Cooking with turmeric

All Natural, All Australian, All Good

Turmeric Ginger Cookies


Prep:  10 min Cook: 12 min    Total:  22 min

Original Author | jessiskitchen

Recipe type:  Dairy Free
Cuisine: Snack
Serves: 12


  • 1 cup almond butter
  • 1 cup coconut sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1 tbsp ground cinnamon
  • 1 tsp ginger
  • 1 tbsp turmeric
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup shredded coconut
  • ½ cup chopped nuts (optional)


  1. Preheat oven to 170C and line a baking tray with baking 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 nuts 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 almond butter.
  7. Scoop a heaping tablespoon of dough and place on baking tray. 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.





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