You definitely need these Chocolate Chunk Turmeric Cashew Butter Cookies in your life. They’re soft and melt-in-your-mouth amazing. Grain-free, gluten-free and paleo-friendly.
- Preheat oven to 350ºF an line a medium baking sheet with parchment paper; set aside. I don’t recommend using a silicone mat here or your turmeric cookies will stain it.
- In a large mixing bowl using hand mixer–or stand mixer with paddle attachment–mix cashew butter on medium high speed; add coconut sugar and continue mixing on high speed for 1 minute. Add in egg and vanilla and mix again on medium-high speed until combined.
- Sprinkle the coconut flour, turmeric, cinnamon, baking soda and salt evenly over dough. Mix on medium speed or use large spoon to fully combine. Dough should be thick and not too dry, kind of like soft traditional cookie dough. Fold in chocolate chunks.
- Using tablespoon, scoop dough into round shape, pressing in chocolate chunks as needed. Place on baking sheet and gently flatten with palm of hand. Evenly space cookies about two inches apart. Bake for 7-9 minutes. Careful not to over-bake or cookies will dry out. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Enjoy!
I prefer these cookies cold, which also helps them hold their shape a little bit better.
*recipe slightly updated March 2019. These cookies are now completely dairy-free friendly.
- Category: Dessert
- Method: Baking
- Cuisine: Indian Inspired
Keywords: cashew butter cookies, paleo cookies, golden milk cookies