This week at Temple Taste Kitchen there was another one of our Great cookie bake-offs with two up and coming junior chefs and kitchen alchemists. My assistant Santino and I were experimenting with a curry cookie vegan-style where our kitchen companion/competitor Hazel was creating a wheat free version of traditional chocolate chip cookies. Hard to out taste a chocolate chip cookie however, the divine flavors of our inspired coconut curry cookie surprised all of us. I don’t know that I have ever had a curry cookie and yet, the first time I made this recipe I sensed I was on to something Special! Although, this whole idea of curry cookies may sound bizarre I promise you it’s actually very similar to a ginger spice cookie. The sweet blend of spices from Temple Taste Simply Sweet Curry meld elegantly with the vanilla and coconut to make a deliciously rich cookie. Believe it or not this unique cookie is now my favorite choice and that’s saying a lot since Temple Taste makes some really Amazing healthy cookies!

3 T. Golden Flax Seeds
1/4 c.  Purified Water
1/2 c. Virgin Coconut Oil
1/4 c. Canned Coconut MiIlk (full fat)
1/2 c. Sucanat or Golden Monk Fruit
1 T. Simply Sweet Curry
1 T. Baking Powder
1 T. Baking Soda
2 t. Vanilla Extract
1/4 t. Real Salt
2 c. Almond Flour

Place 3 Tablespoons flax seeds in small bowl or jar with 1/4 c. purified water. Stir them into the water and soak for a few hours or overnight.
Pre-heat the oven at 350
Place the bowl of soaked flax seeds, 1/2 cup coconut oil, 1/4 cup sucanat or golden monk fruit,1/4 cup coconut cream and 2 teaspoons Vanilla extract in a blender or bullet blender. Whirl together enough to grind the seeds and mix the ingredients into a slushy liquid.
In a bowl measure the 2 cups almond, flour, 1/2 cup coconut flakes, 1 Tablespoon Temple Taste Simply Sweet Curry, 1 teaspoon baking soda and baking powder, 1/4 teaspoon real salt. Mix the dry ingredients together before adding the wet ingredients from the blender. Add the liquid ingredients to the bowl, using a small spatula to clean out the blender. With a large spoon meld the wet and dry ingredients together to make a dense mass of cookie dough.
Grease cookie sheet with coconut oil or use parchment paper. Using a round tablespoon scoop to form round cookie shapes from the dough or use your fore finger to elegantly scoop it out and place on the sheet. The cookies shape will look like a round disc.
Top with Coconut Flakes.

Bake: 14-16 minutes or until golden brown. Cookies are soft and round when removing from oven but will firm after cooking.
Do not expect them to flatten out. Let cool 15 minutes before removing to serving plate or storage container.
Notes: Preparation 25 minutes Servings about 16 cookies





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