I have another flourless and nut free cookie for you!! And...these are anti-inflammatory cookies!! If you have not heard of turmeric or curcumin and all of it's benefits...you must go google it now! I try to get turmeric in my diet daily and supplement with it as well. I use the spice on meat, the root in my green drinks or in my ginger lemonade. Ginger is also a health super star for many reasons and pairs well with turmeric! Adding a bit of black pepper to whatever you are adding turmeric to, it increases turmeric's bioavailability. That is why you will find black pepper in this recipe...and I wanted to give it a bit of bite!
Ginger Turmeric Cookies
Serves: 15
Ingredients
- 1 cup coconut butter, softened (also known as coconut manna or coconut creme concentrate)*
- 1/2 cup granulated sweetener, I used Swerve
- 1 egg
- 1 tsp vanilla extract
- 2 heaping tsp ground ginger
- 1 tsp turmeric powder
- 1/8 tsp or more black pepper
- 1/4 tsp sea salt
- 1/4 tsp baking soda
Instructions
- Place the coconut butter, egg and vanilla in a food processor and combine
- Add in the sweetener, soda and all spices, blend until combined
- Form dough into 1 inch balls and place on a parchment lined cookie sheet**
- Press each cookie down with your palm, these don't spread much
- Bake at 350 or 10-15 minutes or until a bit brown
- These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.
- Store in an airtight container
Notes
*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use. Don't melt the butter completely, just soften it.
**If dough does not form into a ball because it is too runny, place batter in the fridge for a few minutes to harden it.
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