The Golden Prince of a Cookie
Vegan, gluten free, refined sugar-free, heart-healthy
I called this beautiful, sparkling cookie “The Golden Prince of a Cookie”, because it simply shines with bright orange and gold from turmeric and saffron---the prince of ingredients! I am in love with my new golden cookie filled with oats, raisins and pistachio. Are you like me? I enjoy eating sweets that have a bit of savory notes such a warm, earthy flavors and bold spice. This cookie is truly on another level of home baked perfection. I make this cookie for my husband because he deserves to be spoiled with healthy sweets.
The Golden Prince of a Cookie
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Soak
1/2 cup boiling water
1/2 cup raisins
Pinch of saffron threads
Dry
2 cups oats
1 cup spelt or sorghum flour*
1 cup almond flour
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1/2 teaspoon ground clove
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups raw pistachios
Wet
3/4 cup maple syrup
1/2 cup coconut oil, melted
1/2 cup olive oil
1 tablespoon vanilla extract
zest of one orange
Makes 16 cookies
* Spelt is not a gluten-free flour, but it is a type of wheat that is better tolerated than regular wheat flour. Sorghum flour is gluten-free
Instructions
1. Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
2. Soak raisins in ½ cup boiling water with a pinch of saffron for 15 minutes while you make the cookies dough.
3. In a large bowl combine oats, spelt flour, spices, baking powder and salt.
4. In a separate microwave safe bowl, combine maple syrup and coconut oil. Heat until melted. Stir in vanilla and orange zest and add in the soaked raisins with the soaking liquid. Add dry ingredients to the wet and stir until a wet dough forms. Refrigerate dough for 30 minutes.
5. Form cookies using 2 tablespoons of chilled dough rolled into balls. Place cookie balls onto cookie sheets, gently flatted to 3/4 inch (2 cm) thick. Make sure they are shaped into round cookies 1 inch (2,5 cm) apart to allow for spreading.
6. Bake 14-16 minutes or until the cookies have browned a little.
Photos by Milkshake Creative and Brian Byllesby
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!