Flourless, Ginger, Turmeric Cookies
Servings: 15
Preparation Time: 10 minutes
Ingredients:
- 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
Directions:
Preheat oven to 350 degrees F.
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 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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