June 20, 2019 2 min read

Guilt-Free Ginger Turmeric Cookies

Who doesn’t love cookies? These little pieces of perfection have the power to fix a broken heart and the potential to make any bad day instantly better. Cookies are the ultimate comfort food – but looking at the ingredients of regular cookies, we’d rather not be caught with our hands in the cookie jar.

How about indulging in a sweet treat minus the guilty conscience or breaking up with your diet? Bake your day a little better with a fresh batch of these good-for-you Ginger-Turmeric Cookies. Fluffy tenderness meets anti-inflammatory benefits and a deliciously creamy coconut frosting. Truth be told, this is one smart cookie!


What are the benefits?


Almond Flour:

  • Low-carb & gluten-free
  • Great for 'keto-friendly' recipes
  • Adds a rich flavor
  • More protein than regular flour


Cashew Butter:        

  • Excellent source of magnesium
  • Less fat-laden than some alternatives
  • Great source of protein
  • Rich in iron & selenium


Almond Milk:                       

  • Low-calorie and low-sugar
  • Dairy-free & vegan milk option
  • Plant-based calcium source
  • Rich in vitamin E & good fats



  • Powerful antioxidant agent
  • Supports whole body wellness
  • Promotes healthy inflammatory responses
  • Great for digestion & metabolism



  • Contains gingerol, a powerful medicinal substance
  • Can help treat nausea & upset stomach
  • Great for muscle aches & soreness
  • Supports holistic health


Maple Syrup:                        

  • Contains vitamin B5
  • Less calories than honey
  • Loaded with antioxidants
  • Contains riboflavin, zinc, magnesium, and potassium 


Guilt-Free Ginger Turmeric Cookies


  • 1 cup Almond Flour
  • ½ cup cashew butter
  • ¼ cup maple syrup
  • ¼ almond milk
  • 1 tbsp. tapioca starch
  • 1 tsp. vanilla extract
  • 1 tbsp. ground turmeric
  • 2 tsp. ground ginger
  • 1 egg

For the frosting:

  • 1 ½ cups coconut cream (we recommend full-fat)
  • ¼ cup tapioca starch



  • Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat
  • Mix together all ingredients in a large bowl until you get the typical cookie dough texture
  • Use a tablespoon to scoop balls of cookie dough and place them 2 inches apart on the baking sheet. Slightly flatten them with a spoon or your fingers
  • Bake for 15 minutes and let them cool for 10 minutes



  • Mix coconut cream with tapioca starch until you get a thick icing
  • Put in the refrigerator to cool
  • Once the cookies are cooled, spread icing over each cookie, sprinkle with a dash of ground turmeric and serve immediately.


Get comfortable, grab a glass of your favorite milk, and embrace this little treat 😀!





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