Preparation Time: 10 minutes
- 1 cup coconut butter, softened (also known as coconut cream concentrate)*
- 1/2 cup whole cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 heaping teaspoons ground ginger
- 1 teaspoon turmeric powder
- 1/8 teaspoon or more black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Preheat oven to 350 degrees ÂºF.
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 in preheated oven 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.
*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.
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