Tahini Turmeric Cookies

If you are as into food blogs as I am then I’m sure you’ve noticed that turmeric and tahini have become trendy buzzwords. I have enjoyed experimenting with both in recipes and especially grabbing a jar of tahini for the first time in a while! While turmeric and tahini are fun and delicious foods, they also have numerous health benefits!

I have to make a small disclaimer though, I have tried many turmeric lattes and not really enjoyed them 😮 . I don’t know if I just haven’t found the right recipe yet or if I just don’t like turmeric lattes! However, I love turmeric in curries and I love it even more in these cookies! So if you haven’t been entirely convinced in using turmeric yet then I urge you to try these out!

Now on to the health benefits!

Turmeric contains curcumin. Curcumin has powerful anti-inflammatory effects and is a very strong antioxidant. This can aid in digestion, reduce the risk of cancer, and relieve pain. However, the content is not that high in turmeric and it is poorly absorbed in the blood stream. Black pepper contains piperin which helps with absorbing curcumin. Therefore, it is added in the cookies! I promise you will barely if ever be able to taste the black pepper.

Tahini is a source of many vitamin and minerals. It is high in iron which can prevent anemia. It is incredibly high in calcium. It’s also a good source of methionine, which aids in liver detoxification. It has 20% complete proteins, making it a higher protein source than most nuts! This helps maintain healthy skin and muscle tone. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.

These cookies are gluten free, vegan, and free of refined sugars so you can enjoy them with all their health benefits and no guilt!

Turmeric Tahini Cookies

Makes around 20

Ingredients
3/4 cup tahini
1 tbsp coconut oil, softened
1/4 cup coconut sugar
1 egg or flax seed egg (mix 1 tbso ground flax seeds with 3 tbsp of water and sit for a few minutes)
1 tsp vanilla
2 tbsp maple syrup
2 tbsp coconut flour
pinch of black pepper
1-2 tsp turmeric
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips

Directions
1. Preheat oven to 350F. Line a baking sheet with parchment paper, this is important so that your baking sheet doesn’t stain!
2. In a large bowl, cream together tahini, coconut oil, and coconut sugar until well combined. Add in egg or flax egg, maple syrup, and vanilla and mix again until combined.
3. Add in coconut flour, black pepper, turmeric, cinnamon, baking soda, and salt over the dough and blend in with a spatula. The dough will be thick and oily.
4. Fold in chocolate chips
5. Scoop out tablespoons of the dough and round into a ball shape. Then place on to your prepared baking sheet a couple inches a part from each other, Gently flatten the balls with your hands.
6. Bake for 6 to 8 minutes until cookies are set and lightly golden on the edges. Allow to cool