Simple, wholesome, and naturally colored, these cute little gluten-free and vegan turmeric cookies are a a ton of fun to make.
1. Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
2. Process all cookie ingredients in a food processor until the mixture begins to form a ball***. Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛” thickness. Use a bird cookie cutter to cut out as many cookies as you can — carefully transfer those onto the prepared cookie sheet. Gather remaining dough scraps, form into a ball, and repeat the process of rolling out and cutting out more cookies until you run out of dough. Note: I got about 28 ~2″ cookies.
3. Bake in a pre-heated oven for 9 mins (keep an eye out that they don’t burn around the edges). Remove from oven and allow the cookies to cool a few minutes (they will seem on the soft side at first but will firm up a bit as they cool off). Enjoy!
*I recommend going with a dark or very dark maple syrup if possible for a deeper flavor. But if you can’t find that, then regular maple syrup will work fine too.
**Sorry for the awkward fraction. That’s basically a quarter tsp + an eighth tsp of turmeric.
***The texture of the dough can be different depending on the cashew butter used. For example sometimes you might get a batch that’s more “oily” other times one that’s more dry + brands vary, etc. The dough should be soft and pliable. But if the mixture feels too sticky at this point, add a bit more flour and process again to incorporate; if too dry, add a bit more maple syrup or cashew butter. I just add a tsp of flour at a time, for instance, until the consistency is just right (which usually takes just 2-3 tsp more flour).