These healthy golden ginger turmeric cookies that are flour free and easy to make. This cookie recipe is low sugar with the sweetness coming from bananas. Perfect with cashew vanilla frosting for a decadent dairy-free cookie.
These turmeric cookies are suitable for vegan, plant-based, refined sugar-free, wheat free, whole food 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 in these cookies, but you don’t really taste it with the other flavours. I don’t like turmeric on its own but it works great in these ginger cookies. This golden spice is said to have many health benefits that are currently being studied.
Turmeric contains high amounts of a compound called curcumin that has powerful anti-inflammatory and antioxidant properties. The fat from the cashew nuts helps the body to absorb the curcumin as it’s fat soluble.
Ginger Turmeric Vanilla Cookies Video Recipe
Remember to use gluten-free oats if you want these healthy cookies 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. A 600w bullet type blender is easily enough to make oat flour from whole oats.
These cookies 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 very pretty healthy turmeric cookies and full of vitamins and minerals.
I iced the bottom flat side of these turmeric cookies 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.
Coconut butter can be used to thicken the icing, this is made from whole coconut that is blended until creamy. It retains all of the fibre and can be used in place of coconut oil as a whole food alternative.
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.
For a higher protein chocolate cookie check out my quinoa chocolate cookies. It’s a similar recipe but whole quinoa is sprouted to make a plant protein healthy cookie.
Did you know that for many hundreds of years oats were just considered animal feed in most places apart from Scotland, Ireland, Germany and the Scandinavian countries. After Scottish settlers spread oats to other countries the health benefits were uncovered and became a popular human food across the earth since the 1980s.
Ginger Turmeric Cookies Frosted with Vanilla Cashews Recipe
- 3 Bananas
- 1½ cups / 200g ground Oats
- 2 tbsp ground Ginger
- 1 tbsp Turmeric
- pinch of Salt
- pinch of Black pepper
Cashew Vanilla Icing
- 3/4 cup / 115 g Cashew nuts
- 2 tbsp Sweetener such as Maple syrup
- 1 tsp Vanilla
- 2 tbsp Coconut oil or Coconut butter, 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. The oats should be ground into a reasonably fine flour, a small blender jug will do this in 30 seconds.
- 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 180C / 350F for 12-15 mins until they start to get a bit of colour. You will smell a banana caramely smell when they’re cooked.
- Take the healthy cookies out of the oven and leave to cool and firm up.
- 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 of turmeric or ground ginger.
- Keep in an airtight container in the fridge and enjoy within three days.