There's nothing better than tucking into the spirit of Christmas with these delicious, healthy turmeric spice cookies.
They taste great and are nutritionally good for you so you won't feel you're missing out!
This recipe uses the best natural and healthy substitute for refined sugar with a low glycemic index of 35 PLUS the most powerful triple strength Turmeric with Ginger blend!
This unique Turmeric SuperBlends with Ginger contains triple strength high grade Turmeric, Ginger and Black pepper which are packed with key nutrients, polyphenols and antioxidants your body needs especially during these winter months. It also contains our Palmyra Blossom Nectar (sustainable plant based sugar )loaded with essential B-vitamins to support your immune system and more!
Remember, swapping regular sugar for our Palmyra Blossom Nectar means you won't spike your insulin levels in the same way as refined sugar does, so you can enjoy your sweet treat after all!
These delicious Christmas cookies contain the perfect balance between sugar and spice and they make the cutest little gifts!
Icing is optional.
Enjoy!
Our recipes prioritise the use of clean and pure ingredients. Use organic where possible.
INGREDIENTS
Makes: 20-35 cookies depending on cookie cutter size
Prep time: 20 minutes
Cook time: 12 minutes
Cookies
- 80g grass fed organic butter
- 125g SugaVida Palmyra Blossom Nectar
- 2 tbsp of SugaVida Triple Strength Turmeric with Ginger
- 100ml boiled filtered water
- 250g spelt flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- Large pinch of ground nutmeg
- Pinch of sea salt
METHOD
- Preheat oven to 175°C (fan assisted).
- Line a baking tray with parchment paper.
-
Make the cookie dough, by gently melting the butter then add this into a mixing bowl with our SugaVida Blossom Nectar (plant-based sugar). Use a wooden spoon to mix these together to fully combine or an electric mixer with a paddle.
-
Make the Turmeric Mix: add 2 tbsp of SugaVida Triple Strength Turmeric with Ginger to the boiled filtered water and mix well then pour into the melted butter mix and combine.
-
Sift the dry ingredients (flour, spices, salt) then add these into the mixing bowl. Fold the wet and dry ingredients together, then use your hands to combine everything together to form a smooth dough. If using an electric mixer, switch to a dough hook when adding the dry ingredients to the wet ingredients as this will help form the dough. You may still need to use your hands to form it.
-
Wrap the dough in parchment paper and chill in the fridge for around 10 minutes.
-
Roll out the dough on a lightly floured surface and cut out your Christmas shapes. They need to be around 1/2 inch thick for softer cookies or 1/4 inch for thinner crispier cookies.
-
Place these onto your baking tray and bake for 10-12 minutes until golden.
-
Remove from oven and leave them to cool for a few minutes then transfer to a wire cooling rack so that they crisp up, before decorating them with some frosting or festive sprinkles of your choice.
- Store in an airtight container for up to 4 days, or freeze without the decorations until you need them.
