Page 29 - TURMERIC

Gluten

Free

Turmeric

Sugar

Cookies

1/2 pound (2 sticks) salted butter, at room temperature

1 2/3 cups (333 grams) dark brown sugar (or coconut sugar)
2 large eggs

2 teaspoons vanilla extract

2 teaspoons ground turmeric
2 teaspoons baking powder

2 drops dōTERRA turmeric essential oil
2 1/3 cups Bob’s Red Mill gluten free flour

Heat the oven to 375. Add the butter and brown sugar to a bowl and beat

until mixed and light and fluffy. Add the eggs and vanilla. Mix thoroughly until

fluffy again. Add the ground turmeric, baking powder and turmeric essential
oil and mix on low again until all is thoroughly combined. Add the flour and
mix on low again until everything is completely combined. After everything is

mixed well enough place the bowl in the fridge for at least 30 minutes. After

the dough is chilled, roll the dough into balls and place onto cookie sheets
with parchment paper or nonstick sheet pan. Do not smash these down,

they will fall naturally. Bake for 9 to 11 minutes until slightly brown around
the edges and slightly cracking on top. If they look puffy that’s ok, they will

fall when you take them out. Let them cool on the tray for a bit then transfer
to a cooling rack.