© 2017 by Chloe Conger

Tumeric Chocolate-Chip Cookies

Gluten-Free, optionally Sugar-Free and mostly Lactose-Free

These are so good I often make a double batch which makes 35ish 3" cookies.  Scroll down for double recipe.

 

1/3 c. ghee, melted (Can sub Olive Oil to make it Vegan)

1 tbsp chia soaked in about 1/2 cup water, then when plumped, blended fine (for faster results powder chia first in coffee grinder)  Ultimately you want to be using about 1/2 cup of chia stuff in there (also you can use 2 eggs here instead of chia)

2/3 c. coconut sugar or lakanto monk fruit erythritol sweetener, golden

2 tsp. vanilla extract

2 1/2 c. almond flour

6 Tbsp tapioca starch ie 1/4 c plus 2 tbsp

1 Tbsp +1 tsp. turmeric or more to taste

1 tsp. baking soda

1 tsp. salt   (add a little more if not using salted ghee)

2 pinches of black pepper

2/3 c of lily’s stevia chocolate baking chips- your choice how chocolatey

 

  1. Preheat to 325

  2. Use a mixer or beat with whisk to blend butter and sugar until smooth.

  3. Add chia (or egg) and vanilla. Blend more.

  4. In a smaller bowl, mix flours, soda, salt, pepper, and turmeric.

  5. Add dry to wet ingredients and mix well until dough forms.

  6. Fold in chocolate with spatula.

  7. Using a small cookie scoop or tablespoon, drop balls of batter on parchment lined cookie sheet.

  8. Using a spoon, slightly flatten the dough and then bake for 20 min or more depending on your cookie moistness preference.

 

 

 

2x  Turmeric Chocolate Chip Cookies

Gluten-Free, Sugar-Free and mostly Lactose-Free

 

2/3 c. ghee, melted  (Can sub Olive Oil to make it Vegan)

2 tbsp chia soaked in about 1 cup water, then when plumped, blended fine (for faster results powder chia first in coffee grinder)  Ultimately you want to be using about 1/2 cup of chia stuff in there (also you can use 2 eggs here instead of chia)

1 1/3 c.coconut sugar or lakanto monk fruit erythritol sweetener, golden

1 tbsp +1 tsp. vanilla extract

5 c. almond flour

3/4 cup Tbsp tapioca starch 

3 tbsp turmeric or more to taste

2 tsp. baking soda

2 tsp. salt (add a little more if not using salted ghee)

3 pinches of black pepper

1 1/3 c of lily’s stevia chocolate baking chips- your choice how chocolatey

 

  1. Preheat to 325

  2. Use a mixer or beat with whisk to blend butter and sugar until smooth.

  3. Add chia (or egg) and vanilla. Blend more.

  4. In a smaller bowl, mix flours, soda, salt, pepper, and turmeric.

  5. Add dry to wet ingredients and mix well until dough forms.

  6. Fold in chocolate with spatula.

  7. Using a small cookie scoop or tablespoon, drop balls of batter on parchment lined cookie sheet.

  8. Using a spoon, slightly flatten the dough and then bake for 20 min or more depending on your cookie moistness preference.

My version of a great original recipe you can see here.