Michelle’s Turmeric, Ginger, Almond Cookies

Recipe by Michelle Harris

Course: Main Meal

Difficulty: Easy

Servings: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes




  • 1 jar 150-275g of almond butter
  • 2-3 tbsp Metagenics Biopure Collagen Powder
  • ¼ cup coconut sugar OR liuid stevia drops (I like sweetleaf vanilla, 5x droppers)
  • 1 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp ground cinnamon
  • 1 tsp fresh grated ginger or 1 tsp ginger powder
  • 1 Tbsp freshly grated turmeric (I haven’t used powder…)
  • ½ tsp of nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup shredded coconut


  1. Preheat oven to 175 degrees C
  2. Combine almond butter and sugar or stevia in a bowel and mix with electric beater
  3. Add egg, egg yolk, vanilla, and mix.
  4. Then add the ginger, turmeric, nutmeg, cinnamon, baking soda and salt
  5. Add in shredded coconut and mix thoroughly
  6. Batter should be thick but not crumbly. If it doesn’t stick together into balls, then beat longer.
  7. Roll into balls and then flatten into cookies
  8. Bake for approx. 12-15 minutes depending on your oven.
  9. Transfer to a cooking rack