Turmeric & Almond Butter Chocolate Chunk Cookies

Turmeric & Almond Butter Chocolate Chunk Cookies

The first reaction to this recipe may be that I have finally crossed the line by adding turmeric into my cookies, but you really need to try this moist naturally gluten-free cookies before judging them. These cookies are such a treat! I don’t think I will make chocolate cookies any other way from now on.

I pulled these cookies out of the oven and left them on the baking rack to cool, the true test of my “healthified” baking is when my entire family eats the tray before they have had time to fully cool. My kids had no┬áidea that these were made of almond flour, had vegan chocolate chips, and of course could not taste the turmeric.

 

Almond butter, in my opinion, makes anything taste delicious and provides such a great plant-based healthy fat. However, to tell you the truth, I have a rule where I only bring almond butter into my house for a specific recipe because it is my weakness. I will literally eat the whole jar in a matter of 2 days and then it crosses the line from healthy fats to consuming a week’s worth of healthy fats in one sitting. So… as always moderation and balance are extremely important.

I love finding ways of using turmeric into recipes like my Immune Boosting Turmeric Bone Broth, Sunshine Elixir Juice, or classic Golden Milk. However, I find that these recipes can be a big jump for some, so adding a little turmeric into a soft and chewy cookie is a great way to sneak it into a recipe.

 

Turmeric & Almond Butter Chocolate Chunk Cookies
Print Recipe
Soft, Moist, Chewy, Chocolatey Cookies!
Servings Prep Time
12-16 cookies 5 minutes
Cook Time
10 minutes
Servings Prep Time
12-16 cookies 5 minutes
Cook Time
10 minutes
Turmeric & Almond Butter Chocolate Chunk Cookies
Print Recipe
Soft, Moist, Chewy, Chocolatey Cookies!
Servings Prep Time
12-16 cookies 5 minutes
Cook Time
10 minutes
Servings Prep Time
12-16 cookies 5 minutes
Cook Time
10 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Beat sugar, egg/flax egg, and almond butter together in a mixing bowl until creamy.
  3. In a small bowl, toss the dry ingredients together.
  4. Slowly add the dry ingredients into the almond butter mixture until well combined. Then gently fold in the dark chocolate chunks.
  5. Using a teaspoon or a small ice cream scoop, make small round balls and place them on the cookie sheet about 2" apart. Bake for 10 minutes, then place on a cooling rack.
Recipe Notes

Cookies will keep in an airtight glass container for a week in the fridge or 3 weeks in the freezer (if you can resist not eating them all the first day).

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