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