Haldi Doodh Cookies(Turmeric Latte Cookies)
Equipment
- whisk
- Oven
Ingredients
- ⅔ cup Almond flour
- ⅔ 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
- ⅛ tsp ground nutmeg
- ⅛ 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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