Get ready to transform your baking game with these incredibly delicious and health-boosting Gluten Free Organic Turmeric and Ginger Cookies! Imagine a treat that not only satisfies your sweet tooth but also packs a powerful punch of anti-inflammatory goodness. These golden-hued delights are about to become your new obsession, combining the warm, earthy flavors of turmeric and ginger with a perfectly crisp and chewy texture that will have everyone asking for your secret recipe.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut sugar, ground turmeric, ground ginger, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate small bowl, whisk the large egg until smooth. Add the melted coconut oil to the egg and mix thoroughly to create a uniform liquid mixture.
- Pour the wet ingredients into the dry ingredient mixture. Use a spatula or wooden spoon to mix until a cohesive cookie dough forms. The dough should be slightly sticky but able to hold its shape.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading during baking.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform thickness, approximately 1/4 inch thick.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies are done when the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. For best texture, keep in a cool, dry place.
Tips
- Use fresh, high-quality ground turmeric and ginger for the most vibrant flavor profile.
- Ensure your coconut oil is melted but not hot when mixing with the egg to prevent scrambling.
- Don't overmix the dough - mix just until the ingredients are combined to keep the cookies tender.
- For uniform cookies, use a cookie scoop or weigh each portion of dough.
- Allow the cookies to cool completely before storing to maintain their ideal texture.
- Store in an airtight container with a small piece of bread to help keep them soft.
- For an extra flavor boost, consider adding a light dusting of cinnamon or a drizzle of honey before serving.
- These cookies are best enjoyed within 3-5 days and pair perfectly with a cup of herbal tea.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 6g
Protein: 2g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 10mg
