If you like oatmeal cookies, there is a way to make them not just sweet and spicy, but anti-inflammatory, too. Oatmeal, Carrot, Turmeric Cookies are juicy, chewy, tasty, low in sugar and high in fiber. The turmeric, which is proven to be an anti-inflammatory spice, can hardly be tasted. The kids love these cookies, too.
The recipe is using my special No Sugar Brown Sugar. You can also use regular brown sugar, if desired.
Oatmeal, Carrot, Turmeric Cookies Recipe
By October 21, 2017Published:
If you like oatmeal cookies, there is a way to make them not just sweet and spicy, but anti-inflammatory, too. Oatmeal, Carrot, …
- 3/4 cup Gluten free flour or Spelt or whole wheat flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt
- 1 1/2 cups (Gluten-free) rolled oats
- 3/4 cup No-sugar Brown sugar see recipe link above)
- 1 teaspoon Ground turmeric
- 3/4 cup Coconut oil or butter (not vegan) softened
- 1/2 teaspoon Vanilla extract
- 1 1/2 tablespoons Flax seed ground
- 1/2 cup Fresh water
- 3 large Carrots grated
- Preheat the oven to 375 degrees F.
- In a large bowl, sift together the flour, the baking soda and the salt. Add the oats, the sugar, the turmeric.
- Combine all other ingredients in a separate bowl.
- Add the wet ingredients to the dry ones, mix well.
- Drop by rounded spoonfuls onto the prepared cookie sheets. Bake 10 - 12 minutes. When done, edges should be light brown.