Q; How do you make something hipster?
A: Put a bird on it.
How do you make something anti-inflammatory?
A: Put turmeric in it.
Okay, okay, turmeric will not magically make that wedding cake turn from sugar bomb —> health food. It sure doesn’t hurt though.
Turmeric is having it’s time in the spotlight recently. It’s a rhizome and resides in the same family as ginger but it’s taste is decidedly more bitter than spicy and also provides an earthy, almost citrus aroma to foods. It can be used in sweet or savory cooking. The reason I talk about it here is because of its impressive scientific record as an anti-bacterial and anti-fungal food. Turmeric extracts like curcumin are also under the microscope due to interest in its role in treating diseases like Alzheimer’s, diabetes, and cancer.
See what I mean?! It definitely couldn’t hurt to add this spice into your diet. And if you diet consists of primarily cookies, then I’ve got you covered.
These were so delightful that it almost makes me wish all chocolate chip cookies had a bit of the golden stuff.
Turmeric Chocolate Chip Cookies
1/4 c. butter, room temp
1 eggs, room temp
1/3 c. coconut sugar
1 tsp. vanilla extract
1 1/4 c. almond flour
3 T. tapioca starch
1 tsp. turmeric
1/2 tsp. baking soda
1/2 tsp. salt
pinch of black pepper
- Preheat to 325
- Use a mixer to blend butter and sugar until smooth.
- Add egg and vanilla.
- In a smaller bowl, mix flours, soda, salt, pepper, and turmeric.
- Add dry to wet ingredients and mix well until dough forms.
- Fold in chocolate with spatula.
- Using a small cookie scoop or tablespoon, drop balls of batter on parchment lined cookie sheet.
- Using a spoon, slightly flatten the dough and then bake for 10 -15 min
* until edges are golden.
*take them out a little early if you like your cookies underdone.