Haldi Doodh Cookies (Turmeric Latte Cookies) Recipe
These Haldi Doodh Cookies, inspired by the traditional turmeric latte, combine warm spices with wholesome ingredients like almond flour and rolled oats. They are lightly sweetened with coconut sugar and feature the earthy flavor of turmeric balanced with cardamom, cinnamon, nutmeg, and ginger. Perfectly soft and slightly crisp edged, these cookies are a cozy and healthy treat for any time of day.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes (excluding chilling time)
- Yield: 15 cookies
- Category: Baking
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Dry Ingredients
- ⅔ cup almond flour
- ⅔ cup old fashioned rolled oats, ground into fine flour
- 2 tablespoons tapioca or arrowroot powder
- 1-2 tablespoons ground turmeric powder
- ½ teaspoon ground cardamom (use about ¼ teaspoon for milder flavor)
- ½ teaspoon ground cinnamon (use about ¼ teaspoon for milder flavor)
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 1 large egg, at room temperature
- ½ cup coconut sugar or sugar of choice
- 1 teaspoon vanilla extract
Add-ins
- ½ cup toasted sliced almonds (or chopped pecans or walnuts)
Instructions
- Preheat and prepare pans: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, whisk the softened butter and coconut sugar together until smooth and creamy. Then, beat in the egg and vanilla extract until the mixture is light and fluffy.
- Mix dry spices and flours: Fold in the arrowroot powder, turmeric, baking powder, salt, and all the ground spices (cardamom, cinnamon, nutmeg, and ginger). Gradually stir in the almond flour and ground oats flour to form a consistent dough.
- Chill the dough: Transfer the dough to a glass container and refrigerate for at least 30 minutes or up to overnight. This step firms up the dough, making it easier to handle and helping the cookies hold their shape when baking.
- Shape cookies: Scoop about 2 tablespoons of the chilled dough to form cookie balls. Arrange 8 dough balls spaced about 4 inches apart on each prepared baking sheet, allowing room for the cookies to spread while baking.
- Bake: Place the sheets in the oven on the middle rack and bake for 9 to 11 minutes, rotating the sheets halfway through to ensure even baking. The cookies should be lightly browned around the edges and puffed in the center.
- Cool and store: Let the cookies cool completely on the baking sheets as they will be delicate straight out of the oven. Once cooled, transfer to an airtight glass container where they will stay fresh for up to 3 days.
Notes
- For a milder spice, reduce cardamom and cinnamon to ¼ teaspoon each.
- If you prefer a sweeter cookie, adjust the coconut sugar quantity to taste.
- Ground your own oats for finer texture or substitute with oat flour if preferred.
- Try different nuts like pecans or walnuts if you do not have almonds.
- Refrigerating the dough overnight enhances the flavor and texture.
- Handle cookies gently when hot, as they firm up only after cooling.
