Baked goods with turmeric are my new favourite thing. It all started with a batch of ginger-turmeric kombucha and now I can’t get enough of this potent, spicy combination. Fresh spices are best, they bring these cookies to life and add lots of fun colour once you take a bite. Fresh turmeric is becoming easier to find all the time and is even showing up in the produce section of most grocery stores I shop in. Don’t know what you look for – see photo below, this is fresh turmeric root (and the world’s tiniest grater).

Ginger & Turmeric Chocolate Chip Cookies

Dry Ingredients

1 1/2 cups oat flour (simply grind rolled oats in a blender)

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients

1 chia or flax egg* (see directions below)

1/3 cup coconut oil, just melted

1/2 cup cane sugar

1/2 teaspoon pure vanilla extract

1/2 cup dairy-free chocolate chips

1 teaspoon fresh turmeric root, grated

1 teaspoon fresh ginger root, grated

Preheat the oven to 350°F.

*Make 1 chia or flax egg by combining 1 tablespoon whole or ground chia or 1 tablespoon ground flax seeds with 3 tablespoons water in a small bowl. Use a small whisk or fork to combine. Allow the mixture to sit for 10 minutes until it becomes gelatinous.

In a large bowl, add the dry ingredients and stir until combined.

In a smaller bowl, combine the melted coconut oil, sugar and vanilla extract and stir until well combined.

Add the wet ingredients from the small bowl and the “chia/flax egg” into the dry ingredients of the large bowl. Stir it all together until well mixed. You may want to consider using your hands to combine these ingredients as it speeds things up. Add the chocolate chips, fresh turmeric and fresh ginger and mix until well combined.

Form each cookie with about 2 tablespoons of the cookie dough, creating a ball. Press each ball into a cookie shape on a baking sheet lined with parchment paper. The cookies will not spread much so create the size and shape you would like them to be when they come out of the oven.

Bake for 12-14 minutes or until they begin to brown.

Makes 10-12 cookies




With more than 100 delicious plant-based recipes, For the Love of Vegan Cooking puts the power of real, healthy food in your hands with comforting and deeply nutritious meals, desserts, drinks, and snacks that will make your mouth water in the best way. This book also includes two bonus sections to tickle your creative juices. Learn how easy it is to make creamy and delicious cultured cashew cheese, and to brew your own fizzy, probiotic packed kombucha.

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