Food & recipes

Ginger and Turmeric Cookies

Step away from the biscuit aisle and bake these super-spice cookies instead

These spiced cookies are made of chickpeas, making them a great snack on-the-go or for when you get that sweet craving. You can try adding extra ginger and reducing the honey if you want something a little more spicy, or go the other way if you are swaying towards sweet.

You’ll need:

50g oats
1 tin of chickpeas
30g of fresh ginger or 1 teaspoon of ground ginger
3 teaspoons honey
1 teaspoon turmeric
20ml almond milk
100g of sultanas
Pinch of salt
30g protein powder (optional)

Preheat the oven to 180°C.

Drain the chickpeas, then place them in a food processor for about 30 seconds. Then add the oats, protein powder (optional), turmeric, honey, a pinch of salt and 60g of the sultanas. If you are using fresh ginger, remove the skin and grate, before adding this too.

Blend until smooth then transfer to a mixing bowl. Stir in the last of the sultanas, then make 12 small balls with the dough. Flatten into cookies between the palms. Place the cookies on a baking tray lined with greaseproof paper.

Bake for about 7 minutes, then turn over and repeat on the other side. Serve with nut butter, or on their own for a delicious snack.

Recipe extracted from Mind Body Bowl by Annie Clark (£16.99, Harper Collins)

Article by

Lauren Godfrey

Content Writer

Article by

Lauren Godfrey

Content Writer