Name: Turmeric Dark Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water); 1 cup oil-free creamy cashew butter; generous 1/3 cup maple syrup; 1 1/4 cup almond flour; 2 tsp turmeric powder; ½ tsp ground cinnamon; 1/2 tsp baking powder; 2 Hu Kitchen Salty Dark Chocolate bars (~1 cup), chopped; Himalayan sea salt flakes, optional, for topping

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Turmeric Dark Chocolate Chunk Cookies made with salted dark chocolate chunks, cashew butter, and almond flour. Bakes in 15 minutes!

This past weekend M and I woke up at 4 AM to drive to Shenandoah with two of our friends to hike Old Rag.

Arriving in the parking lot a little after sunrise reminded me of why I’m a morning person.

We beat the crowd and had the trail primarily to ourselves, and the weather temps were still in the lows and not the highs.

But the high of the hike was when, at the summit, Nate got down on one knee and asked Anna to marry him.

I’ve never witnessed a proposal in person, especially not one involving two of my favorite people.

These two amazing humans who so clearly bring out the best in each other.

When she said yes the onlookers from rocks above us cheered and clapped and M snapped photos on his camera.

On the descent I couldn’t stop smiling and in that moment I believed the universe really does bring people together for a reason.

Like, you, dear friend, are here to make Turmeric Dark Chocolate Chunk Cookies.

These grain-free, gluten-free, and plant-based cookies are made in just 1-bowl in 15 minutes!

Add Turmeric to Cookies

Are you a turmeric fan?

I love adding it to my tofu scrambles, oatmeal, and dressings.

But have you ever tried adding it your dessert?

I was inspired by Fit Mitten Kitchen‘s recipe for turmeric cookies a few years back and have since then wanted to make my own version.

The hint of turmeric in these cookies gives them a bit of a spicy bite which pairs perfectly with sweet chocolate.

The turmeric isn’t overpowering, so don’t worry, the cookies won’t taste like mustard!

If you’re still sus, try halving the turmeric addition to 1 tsp (1/2 of what I used) for a glowing introduction.

What You Need to Make Turmeric Dark Chocolate Chunk Cookies

Here’s what you need to make Turmeric Dark Chocolate Chunk Cookies:

ground flaxseed meal
creamy cashew butter
maple syrup
almond flour
turmeric powder
ground cinnamon
baking powder
Hu Kitchen Salty Dark Chocolate bar

That’s it!

How to Make Turmeric Dark Chocolate Chunk Cookies

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium size bowl, whisk together your flax egg and allow it to gel for 5-10 minutes.

Next, add in the cashew butter and maple syrup and mix everything well to combine.

I recommend using a creamy freshly opened jar of cashew butter for this recipe to ensure that the batter mixes well!

Next, sift in the dry ingredients.

Add in the almond flour, turmeric powder, ground cinnamon, and baking powder and stir everything again to combine.

The batter should be thick and sticky.

Don’t worry if the batter isn’t obviously turmeric yellow yet– the color will come out post-baking!

My Favorite Chocolate

Fold in the chopped chocolate and mix everything again to distribute the chocolate evenly.

I used several Hu Kitchen Salty Dark Chocolate bars to create these cookies!

These vegan dark chocolate bars with a hint of sea salt are seriously addicting.

I love that they’re also made without any oils, refined sugars, emulsifiers, or soy!

Chop the bars however you fancy.

You can break them up haphazardly with your hands or do a more precise chopping with a cutting board and knife.

I used TWO bars to achieve enough crushed chocolate for my cookies!

Once the chocolate is evenly dispersed, use a cookie scoop to spoon the dough into ~1.5 – 2 TBS balls onto the parchment paper.

Press down on them with your hands or the bottom of a glass to slightly flatten the balls into round discs.

Top the cookies with additional chocolate chunks and Himalayan sea salt if you want to.

Gently press any additional chopped chocolate into the top of the cookies to make sure it sticks!

Transfer the baking sheet to the oven and bake the cookies for about 15 minutes.

The cookies are done when they’re golden underneath and slightly brown around the edges.

Remove the cookies from the oven and allow them to cool slightly before eating them.

NOTE: The cookies will appear soft and undercooked when you first remove them from the oven!

The cookies will harden after they sit out for 15-30 minutes.

How to Serve Turmeric Dark Chocolate Chunk Cookies

Enjoy these Turmeric Dark Chocolate Chunk Cookies as a uniquely delicious dessert.

Because they’re gluten-free, grain-free, vegan, oil-free, and refined-sugar-free, they’re awesome to share with everyone!

The additional of turmeric makes these cookies both beautiful *and* anti-inflammatory!

I love to serve mine as a dessert or sweet snack with a tall glass of nut milk.

If you don’t have cashew butter on hand, any nut or seed butter will work in its place.

The cookies will keep in airtight container in the refrigerator for one week and can can be frozen for long term storage.

More Vegan Chocolate Chunk Cookies

I Want to Hear From You

If you make these Turmeric Dark Chocolate Chunk Cookies, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren