Gluten Free Turmeric Sugar Cookies

Turmeric Cookie

These are not so primal.

Ok glad that’s out of the way. But for real these cookies are not paleo or primal but they are delicious and gluten free! I came across this recipe on this blog and thought the idea was crazy – turmeric in cookies? Now I don’t really cook with turmeric a ton but I’ve used it to make golden milk when I feel like I’m getting sick and when we happen to have milk on hand, which is rare.

Turmeric Cookie Bite

So I decided to try to make the above recipe but by swapping out a few things. I didn’t want to make it complicated by trying to substitute a paleo flour for the regular flour as it would be hard to replicate without making too many tweaks. So I kept it simple and used this Bob’s Red Mill 1:1 gluten free flour. Along with the flour change I used brown sugar instead of white sugar. Why? Because I wanted to. You can also use coconut palm sugar if you are concerned about the glycemic index and insulin response of brown sugar as coconut sugar has a lower GI and insulin response. At the end of the day though a carb is a carb and brown sugar and coconut sugar is still sugar. So take that as it is (not to mention brown sugar is a lot cheaper).

doTerra Turmeric Essential Oil

The turmeric in the cookies was added with ground turmeric to get the flavor and yellow color but to really enhance the flavor I used some doTerra turmeric essential oil drops. I don’t suggest you use just any turmeric essential oil in the recipe as doTerra is certified pure therapeutic grade essential oils. Other essential oils specifically say on the bottle to not consume internally, doTerra on the other hand can be taken internally. We are working to eliminate toxins in our home, so cooking with essential oils isn’t the main use. We are using them for so many things in our home as natural solutions to replace toxins. My wife sells CPTG doTerra oils here if you want to buy some for yourself.

The whole family loves these cookies so much that when I came home from work the next day there was only three left for me… so I ate them of course. I don’t always eat cookies or sweets but once in awhile it’s good to indulge and one or two cookies won’t throw you off your health goals.

Enjoy!

Gluten Free Turmeric Sugar Cookies
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Ingredients
  1. 1/2 pound (2 sticks) salted butter, at room temperature
  2. 1 2/3 cups (333 grams) dark brown sugar (or coconut sugar)
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 2 teaspoons ground turmeric
  6. 2 teaspoons baking powder
  7. 2 drops doTerra turmeric essential oil
  8. 2 1/3 cups (299 grams) Bob’s Red Mill 1:1 gluten free flour
Instructions
  1. Heat the oven to 375.

  2. Add the butter and brown sugar to a bowl and beat until mixed and light and fluffy.

  3. Add the eggs and vanilla. Mix together thoroughly until fluffy again.

  4. Add the ground turmeric, baking powder and the drops of doTerra turmeric essential oil and mix on low again until all is thoroughly combined.

  5. After everything is mixed well enough place the bowl in the fridge for at least 30 minutes.

  6. After the dough is chilled, roll the dough into balls and place onto cookie sheets with parchment paper or nonstick sheets (whichever you prefer). I fit about 6 balls on each sheet. Do not smash these down, they will fall naturally.

  7. Bake for 9 to 11 minutes until slightly brown around the edges and slightly cracking on top. If they look puffy that’s ok, they will fall when you take them out.

  8. Let them cool on the tray for a bit then transfer to a cooling rack.

  9. Enjoy!
That's So Primal https://www.thatssoprimal.com/

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies

When I’m at work the first meal I eat during the day is around 11:30 am and normally it’s a pretty huge salad with some side of meat like canned sardines or canned tuna. Then I’ll eat dinner with my family around 6:00 pm. So somewhere in between there I snack on jerky, macadamia nuts or my favorite – some sort of nut/coconut butter. I prefer coconut butter or my own macadamia coconut butter where I just enjoy it by the spoonful. Nut butters or coconut butter is a good high fat snack to eat and will fill you up quick. I do like almond butter but it’s not my favorite.

Simple Sesame Seed Butter Cookies

So one day I was at this new grocery store by my work and I saw some sesame seed butter. I bought it thinking I would switch up the kind of butter I would snack on in the afternoon. Well when I took my first spoonful of it, it tasted absolutely terrible by itself. I’ve used Tahini (sesame seed butter) before on a faux hummus recipe with eggplant, but never by itself. So I had to do something with this huge jar of sesame seed butter I was left with. So what better thing to make than cookies. I turned to my favorite cookie recipe and just took out the chocolate and added the sesame seed butter instead of the almond butter. I think they turned out great and my kids thought so as well.

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies
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Ingredients
  1. 1 cup sesame seed butter
  2. ¾ cup coconut sugar
  3. 1 egg
  4. 1 egg yolk
  5. 1½ teaspoons vanilla extract
  6. 1 teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 teaspoon sesame seeds
  9. additional sesame seeds for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl mix the sesame seed butter with the coconut sugar, vanilla extract, baking soda, salt and sesame seeds.
  3. In a separate bowl whisk the egg and egg yolk. After the eggs are whisked, mix them together with the other ingredients until thoroughly mixed together.
  4. Line a couple baking sheets with parchment paper and form about 6 balls of dough per baking sheet (12 total cookies). Smash down slightly with a fork. Then bake 6 at a time for about 10–12 minutes. When they’re done sprinkle some additional sesame seeds on top and let cool. Try not to eat them all in one sitting.
That's So Primal https://www.thatssoprimal.com/

Hazelnut Zucchini Brownies

Hazelnut Zucchini Brownie

I’ve been trying to stay on top of the zucchini in my garden, but as I pointed out in my post about tips for a backyard garden, It’s been pretty difficult! So I’ve been on the lookout for recipes experimenting with zucchini. After some googling and experimenting I came up with the perfect dessert that puts to good use all that zucchini from the garden: Hazelnut Zucchini Brownies!

Backyard Garden

We’ve been roasting and sautéing the zucchini with dinner as much as we can, but that gets a little boring after awhile. So I’ve been wanting to make some sort of zucchini brownie but all the recipes I’ve been seeing online call for almond butter. Unfortunately I just used the last of my almond butter on some protein cookies that I made last week. So then I looked up recipes for almond flour and zucchini brownies and I found this one – I was all ready to go then I realized I was out of almond flour! So – I happened to have a bunch of hazelnut flour on hand from making buns from this book and I said hey lets try to sub out the almond flour for hazelnut flour. Bob’s blog said you can sub it out 1:1. So that’s what I did and man these brownies turned out super fudgy and moist! So this recipe is a tweak of the one I linked above and it turned out great. It’s super easy to throw together and it makes good use of that zucchini coming out of your ears from your garden. Enjoy!

Zucchini
Our zucchini is growing like crazy right now!

Shred and chop, chop, chop
Shred and chop, chop, chop

Ingredients ready to go
Ingredients ready to go

Skillet before oven
Skillet before oven

Skillet after oven
Skillet after oven

Brownie plated
Brownie plated

Ready to eat
Ready to eat!

Hazelnut Zucchini Brownies
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Ingredients
  1. 1½ cups shredded zucchini
  2. 1 cup hazelnut flour/meal
  3. 5 oz dark chocolate, 85% or higher cocoa content
  4. ¼ cup coconut oil
  5. 2 eggs
  6. ¼ cup honey
  7. 2 teaspoons vanilla extract
  8. ¼ cup unsweetened cocoa powder
  9. 1½ teaspoons baking soda
  10. ¼ teaspoon salt
Instructions
  1. Preheat oven to 350.

  2. Melt the chocolate in a bowl in the microwave. My microwave has a setting for melting. If yours doesn’t, just do like 15 seconds over and over and keep checking on it until it melts. Once it’s melted add the coconut oil and honey to the bowl and throw it in the fridge while you put together the rest of the stuff.

  3. Shred the zucchini then chop it even finer and put it in a bowl.

  4. Then mix the rest of the ingredients all together in the bowl with the zucchini: the hazelnut flour, cocoa powder, eggs, vanilla extract, baking soda and salt. Then add the chocolate mixture after its cooled down a little bit.

  5. Once you got it all mixed well in a bowl dust a skillet or glass dish with hazelnut flour then pour the mixture into the skillet or dish. I’m partial to my skillet and I pretty much do everything in it so that’s why I went with my cast iron. Bake for 25–30 min and let cool for at least 5 minutes before you cut into it.

  6. Enjoy!

Adapted from Real Healthy Zucchini Brownies
That's So Primal https://www.thatssoprimal.com/