Happy Monday guys! AND Happy National Peanut Butter Cookie Day!
Yes that’s right, today is Peanut Butter Cookie Day. So in celebration I came up with this recipe for a peanut butter chocolate chip turmeric cookie skillet, or in other words, peanut butter chocolate cookies.
I’m really happy with the way this turned out. It tastes like a combination of chocolate cake, cookies, and a little added bite from the turmeric (but you can barely tell it’s there!).
So why turmeric? Well, there are a number of reasons. Here's a quick summary.
Firstly, it dramatically improves the antioxidant capacity of the body. This happens in two ways: first, turmeric is a strong antioxidant that helps your body fight off free-radicals (damaging components in the body that come about from some food and chemicals that we eat and are exposed to). And second, it also boosts the body's capacity to internally produce its own antioxidants.
Next, turmeric has been linked to several improvements in the body which actually lower the risk of heart disease. Turmeric has also been found to help prevent cancer. And some studies show that in the future it could actually be used to treat cancer. Turmeric also assists in treating an array of diseases like Alzheimer’s and arthritis.
Moreover, it’s anti-inflammatory and assists with digestion and gut health. And turmeric helps fight against aging and diseases related to aging.
So overall turmeric is a great superfood and it’s got an interesting flavour that can be added to so many recipes. So I thought, why not peanut butter chocolate cookies?! (In case you haven’t noticed, I’m a lover of everything chocolate… and peanut butter.)
Here’s how I did it:
Ingredients
1 egg
1 tbsp milk (or milk alternative, such as almond milk, coconut milk, etc.)
1/3 cup peanut butter
3 tbsp maple syrup
2 tbsp coconut oil, melted (I used Bulletproof XCT coconut oil, no melting required)
2 tbsp unsweetened cocoa powder
1/4 and 1/8 tsp turmeric
1/2 tsp cinnamon
1/3 cup coconut flour
1/4 tsp baking soda
1/4 tsp sea salt
1 - 2 tbsp cacao nibs
Directions
Preheat your oven to 325 F. Then in a large mixing bowl combine the egg, milk, peanut butter, maple syrup and coconut oil. Then add your cocoa powder, turmeric, cinnamon, coconut flour, baking soda and sea salt. Mix until well combined. Then fold in about half your cacao nibs.
Grease an eight-inch cake pan or cast-iron skillet with your preferred baking oil. I recommend coconut or walnut cooking spray as these are mild and slightly sweet, so they won’t interfere with the flavour of the cookie.
Place the batter into your pan spreading it out evenly. Then sprinkle on the remaining cacao nibs pushing them into the batter as necessary. Bake for 20 minutes. And you’re all done!
This recipe yields about 10 pieces, and each piece is about 129 calories. Recipe inspired and adapted from Rachel DeVaux.
(This can also obviously be used as a regular cookie recipe. In which case instead of spreading your batter into an eight-inch cake pan or skillet, you would simply use a baking pan lined with parchment paper, and mold bater into cookie shapes and place on pan. Then bake for 20 minutes.)
So there’s a nice quick easy recipe for you this Monday that’s loaded with superfoods, like cacao, coconut oil and turmeric. And it’s not full of processed sugar and chemicals!
I hope you guys enjoy this recipe!
All photos are my own original content.
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