Holy moly, these things are golden…literally! The other day, hubby and I were craving a sweet treat, but didn’t feel like gorging ourselves on junk, so I decided to whip up a batch of my healthy ginger turmeric cookies with a cinnamon nutmeg cashew icing. They did not disappoint!
These cookies are super delicious, and they are truly good for you! Gluten free, dairy free, no refined sugars, sweetened with banana,. . . this list goes on and on! The real superstar in these cookies is the spices! Turmeric, ground ginger, cinnamon, and nutmeg are all known for their anti-inflammatory properties and multiple health benefits!
Yay for healthy cookies that taste amazing! At any rate, these are absolutely delicious, and seriously so so good for you!
GINGER TURMERIC COOKIES WITH CINNAMON NUTMEG CASHEW ICING
Ingredients (makes 15 cookies):
- 1 3/4 cups gluten free rolled oats
- 2 tsp. ginger
- 2 tsp. turmeric
- 1/8 tsp. sea salt
- 3 bananas
For the icing:
- 3/4 cups cashews
- 1 tsp. vanilla
- 1 Tbsp. coconut oil
- 1 tsp. cinnamon, plus some for sprinkling
- 1/4 tsp. nutmeg
- 2 Tbsp. raw honey (can also use maple syrup)
- 1-3 Tbsp. almond milk (can also use water)
Directions:
1.) Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
2.) Place the oats, ginger, turmeric, and sea salt in the bed of a food processor. Process on high until the mixture has a flour-like consistency.
3.) In a medium mixing bowl, mash the bananas with a fork, then add the flour-like mixture to the mashed bananas, and stir to combine and create your cookie batter.
4.) Use a spoon to drop the cookie dough onto the prepared baking sheet in 15 equal parts. Use your fingers to shape the cookies into circles or any other shape you would like. Bake in the oven for 15 minutes at 350 degrees until they begin to brown slightly.
5.) While the cookies are baking, prepare your icing. Place the cashews in the bed of a food processor, and process on high until they are as finely ground as possible. Add in the honey, cinnamon, nutmeg, coconut oil, vanilla, and one tablespoon of almond milk. Process on high until it begins to get a runnier consistency. Add almond milk a little at a time as needed to reach desired consistency (like a thick icing).
6.) When the cookies are done baking, allow them to cool for a minimum of 10 minutes. Transfer them to a plate, and use a small spoon to drop some icing on each cookie, and let it slowly spread to cover the top of the cookie. Sprinkle the cookies with a tiny bit of cinnamon.
You’re good to go! Dig in!
YUM! Enjoy! 🙂
Loving and Laughing 