Here’s an admission, we may have let our holiday sweet tooth get the best of us during the past few weeks. When you only get to eat your grandmas secret holiday cookie recipe once a year, it can happen to the best of us. And that’s ok! We are still working hard day by day to treat our bodies well and propel our wellness journeys into the New Year. Tara and Hayley’s Skin Food Talk Holiday Survival Guide has been a total life saver for us, and we’ve recently been really enjoying these Golden Turmeric Cookies from our Beauty Food Expert, Mia Rigden of RASA. They’re just enough to rein in our sweet tooth and aid us in detoxing from our cookie addiction because they provide just a hint of sweetness; Think of it as Hair of the Dog for your post-holiday sugar high. We also love how Mia shaped them into stars and palm trees. We’re back in snowy New York, so sitting under a palm tree on a white sand beach under a starry sky is exactly where we’d like to be right now. Until that happens, let’s enjoy the warm flavors of these super special Golden Turmeric Cookies.
P.S. Watch out for our turmeric blend round-up coming out next month. It will make these golden cookies feel that much better!
Golden Turmeric CookiesMakes 15-20 cookies
Mia's Beauty Notes
Perfect for your cookie cravings, these turmeric biscuits are a great alternative to store bought and processed sweets that can wreak havoc on your skin (among other things!). They are vegan, grain free, refined sugar free (very low in sugar in general) and will give you a healthy “I just ate a delicious cookie” glow. Feel free to binge guilt free.
- 2 cups almond flour
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 tbsp vanilla extract
- 1 tbsp turmeric
- 1 tsp black pepper
- ¼ tsp baking soda
- ½ tsp sea salt
Mix almond flour, salt, turmeric, black pepper and baking soda in a medium bowl. Separately combine coconut oil, maple syrup and vanilla extract. Add wet ingredients to dry and use a spatula to mix until fully combined. Form dough into a ball, wrap in parchment and chill for at least one hour. Preheat oven to 175C / 350F. Roll dough out between two pieces of parchment paper. If it breaks easily, then it needs to chill longer. Use a cookie cutter to create shapes and place on baking sheet lined with parchment. Combine dough scraps and roll out to create more shapes. Bake for about 10 minutes, or until lightly brown. Cool and eat.
Special thanks to Mia of RASA!
Photo by Sally Griffiths
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