙂
Cheryl Jarvis says
looks good..it’s on the ‘try’ list.
roasted carrots a big success here.
laugh of the week…I found a recipe for Coq Au Vin that uses red wine…it turned the chicken
purple…but the taste was awesome…great for a laugh!
Thea @ Baking Magique says
I’ve never made cookies with nut butter before but I’ve seen a lot of recipes for flourless nut cookies. I really want to give it a try and these cookies with turmeric looks lovely! 🙂
Jessi's Kitchen says
Nut butters add a really great texture to flourless cookies.I really enjoy it! Slim Palate has a chocolate chip cookie recipe that is one of my absolute favorites! Hope you get to try it out! 🙂
Jessi's Kitchen says
Haha! Love it! Glad you enjoyed the carrots! 🙂
Alison @Food by Mars says
These look stunning! And that flavor combo… so creative. I must try!
Jessi's Kitchen says
Thanks so much! :). Hope you get to try them!
Sylvia says
I do not care for coconut – can I just omit that?
Jessi's Kitchen says
You can Most definitely omit. It won’t change the cookies recipe much.
Jill says
Oh wow, so delish. I love that there is no flour or margarine or processed sugar!! I replaced almond butter with sunflower butter … LOVE & gonna make for family vacae this weekend. Thanks!!! 🙂
Jessi's Kitchen says
Yay! I have always wanted to try it with sunflower butter. So glad that works and thanks for letting me know. These are probably one of my all time favorite cookies! Hope your family enjoys them on vacation! 🙂
Courtney - Maui Jungalow says
Looks like a winner. I live in Hawaii and just harvested a lot of turmeric. I made some turmeric candy but need other ways to get my husband to eat turmeric! Just shared your post on twitter to a friend who is gluten free.
Jessi's Kitchen says
Oh that is so cool you grow your own turmeric! How fun! I hope your husband enjoys the cookies. Thanks for sharing the recipe! 🙂
warren powell says
These Tumeric Ginger Cookies are fantastic. May we please know the (per cookie or recipe) 1)Carbs, and 2) Calories?
Blessings form 2 people starting on KETO.
warren and mary beth powell
Henderson tx
Karen says
FINALLY a TCG (turmeric cinnamon ginger) cookie– yay!!!!! CANNOT WAIT to try it and serve up this healthier cookie treat to my girlies on a regular basis. Just wondering if monk fruit sweetener (aka erythritol, I use Lakanto) would work as a substitute for coconut sugar (since erythritol has no calories and does not spike insulin at all. Crossed fingers!)