Turmeric and Ginger Spiced Golden Cookies

IMG_1950Cookies at Christmas are a no brainer, they make the perfect addition to a cup of cocoa or (plant) milk, and are especially enjoyable when they are packed full of goodness like these Turmeric spiced fruity cookies.

I served these for my family for brunch with some spiced cherry compote and they were over the moon; very quickly six cookies proved to not be enough for four hungry people! These cookies truly make an amazing addition to your morning or afternoon cuppa and heated up with a dash of coconut yogurt, maple and fruit can be enjoyed for breakfast.


The earthy richness of turmeric pairs beautifully with the heat from fresh ginger and bursting dried berries, all of which remind me of multiple Christmas treats and dishes I used to make as a child with my mum. These festive spices are nostalgic for many people, and comforting on colder days when a hug from the inside is just as important as on the outside. These warming flavours bring calm and balance, as well as vital antioxidants to boost your immunity, they really are super cookies.


I love to make these for my weekly meal prep, as they keep in an airtight container for 2 days, freeze for up to 3 weeks, and are incredibly simple to make, you’ll only need one bowl and 20 minutes of your day!


1 1/2 cups oats

3/4 cup ground almonds

1 cup buckwheat flour

1/2 cup dried fruit (I used mixed berries)

2 tablespoons chia seeds

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon sea salt

1/2 cup melted coconut oil

1/2 cup agave nectar

1/2 cup plant-based milk

2 heaped tablespoons almond butter

Zest of 1 orange

Thumb size piece of fresh ginger (grated)


Preheat the oven to 180℃.

Place all of the dry ingredients into a large mixing bowl and combine (at this point you can add more flavours like chocolate chips or nuts and seeds) then stir in the oil, agave, milk, almond butter, orange and fresh ginger. The dough should resemble a wet cookie dough, place in the fridge for 20 minutes to chill.

Next, line a flat baking tray with baking paper, spoon out 6 even balls of the dough, and with wet hands, gently flatten and shape them into cookies, then sprinkle over some seeds (I used flaxseed) and place in the centre of the oven to bake for 11 minutes.

Allow the cookies to cool before enjoying with some homemade fruit compote, yogurt or on their own with a cuppa!


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