Turmeric Cookies

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 25 mins
  • Makes: 6 small or 3 large

Quick, easy and delicious vegan jackfruit sandwiches with cabbage slaw and sautéed kale. The smoky jackfruit is cooked in tamari, tahini, liquid smoke, pure maple syrup, and cracked pepper for a spicy-sweet flavorful meatless meal.

Ingredients

  • 1/2 teaspoon Frontier Co-op Pickling Spice, Organic 1 lb

  • 1/4 teaspoon Frontier Cracked Black Pepper 1.98 oz.

  • 1/8 teaspoon Frontier Table Grind Sea Salt 4.23 oz.

  • 1/2 cup unsalted butter, softened

  • 3/4 cup cane sugar

  • 1/4 cup maple syrup

  • 1 large egg

  • 1 2/3 cups cups all-purpose flour

  • 3/4 teaspoon cream of tartar

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

Directions

    1) Preheat oven to 350˚F and line two sheet trays with parchment paper.2.) In the bowl of a stand mixer, combine the butter and cane sugar. Beat on medium speed until the butter and sugar are combined. Measure in the maple syrup and egg, reduce the speed to low, and beat until incorporated. Stop the mixer and scrape down the sides as needed.3.) Measure in the flour, turmeric blend, cream of tartar, baking soda, salt, and vanilla extract. Continue to beat on low until the dough starts to combine. Then switch the mixer to medium-low and continue to process until the dough has come together and smoothed out.4.) Place the remaining sugar and turmeric blend in a small bowl.Scoop out dough, roughly 1 ½ ounces in size. Roll into a ball, dip the top half of the cookie and press down to form a disc. Place on the sheet tray and continue with remaining dough. Cookies will spread during baking so be sure to space them equally with about 2” of space between.5.) Bake for 12 to 14 minutes, rotating once during baking. Cookies should look set and starting to brown around the edges. Remove from oven and let cool for 10 minutes then transfer to a cooling rack. Once completely cool, transfer to an airtight container and store at room temperature for up to 3 days or store in the freezer for 3 months.

    • Use honey in place of pure maple syrup.

    • Use low-sodium soy sauce or liquid aminos in place of tamari

    • Serve on a gluten-free bun or sandwich bread or turn these into lettuce wraps for a low-carb version

    • Toast the bread if desired.

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