Chocolate, Lemon & Turmeric Cookies


For the cookies

For the chocolate

30g (heaped 1/4 cup)



Firstly, preheat the oven to 150°C (Gas Mark 2, 300°F) and line a baking tray with baking paper.


Next, pulse the gluten-free oats in a food processor until they reach a flour-like consistency.


Then, tip the oat flour into a bowl along with the turmeric and rice flour and mix thoroughly. Add the remaining cookie ingredients to the bowl and stir with a spatula until a soft dough is formed.


Using your hands, break up the dough texture mixture and roll into small balls.


Place onto the lined baking tray and press down slightly with your palm or the spatula to form a small cookie shape. Bake cookies for 20 minutes.


Once cooked, leave them to cool on the tray for 10 minutes before moving them onto a cooling rack and leave to completely cool.


To make the chocolate coating: melt the cacao butter in a bain-marie. (Bowl over a pan of simmering water).


Remove the bowl from the heat before stirring in the cacao powder and maple syrup.


Leave the chocolate to thicken for a few minutes, so it's easier to coat the cookies.


Next, cover a plate with cling film (this stops the chocolate sticking) then dip the bottom of the cookies in the chocolate before placing them on a plate.


Drizzle the remaining chocolate over the cookies and put in fridge to allow chocolate to fully set. Share and enjoy!


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