I don’t have much to say in this post, as opposed to my last one where I described my decisions behind adopting a vegan lifestyle. That doesn’t make it a rant. It’s not a rant. It WASN’T a rant, okay? First, read the post. Then decide. I’m sharing my views, not forcing them on you. Sometimes, honest writing gives me anxiety. Well, more anxiety than everything else that gives me anxiety (like new people and situations I can’t control). What if my last post really was a rant? What if people stop reading my blog? Why can’t I do anything right? Why didn’t I even write a post correctly, when writing is something I do well? Now everybody thinks I’m a part of the cult vegans, the rude vegans, the ranting vegans. NO. This is just anxiety. This is honest writing. Free flowing, honest, words.
Moving on. Today’s recipe may be a little unusual, but I was sceptical too. Then as soon as I popped one of these chocolate chip turmeric cookies into my mouth I knew this recipe was worth keeping. And sharing, of course!
We’re talking dark chocolate chunks, warm and oozy. Hints of turmeric and cinnamon. A crunchy outside protecting a chewy interior that’s dotted with pepitas. They’re so good, they can even be enjoyed in bed – in fact, it makes them taste better. Just don’t get the gooey chocolate on the sheets like I did. Chocolate stains.
Sick of your regular cookie? It’s time to switch it up, and try these chocolate chip turmeric cookies.
Lots of love, a sticky-fingered baker with chocolate-stained sheets, Rosie.
- 100g sorghum flour
- 50g buckwheat flour
- 20g rolled oats
- 20g ground flaxseed
- 120g coconut sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 tablespoon chai tea powder (optional)
- 150ml soy milk
- 30ml melted coconut oil
- 50g pepitas
- 75g dark chocolate, chopped
- Preheat oven to 200 C, line two baking trays with baking paper.
- Whisk together the flours, oats, ground flax, sugar, turmeric, cinnamon, baking powder and chai powder, if using.
- Add the soy milk and coconut oil and stir until combined. The dough will be sticky.
- Next add the pepitas and chocolate chunks and stir well until distributed.
- Use two spoons or your fingers to roll about a tablespoon of dough into a ball and place on tray, squishing slightly.
- Bake for 15-20 minutes until the edges are golden, and tops just starting to firm up.
- Cool on tray. The cookies will harden as they cool.