One Bowl Healthy Golden Milk Cookies (vegan, gluten-free, paleo)
I hope everyone had a great Thanksgiving with their friends and family this past week. It’s finally December and we have our tree up! It feels so cozy in my house and I just want to sit on the couch and look at the tree all day long. I’m excited to share with you guys these one bowl healthy golden milk cookies that are vegan, gluten-free, and paleo friendly. Cookies are usually the big hit in December so I wanted to share a cookie recipe that is not only delicious, but also so good for you! I know turmeric is all the hype right now, but it really does have some great health benefits like anti-inflammatory properties and how it is a very strong antioxidant thanks to the main compound in turmeric called curcumin. There is a little bit of black pepper in these cookies to help your body better absorb turmeric because it is hard for your body to fully absorb it on it’s own. Don’t worry, you don’t taste the black pepper at all! These cookies are filled with healthy fats, fiber, and protein too. It has the perfect amount of sweetness from the ripe banana and a touch of maple syrup. It’s a good healthy cookie to eat as dessert, for breakfast, or as a snack. I even like to eat one after the gym to fuel my body post workout. I love to eat them straight out of the freezer too!
One Bowl Healthy Golden Milk Cookies (vegan, gluten-free, paleo)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 very ripe banana
- 1.5-2 tbsp pure maple syrup
- 2 tbsp avocado oil or coconut oil, melted
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground turmeric
- 1 1/2 tsp cinnamon
- 1/8 tsp fresh cracked pepper (a couple twists)
- 1/4 cup shredded unsweetened coconut
- 1/3 cup mini non-dairy chocolate chips (leave out if paleo)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.
- In a large bowl, make the flax egg by combining the ground flaxseed with the water. Mix and set aside for 5 minutes to thicken. Then mash the ripe banana with a fork into the flax egg. Mash until smooth. Add the maple syrup and oil. Stir with a spatula until combined.
- Add the almond flour, coconut flour, baking soda, salt, turmeric, cinnamon, and pepper (alternatively, you can also sift the dry ingredients into the bowl). Stir until well combined and there are no lumps of flour left. Add the shredded coconut and chocolate chips. Mix until well combined.
- Take a cookie scoop (mine was 1.5 tablespoon size) and make 12 mounds/cookies onto the pan. Lightly flatten with your fingers because they don’t spread much when baking. Bake for 12-14 minutes. Let it cool on the pan for 20 minutes and they will firm up. Enjoy! Store cooled cookies in an airtight container in the fridge or freezer.
