This Turmeric Ginger Cookie recipe is a couple years old and the original post is still up on the blog HERE.
I wanted to reshoot the images and also clarify some aspects of the recipe in a new post.
A couple years ago I decided I needed to start consuming more turmeric. Obviously the logical thing to do was to make cookies. Hah! I remember making them and thinking that they were not going to turn out and kept envisioning a cookie tasting like a curry bowl. I was legitimately scared to taste them. I finally bit in to a cookie and I am pretty sure there was a bright light and a hallelujah choir because they were SO GOOD. I was so shocked.
They really have been a favorite of mine since that day and that says a lot because I am a BIG chocolate girl.
The spices are a mix of turmeric, ginger, nutmeg and cinnamon. Tastes like a ginger snap on steroids. They batter is completely flourless as the base is almond butter. It lends a great chewy middle but crispy outside.
Be sure to read all the notes at the bottom of the recipe card before baking.
- 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
- ½ tsp baking soda
- ½ tsp salt
- ½ cup shredded coconut
- ½ cup chopped pecans (optional)
- 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.
- Add the ginger, turmeric, nutmeg, cinnamon, baking soda and salt and mix. Don’t not overmix
- Next add the shredded coconut and pecans and mix until just combined.
- 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 (I like to use an ice cream scoop). 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 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.
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