Turmeric & Pumpkin Oatmeal Cookies
Despite us moving out of Fall weather and directly into the Winter (shudder), I still feel like pumpkins have a place in our recipe hearts.
Pumpkins and squash in general, are amazing sources of fibre, beta carotene and even potassium making them an ideal addition to the diet. Fibre is needed to promote healthy bowels, beta carotene is great for the skin and eye health and potassium can work wonders in regulating blood pressure. Plus, they are in season here in Toronto making it very easy to source local ones from a Farmer's Market or the grocery store. The addition of turmeric brings a potent kick of anti-inflammatory action. Curcumin, the active compound in turmeric, has been extensively studied for it's ability to reduce inflammation in the body. From arthritis to Alzheimer's disease this medicinal herb is proving to be an effective remedy and treatment for a myriad of illnesses and conditions. I personally find that using turmeric daily assists in reducing my monthly migraines!
BUT..... ON TO THE COOKIES (because that's what you really want to know about)
So, I wanted pumpkin spice muffins originally, but then decided that the batter consistency lent itself well to cookies and I am so glad I went in this direction! The texture is soft and chewy like a muffin but has crisp edges like a cookie. Win, win and if you drink with a warm coffee or tea, win again.
TURMERIC & PUMPKIN OATMEAL COOKIES RECIPE (makes 12-18 depending on preference)
Prep Time: 10 minutes Cook Time: 20 minutes
1 3/4 cups gluten free all purpose flour mix
1/2 cup rolled oats (gluten free)
about 1 1/2 cups pumpkin meat OR 1 can of pumpkin puree
1 cup grass fed butter (at room temperature)
1/2 cup coconut oil (at room temperature)
1 cup raw cane sugar
1 cup coconut sugar
1/2 tsp sea salt
1-2 tsps vanilla extract
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp nutmeg
1 tsp ground turmeric
Preheat oven to 350F. Get a baking sheet ready. I use parchment paper for easy clean up and to prevent the bottoms from burning and sticking to the pan
Mix all dry ingredients together including spices, in a large bowl
In a separate bowl mix together all wet ingredients including the butter and oil
Now mix the wet and dry ingredients together using a hand mixer until combined
Let the dough chill in the fridge for about 15-20 minutes
After the dough has chilled, scoop out your desired size balls of dough (i went a little large, about 2 spoonfuls and it made a perfect size slightly bigger than average cookie--they don't spread out too much)
Bake for 15-20 minutes or until golden brown with a crisp edge.
These cookies freeze really well. Because of the butter and oil they don't get crazy hard making them a cinch to make ahead and pull out to eat as needed. Extra bonus: They actually taste pretty amazing when they are slightly cold. Who knew??!