An original production! A decadent soft cookie: rich and buttery yet vegan, bursting with the bright flavors of turmeric, lime and fresh ginger – Tasty and good for you.

Hello Nutritious, meet Tasty.

Ingredients:

Powders:

• About 3/4c whole wheat flour (from 1/2c red winter wheat, freshly ground)
• 1/4c coconut flour
• About 1/2c oats flour (from 1/4c oat groats)
• 1/4c almond meal
• 2 TBSP coconut sugar
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 tsp turmeric powder

Liquids:

• 1/3c coconut oil, melted
• 1/2c apple sauce (1x127g commercial container)
• the juice of 2 limes (about 1TBSP)
• 3 TBSP coconut or almond milk
• 1 TBSP flax seeds, ground
• a big chunk of fresh ginger(grated on the large side of a grater)
• the zest of both limes (grated on the small side of the grater)
• some milk to adjust the batter at the end so it is just pourable – about 1/4c

Instructions:

• pre-heat oven at 350F
• mix the ground flax and milk and leave aside
• blend powders
• add liquids to the powders, plus thickened flax
• adjust consistency to just pourable with about 1/4c almond milk
• refrigerate for a minimum of 30 min in order to have cute ball shaped cookies
• drop by TBSP on a cookie sheet, I use a #3 ice-cream scoop
• bake for 15 minutes so they remain soft aka

If you drop the batter without refrigerating, they will flatten like this: