Turmeric and Ginger Breakfast Cookies

A healthy and nutritious ‘superfood’ cookie with Turmeric, Ginger and Coconut, making these ideal for breakfast to set you up for the day. They are refined sugar-free, vegan friendly and easy to make!

Turmeric and Ginger Breakfast Cookies

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Turmeric and Ginger has been one of those ‘Superfood’ combinations for a while now and it has been very popular amongst health enthusiasts but for anyone else they probably look at a Turmeric and Ginger Smoothie and think “eww, what is that”. Okay, yes it doesn’t look the most appealing but trust me on this, it really does taste fab, and you can feel the goodness too!

I’ve very recently started enjoying Turmeric and Ginger, maybe a little late, but I think like a lot of people, I also looked and thought “hmm?, is this going to be nice”. I won’t eat or drink something if I don’t find it ‘nice’ and it doesn’t matter how good that ‘Green’ Smoothie is for me, I ain’t touching it!

However, Turmeric and Ginger is a combination that is super good-for-you and super tasty (on some occasions). Admittedly, I first tried a Turmeric and Ginger Latte and hated it. I then tried a Turmeric and Ginger Oat Cake and loved it, then a Turmeric and Ginger Smoothie with Coconut Oil and Coconut Milk and LOVED IT! And then I started making my morning oats with Turmeric, Ginger and Coconut Milk and again, loved it! So next, I really thought I ought to make a breakfast snack with Turmeric and Ginger and would you believe it, I loved it!

These cookies are perfect for breakfast or an elevenses snack because they contain fibre packed oats, turmeric and ginger which are both substances with powerful anti-inflammatory and antioxidant properties as well as many reported health benefits, coconut oil which is high in saturated fats and lastly maple syrup which has a lower GI than most natural sweeteners. These cookies are refined sugar free, Vegan friendly, simple to make, plus all the health benefits; what’s not to love!


How To:

Pre-heat oven to 375F/180C/Gas Mark 4. Firstly, line a baking tray with parchment paper and set aside.

In a large mixing bowl, combine all your dry ingredients and mix well. Set aside.

In a separate mixing bowl, combine all of your wet ingredients and mix well.

Add the wet ingredients to the dry ingredients and combine together so that everything is incorporated and covered.

Take equal-sized spoonful’s of the mixture (approx. 1 tbsp) and roll into a rough ball with your hands, then place on the baking tray and press flat into a cookie shape. Repeat this process until all of your mixture has been used up. (I made 8 large cookies)

Place in the oven until firm (approx. 12 – 15 minutes). Remove from the oven and set aside on a cooling rack to cool completely.

Store in an air-tight container at room temperate for 3 – 5 days, though best when fresh.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Turmeric and Ginger Breakfast Cookies
 
Prep time
Cook time
Total time
 
Recipe type: Vegan
Cuisine: Breakfast, Snack
Serves: Serves 8
Ingredients
  • 1 cup oats
  • ½ cup spelt flour
  • ½ cup wholemeal flour
  • 1 tsp baking powder
  • 2 tsp turmeric powder
  • 1 tsp ginger powder
  • ¼ tsp salt
  • ¼ cup desiccated coconut
  • ¼ coconut oil, melted
  • ½ cup maple syrup
  • ¼ cup unsweetened soya milk
Instructions
  1. Pre-heat oven to 375F/180C/Gas Mark 4. Firstly, line a baking tray with parchment paper and set aside.
  2. In a large mixing bowl, combine all your dry ingredients and mix well. Set aside.
  3. In a separate mixing bowl, combine all of your wet ingredients and mix well.
  4. Add the wet ingredients to the dry ingredients and combine together so that everything is incorporated and covered.
  5. Take equal-sized spoonful’s of the mixture (approx. 1 tbsp) and roll into a rough ball with your hands, then place on the baking tray and press flat into a cookie shape. Repeat this process until all of your mixture has been used up. (I made 8 large cookies)
  6. Place in the oven until firm (approx. 12 – 15 minutes). Remove from the oven and set aside on a cooling rack to cool completely.
  7. Store in an air-tight container at room temperate for 3 – 5 days, though best when fresh

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