Flourless Ginger Turmeric Cookies

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
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.

Kate from Highlands Ranch, CO just won $50 for this recipe and photo! Submit yours here.

Published on August 27, 2014

(50 votes, average: 3.70 out of 5)

3 Comments

Vickie Grogan August 11, 2017 at 6:20 am - Reply

I love this recipe. I have made it and shared several times.

Aura February 22, 2017 at 11:09 am - Reply

Granulated sugar voids all the benefit of the other ingredients.

Admin - Orissa March 23, 2017 at 6:35 am - Reply

Aura, that depends on the type of granulated sugar. We recommend using whole cane sugar. Heavenly Organics Whole Cane Sugar is 100% USDA Organic, Evaporated Whole Cane Juice, Sun Dried, Herbally Purified, Unrefined, Fairly Traded, Sustainably Produced, and Pesticide and Herbicide Free. You can learn more about Heavenly Organics Whole Cane Sugar here: https://healthytraditions.com/healthytraditions/traditional-food/sweeteners/whole-sugar.html

I have edited the recipe so that it does not say to use just any “granulated” sugar; now the ingredient list specifies what kind of granulated sugar: whole cane sugar.

If you prefer, you may also substitute the whole cane sugar with raw honey. General guidelines for swapping sugar for honey:

1 cup granulated cane sugar = 1/4 – 1/3 cup raw honey
Start with less, not more.
Be prepared to nix 20-40% of liquids in recipes requiring over 1 cup/128 grams/4.5 ounces of honey.

Flourless Ginger Turmeric Cookies