Turmeric Lemon Crinkle Cookies - one bowl goodness!

Adapted from: NYT

Serving: 10-12 cookies

Ingredients:

2 baking sheets, covered with unbleached parchment paper

3 tablespoons organic first cold pressed olive oil *

½ teaspoon organic turmeric powder

¾ cup organic sugar

Zest of 2 organic lemons

½ cup organic cream cheese

1 pasture-raised organic local egg

2 teaspoons organic vanilla extract

½ teaspoon pink Himalayan salt

¾ teaspoon pure baking soda *

2/3 cup gluten free flour *

1/3 cup almond flour *

½-2/3 organic powdered sugar *

Create:

In a medium mixing bowl, whisk together the olive oil & turmeric powder. Let sit for 10 minutes.

After 10 minutes, add sugar & lemon zest. Whisk together until combined.

Add cream cheese, egg & vanilla. Whisk for about 1 minute, until mixture is smooth & light.

Add salt & baking soda. Whisk to combine.

Fold flours into mixture. Batter should be more soft than sticky.

Chill batter in the fridge for about 15 minutes.

Preheat oven to 350F degrees.

Scoop cookies using a small cookie scoop; Roll each one in powdered sugar and set on cookie sheets.

Bake immediately for 12-15 minutes, until tops are crackly, cookies are a little firm to the touch, and bottoms are slightly browned.

Cookies can be stored in the fridge for 3 days. If you don’t eat them all right away!

*Notes:

My favorite brands for the * ingredients:

            Spectrum Organic Extra Virgin Mediterranean Olive Oil

            Bob’s Red Mill Baking Soda

            Wholesome Sweeteners Powdered Sugar

Flours: Bob’s Red Mill