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!
- 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.
- 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.