Dip these crunchy, chocolate turmeric cookies into gorgeous spiced turmeric milk, for a warming superfood supper snack. Turmeric is a powerful cleansing spice, packed with antioxidants known as a brain boosting and immune boosting superfood. This supper snack is not only delicious but leaves you guilt free knowing that the Turmeric is working to better your health!
Equipment
- Bowl x 2
- Spatula
- Baking Tray
- Baking Sheet
- Teaspoon
- Saucepan
- Whisk
- Serving Glass
Ingredients
For the cookies
- 100g Gluten Free Oats
Chocolate drizzle
For the golden milk
- 2 Tsp Black Pepper
- 1 Cup Coconut Milk
Method
- FOR THE COOKIES:
- Blend 100g gluten free oats, in a bowl add the brown rice flour with 2 tsp turmeric powder. Stir with spatula.
- Add coconut oil to this dry mixture, with maple syrup. Stir and combine ingredients with spatula.
- Shape into flat cookie shapes on a baking tray covered in baking paper.
- Bake in oven at 150 degrees c for 20 minutes.
- FOR THE CHOCOLATE COOKIE DRIZZLE:
- Melt Cacao Butter then place into a bowl, mix in cacao powder.
- Remove cookies from the oven. Remove from tray but leave on baking paper. Drizzle the chocolate sauce over the top of the cookies using a teaspoon from above.
- FOR THE TURMERIC MILK:
- Melt 30g cacao butter and place in a bowl, add 2 tsp black pepper, stir in, keep stirring while adding the 75g turmeric powder so not to create lumps in the mixture. Keep mixing until this forms a paste.
- Heat up 1 cup of coconut milk on the hob in a small saucepan.
- Add a tsp of the turmeric paste to the warming milk with ½ tsp cinnamon and 1 tsp maple syrup.
- Whisk well, pour into serving glass. Dip a cookie in and enjoy both as an evening snack!
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