Vegan Turmeric Cookies
on Apr 07, 2020, Updated Sep 11, 2024
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These healthy vegan turmeric cookies are gluten-free, oil-free, naturally-sweetened and full of superfood ingredients like oats, flax, turmeric, coconut, carrot and walnuts.
About the Recipe
These cookies are hearty, satisfying, soft and comforting with all sorts of flavour from wholesome ingredients like walnuts, coconut, carrot, turmeric and peanut butter.
They’re a little crispy on the outside, chunky, soft and chewy on the inside and just sweet enough to be a delicious and satisfying treat.
This recipe is gluten-free, oil-free, dairy-free and refined sugar-free. For more healthy cookies, these Vegan Carrot Oatmeal Cookies, Vegan Chocolate Chip Quinoa Cookies and Vegan Sweet Potato Cookies are really yummy too.
Ingredients
- Rolled Oats: Rolled oats, old fashioned oats, large flake oats and quick oats are all suitable.
- Turmeric: Yes, these cookies call for ground turmeric! I use 2 tsp but you can experiment anywhere in between 1-2 tsp. You can also try turmeric in these No-Bake Turmeric Coconut Bars or use it to make Turmeric Golden Milk.
- Carrot: Use raw, finely grated carrot.
- Walnuts: Use raw chopped walnuts or walnut pieces.
- Maple Syrup: You can use maple syrup, brown rice syrup or if not vegan, raw honey.
- Peanut Butter: Use natural peanut butter not processed peanut butter, feel free to sub almond butter or sunflower seed butter.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by Step-Instructions
Step 1: A flax egg is made by mixing ground flaxseed with water to create a gel that helps to bind recipes. One flax egg is made by mixing 1 tablespoon of ground flax with 3 tbsp of warm water.
Mix it up and let sit for 5-10 minutes. The flax will absorb the water, creating a gel-like mixture much like an egg!
Step 2: This recipe calls for both oats and oat flour so before you mix the dry ingredients, use a heaping 1/2 cup of oats to make 1/2 cup of oat flour.
How do I make oat flour? Easy! Just pop rolled oats into a blender or food processor and process until they resembles a fine flour.
The dry ingredients include the oats, oat flour, baking powder, salt and turmeric. Mix them up so the baking powder is well distributed.
Step 3: The wet ingredients include the flax egg, peanut butter, maple syrup and vanilla. Mix it all up until you have a thick batter.
Step 4: Next, add the rest of the ingredients and mix into the final cookie batter. You should be able to shape it into balls using your hands.
Step 5: Roll the dough into balls, press them into cookies, bake and enjoy!
FAQs
They have a little hint of spice but it’s not overpowering.
These are best stored in a sealed container in the fridge for up to 1 week. They can also be frozen for a couple months. That being said, they’re totally fine at room temperature for a day or so if you need to take them to-go.
More Healthy Cookies
- Tahini Date Cookies
- Flourless Peanut Butter Oatmeal Cookies
- Chocolate Chip Quinoa Cookies
- 3-Ingredient Oatmeal Cookies (No Banana)
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Turmeric Cookies
Ingredients
- 2 tbsp ground flax + 6 tbsp water
- 1 cup rolled oats
- 1/2 cup oat flour, see notes
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 tsp ground turmeric
- 1/4 cup pure maple syrup
- 1/2 cup natural peanut butter
- 1 tsp pure vanilla extract
- 1 cup finely grated carrot
- 1/2 cup unsweetened shredded coconut
- 1/2 cup walnut pieces
Instructions
- Pre-heat the oven to 350 degrees. Line a baking pan with parchment paper or give it a lightly spritz of non-stick cooking spray.
- Mix the flax eggs in a small bowl and set aside for 5-10 minutes.
- Add the oats, oat flour, baking powder, salt and turmeric to a large mixing bowl and mix well to combine.
- Mix in the flax egg, maple syrup, natural peanut butter and pure vanilla extract until smooth.
- Fold in the carrots, walnuts and coconut until combined into a thick dough.
- Place 12 balls of dough on the baking pan and press each ball down into a cookie shape. Bake for 13-15 minutes until firm and golden brown.
Notes
Nutrition
Originally published on May 8, 2017.
Damn these are so good! I love a guilt-free cookie!
Thanks for another FAB recipe, Deryn!
Thanks so much, Jenna!
This sounds delicious and I will def make, but it’s very difficult to read when videos for something I’m not interested in keep blocking screen.
Hi Stephanie, you should be able to close the videos. There is an X in the upper right corner of them, just click that and they won’t display again. Sorry for the inconvenience!
Can the flax eggs be substituted with egg whites?
Probably, but I’m not familiar with baking with eggs so I can’t say how they’d turn out. Let me know if you try them.