Gluten-free organic turmeric and ginger cookies

Two white plates with tasty turmeric and ginger cookies, all gluten-free.

Gluten-free organic turmeric and ginger cookies

This fast-to-prepare recipe for gluten-free turmeric and ginger cookies produces a delicious dessert for any age. These make the best snack to make for work.

Course Appetizer, Dessert, Snack

Cuisine Mediterranean

Prep Time 10

Cook Time 13

Total Time 23

Servings *

Calories 531kcal

Author Ramona Sebastian

Ingredients

320 g flour mix (gluten-free) **
2 eggs
120 ml oil ***
½ teaspoon turmeric powder
1 tablespoon cinnamon powder
1 tablespoon ginger (freshly grated)
¾ teaspoon baking powder
¾ teaspoon soda bicarbonate
1 tablespoon lemon juice (or cider vinegar)
1 pinch sea salt (or pink Himalayan salt)
100 g cane sugar (unrefined)
100 g Muscavado sugar
4-5 tablespoon icing sugar (for topping)

Metric - US Imperial

Instructions

Pre-heat the oven to 180 C/ 350F and line a tray with parchment paper.
In a bowl place the flour, make a small well in the middle, add the baking powder, soda bicarbonate and pour the lemon or the cider vinegar over mix slightly just to get the reaction and to dissolve the powders in the acid. My kids love the volcano reaction.
Add the cinnamon, the freshly grated ginger, turmeric powder, salt, both sugars, the two eggs and begin to mix. Pour in the oil and give it a good old mix and when is ready set aside just for a few minutes until you finalize everything. It will be a pretty firm cookie dough so don't be afraid. It's how it should be.
In a regular size bowl sieve the icing sugar gently.
With the help of a spoon just pick up a spoonful of dough place it on your palm and make a nice ball. Then flatten it slightly and dip one side into that icing sugar making sure you are coating one side pretty generously.
Place all as you make onto the tray leaving some space in between as they will clamp up a little but not too much so I would say leave a space of about 2 cm maximum.
Once you have finished doing all of them and filled up the tray place in the oven and bake for about 12-15 minutes at 180 C/350F.

Notes

* This recipe makes around 24 gingersnaps but very much depends on the size you choose to make as you can make them small or larger. ** I have mixed a range of flours all gluten-free and all organic and those are: buckwheat approx 50%, rice flour 30%, corn and potato starch 20%. A fresh batch of ginger and turmeric flavored cookies.

A fresh batch of ginger and turmeric flavored cookies.

*** Because those cookies are nice and healthy, we keep the healthy ingredients all the way so, keeping that in mind try and use a really good and healthy oil. I'll leave this to you to decide. Just don't use any cold pressed oil though.

Nutrition