These golden ginger turmeric cookies are quick and simple to make. They are low sugar with the sweetness coming from bananas. You can ice them with the cashew vanilla icing if you like but they are great without. Suitable for vegan, plant-based, refined sugar-free and general healthy diets. The cookies contain oats but you can use gluten-free oats if you’re following a gluten-free diet.
If you don’t like turmeric then think about halving the amount but you don’t really taste it with the other flavours. I don’t like turmeric on its own but it works great here. This golden spice is said to have many health benefits that are currently being studied.
Ginger Turmeric Vanilla Cookies Recipe
- Total time: 25m
- Yield: 16 cookies
- Calories: 65 cal
- 3 Bananas
- 1½ cups / 200g ground Oats
- 2 tbsp ground Ginger
- 1 tbsp Turmeric
- pinch of Salt
Cashew Vanilla Icing
- 3/4 cup / 115 g Cashew nuts
- 2 tbsp Sweetener such as Maple syrup
- 1 tsp Vanilla
- 2 tbsp Coconut oil, optional – sub with extra water
- a splash of Water for blending
- a sprinkle of Turmeric or Ginger to top with
- Mix all of the dry cookie ingredients together.
- Mash the bananas with a fork and then mix with the dry ingredients.
- Spoon onto a baking tray, try to make them the same size and a roughly round shape.
- Bake at 180 C / 350F for 12 / 15 mins until they start to get a bit of colour. You will smell a banana caramely smell when they are cooked.
- Blend all of the cashew vanilla icing ingredients together.
- Place in the freezer for 5 mins to firm up.
- Ice the cookies and then sprinkle with a pinch turmeric or ginger.
- Keep in an airtight container in the fridge and enjoy within three days.
Ginger Turmeric Vanilla Cookies Video Recipe
Remember to use gluten-free oats if you want these to be gluten-free. Use oats that are soft and powdery as they grind up well. In my experience all oats apart from the jumbo tough oats that keep their shape after being cooked grind into a good fine powder suitable for this recipe.
I use a small jug blender to grind up the oats, but you can just use instant oats instead.
These didn’t quite turn out how I expected as I planned to sandwich two cookies together with the cashew cream but this didn’t work. The end result was still good but to make oreo type cookies you would need to make much smaller cookies. I kind of like that they have that orange golden colour where they would blend in perfectly on a platter of deep fried junk food. Of course, these are pretty healthy and full of vitamins and minerals.
I iced the bottom flat side as it kept more of the golden colour after being baked but frosting either side will still work great. Just cool your icing enough in the freezer first so that it isn’t too runny. If you are following an oil-free diet then leave out the coconut oil and be very sparing with the water as your icing will be runnier.