Ginger and Turmeric Cookies

These spiced cookies are made of chickpeas, making them a great snack on the go or for when you get that sweet craving. You can try adding extra ginger and reducing the honey if you want something a little more spicy, or go the other way if you are swaying towards sweet.

Ingredients (makes 12 small cookies)

50g oats

1 tin of chickpeas

30g of fresh ginger or 1 teaspoon of ground ginger

3 teaspoons honey

1 teaspoon turmeric

20ml almond milk

100g of sultanas

pinch of salt

(optional: 30g protein powder)

Preheat the oven to 180c.

Drain the chickpeas, then place them in a food processor for about 30 seconds.

Then add the oats, (protein powder), turmeric, honey, a pinch of salt and 60g of the sultanas. If you are using fresh ginger, remove the skin and grate, before adding this too. blend until smooth then transfer to a mixing bowl.

Stir in the last of the sultanas, then make 12 small balls with the dough. Flatten into cookies between the palms. Place the cookies on a baking tray lined with greaseproof paper.

Bake for about 7 minutes, then turn over and repeat on the other side.

Serve with nut butter, or on their own for a delicious snack.


Annie Clarke