Carrot Ginger Turmeric Snack (or Breakfast) Cookies
Ginger and turmeric bring a great spice to these cookies and using maple syrup or honey as the sweetener lends them to being a great snack for any time of day. They are especially great, through, on a cool fall morning when paired with a hot cup of tea.
Ingredients
1½ cups rolled oats
1½ cups whole wheat pastry flour or all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1½ teaspoons cinnamon
¼ teaspoon cloves
¾ cup maple syrup (or honey)
¾ cup butter, softened (or melted coconut oil)
1 tablespoon grated ginger
1 teaspoon grated turmeric
2 eggs
1¼ cup grated carrot (2 medium carrots)
½ cup grated or shredded unsweetened coconut
1 teaspoon vanilla extract
½ cup hickory nuts, chopped (or pecans or walnuts)
½ cup dried cranberries
1 cup chocolate chips (optional)
Optional: Turmeric-Ginger Glaze
2 tablespoons lemon or orange juice
½ teaspoon grated turmeric
1 teaspoon grated ginger
1½ cups confectioners’ sugar
Directions
In a mixing bowl, whisk together the rolled oats, flour, baking powder, salt, cinnamon and cloves.
In a separate bowl, blend together the maple syrup, butter, ginger and turmeric, beating for three minutes, until the butter is light and all ingredients are well incorporated. Add the eggs, one at a time. Mix in the carrot and coconut.
Add the oat mixture to the syrup mixture and stir until just combined. Then mix in the nuts, cranberries and chocolate chips.
Drop ¼-cup scoops of the dough onto a lined cookie sheet, leaving room for the cookies to spread. Press them to ¾-inch thickness, and place the pan in the fridge to chill for 30 minutes to 2 hours before baking.
Preheat the oven to 350 degrees F. Bake the cookies in the preheated oven until the cookies are set and browning, 15 to 18 minutes. Cool the cookies for 15 minutes on the pan, then transfer them to a flattened brown paper bag or cooling rack. Baked cookies freeze well for future snacking, if they last that long.
To make the glaze: Whisk the juice, turmeric, ginger and confectioners’ sugar together until well blended. Let rest, then whisk again to distribute the color. The glaze should be thick enough to drizzle well. Humidity and temperature can impact the consistency; add more confectioners’ sugar one tablespoon at a time if it’s too thin. Drizzle the glaze over the cookies once they are completely cooled. Let the glazed cookies rest at room temperature to set.
Suggestions
Makes 28-30 cookies.
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