We call these Haldi Doodh ki cookies also Turmeric Latte Cookies or Oatmeal Turmeric Cookies. In other words, a beautifully spiced, a warm hug kinda cookies that happens to be healthier and perfect match to milk of any kind.
Though these cookies are perfect around Thanksgiving or winter I think they can be enjoyed anytime. The warm spices are just enough and not overpowering that even little kids enjoy. It’s made with oats ground up into flour, ground almond flour, coconut sugar (swap with lighter colored sugar if you want lighter colored cookies), spices and butter. Simple almost pantry staple ingredients.
I added some sliced almonds on the top for crunch, and they look cute! but keeping them plain is just fine and gives them a strong turmeric +spice flavor. If you enjoy turmeric milk and are experienced drinking strong turmeric latte use up to 2 tablespoons of turmeric, I don’t recommend more than that, it tends to get bitter.
Haldi Doodh Cookies(Turmeric Latte Cookies)
Equipment
- whisk
- Oven
Ingredients
- â…” cup Almond flour
- â…” cup old fashion rolled oats ground into fine flour
- 2 leveled tbsp tapioca or arrowroot powder
- 6 tbsp unsalted butter, at room temperature
- 1 large egg, at room temperature
- ½ cup coconut sugar, or or sugar of your choice
- 1-2 tbsp ground turmeric powder
- 1 tsp vanilla extract
- ½ tsp ground cardamom use about 1/4 tsp for milder flavor
- ½ tsp ground cinnamon use about 1/4 tsp for milder flavor
- â…› tsp ground nutmeg
- â…› tsp ground ginger
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup toasted sliced almonds or chopped pecans or walnuts
Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment.
- In a large bowl, whisk together the softened butter and sugar, then beat in the egg and vanilla until creamy.
- Fold and whisk in the arrowroot powder, all the ground spices, turmeric, baking powder, and salt until well combined. Then stir in the almond flour, oats flour. Transfer the dough to a glass container and refrigerate for at least 30 minutes or up to overnight to firm up.
- Scoop about 2 tablespoons of the dough and arrange 8 cookie dough balls on each of the baking sheets, spacing them about 4 inches apart, they’ll spread quite a bit as they bake.
- Place in the oven and bake on the middle rack for 9 to 11 minutes, rotating the sheets halfway through, until lightly browned around the edges and puffed in the middle.
- They’ll be delicate right out of the oven, so make sure you let them cool completely on the baking sheets before removing and eating. Store in an airtight glass container they stay fresh up to 3 days.
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