Description
Turmeric Dark Chocolate Chunk Cookies made with salted dark chocolate chunks, cashew butter, and almond flour. Bakes in 15 minutes!
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
Instructions
- 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 to gel for 5-10 minutes.
- Next, add in the cashew butter and maple syrup, and mix well to combine.
- Sift in the almond flour, turmeric powder, ground cinnamon, and baking powder and stir again to combine.
- Fold in the chopped chocolate and mix well.
- Using a cookie scoop or spoon, scoop dough into ~1.5 – 2 TBS balls onto the parchment paper. Flatten the balls slightly with your hands or to bottom of a glass. Top the cookies with additional chocolate chunks and Himalayan sea salt, if desired.
- Transfer the baking sheet to the oven and bake the cookies for 14-15 minutes, or until they’re golden brown underneath and slightly brown around the edges.
- Remove the cookies from the oven and allow them to cool slightly before eating. Cookies will appear soft and undercooked when removed from the oven and will firm up after cooling.
- Store leftover cookies in an airtight container in the refrigerator for 5-7 days.
Notes
Recipe adapted from Fit Mitten Kitchen and Salted Cashew Butter Chocolate Chunk Cookies
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free