Turmeric Ginger Cookies. Let me repeat
TURMERIC COOKIES!
Do I have your attention yet?
This recipe was born from a New Year’s resolution many years ago to eat more turmeric.
How do you incorporate more Turmeric in your diet?
Obviously, you make turmeric COOKIES!
I fully recognize that eating a turmeric cookie is not the epitome of health BUT it did land me one special recipe.
Ingredients & What you need to make Turmeric Cookies
Creamy Almond Butter
Coconut Sugar
Eggs
Freshly Grated Turmeric
Freshly Grated Ginger
Shredded Coconut
Other spices….
Yes, these turmeric cookies are flourless. How awesome is that?
How to Use Fresh Turmeric
If you have never bought fresh turmeric it is a small root that resembles ginger except that it is significantly smaller and bright orange.
You can use a peeler or small knife to peel off the skin. From there you can use a small microplane zester to grate it or you can chop it.
How to Bake with Turmeric
Turmeric is a nice addition to baked goods and cookies. It pairs best with other spices like ginger and cinnamon. I recommend using a small microplane zester to grate the turmeric root.
How to Make Turmeric Ginger Cookies
Start by combining the creamy almond butter and sugar. Use a hand or stand mixer to beat them together. Try not to overmix because it can release a lot of oils from the almond butter.
Add vanilla, eggs and then all the wonderful spices like the fresh turmeric and ginger.
Then you mix in the shredded coconut and pecans into the turmeric cookie batter. Scoop and then bake the cookies. It is that easy
FAQ’S and Tips for Making Turmeric Cookies
Is there a substitute for fresh turmeric in these turmeric cookies?
Ground turmeric is an option but I personally haven’t tried it. If you substitute ground turmeric for fresh you will need to significantly reduce the amount in this cookie recipe.
What does turmeric taste like in cookies?
Turmeric have a very pungent, peppery flavor that mellows when paired with sugar and other spices. You can really think of these as almost a golden milk cookie.
Are there other ways to use fresh turmeric?
Yes! You can grate it in to soups, smoothies, eggs, grains and tea.
Does it matter what almond butter I use?
Not really but I do have a few tips on how to use the almond butter. You want to use a creamy almond butter that is not overly dry or oily. I have found that Justin’s almond butter is often too dry on its own. Also, be sure to stir the jar really well and make sure everything is fully incorporated.
Looking for more cookie recipes? Check out my favorites below!
Chocolate Tahini Thumbprint Cookies
Gluten-free Chocolate Chip Oatmeal Cookies
Print
Turmeric Ginger Cookies
- Prep Time: 15
- Cook Time: 22
- Total Time: 37 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Flourless turmeric ginger cookies made with almond butter, coconut sugar, freshly grated turmeric and other spices. Naturally gluten-free and packed with flavor.
Ingredients
- 1 cup creamy roasted almond butter*
- 1 cup coconut sugar
- 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
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- ½ tsp baking soda
- ½ tsp salt
Instructions
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Combine the almond butter and sugar in a bowl and mix with a hand or electric mixture until combined
3. Add the vanilla, egg, and egg yolk and mix.
4. Add the ginger, turmeric, nutmeg, cinnamon, baking soda and salt and mix. Don’t not overmix
5. Next add the shredded coconut and pecans and mix until just combined.
6. Batter will be thick but not crumbly. If too crumbly beat it longer and release the oils from the almonds.
7. Scoop a heaping tablespoon of dough and place on parchment paper (I like to use an ice cream scoop). Slightly flatten the top of the cookie. Repeat until dough is gone.
8. Bake for 10-12 minutes.
9. 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 and I prefer roasted.
- · Be sure to stir your almond butter well before use.
- · As you mix the batter the oils from the almond butter will increase. You do want that some but if you over beat the dough it will become too oily (pooling) and the cookies won’t bake well.
Keywords: turmeric ginger cookies, turmeric cookies, how to bake with turmeric, fresh turmeric in cookies, baking with fresh turmeric
Chasity says
Hi! How much pecans and shredded coconut do I use? Thanks!
Jessi's Kitchen says
So odd. Not sure why that is missing. It is a 1/2 cup of shredded coconut and a 1/2 cup chopped pecans.
Belinda says
I have been making these cookies for a few years now and always get rave reviews from my health conscious friends. Thanks for such a great recipe. I even cut back on the amount of coconut sugar and like them just as much as the standard recipe
★★★★★
Jessi's Kitchen says
Yay! One of my favorites too!