Ok ok, let’s talk about the “Golden Milk Latte” – if any food blogger out there is hyping it up as a new invention – girrrrl, think again because this food has been around for CENTURIES. Indian culture called it Haldhi Doodh (translated to Turmeric Milk) and used it medicinally for thousands of years. And then whoops Western culture found it and renamed it – but we can do better! And so when this was requested in my Coffee Shop Snacks series, I knew I wanted to do it justice.
So yes, these are (vegan) Haldhi Doodh cookies, but definitely credit where credit is due! These turmeric gems are an homage to the drink that started for healing, and now I’m using it because the turmeric spice mixed with a coconut cookie is just too good to ignore.
Golden Milk Cookies
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- 1 cup and 2 tbsp flour about 135g
- ¼ tsp salt
- 1 tsp baking powder
- 3 tbsp cornstarch
- 1 tbsp turmeric
- ⅛ tsp ground ginger
- ⅛ tsp ground cinnamon
- ⅓ cup and 1 tbsp butter or Earth Balance
- ½ tsp vanilla extract
- 2 tbsp plant-based milk or milk of choice
- 2 tbsp honey
- ½ cup brown sugar lightly packed
- Shredded coconut for topping
- Preheat your oven to 400F (I bake my cookies at a high temperature to get a crispy outside and soft interior, but feel free to adjust your oven as you like!) and whisk together the flour, cornstarch, salt, baking powder, turmeric, ginger and cinnamon in one bowl.
- In a separate bowl, cream the butter, brown sugar, honey, milk and vanilla extract until light and creamy.
- Gradually fold in the dry ingredients.
- Chill the dough in the freezer for 30-60 minutes, then roll into 9 equal sized balls and place on a parchment lined baking sheet.
- Top with shredded coconut and bake for 9-11 minutes.
- They will be super tender when they are out of the oven, so let them cool completely before serving!