Lime-ginger-turmeric vegan cookie dough bites for sick boyfriend aka best no-guilt cookies ever

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.



  • 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


  • 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


  • 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: