Get your turmeric fix in cookie form with these vibrant, grain-free brown butter turmeric chocolate chip cookies!
I’m super excited to share these unique cookies with you today! They’re inspired by the beautiful golden hue of the tea towel in the pictures, which was naturally dyed with turmeric by my friend Maggie Pate. Her first book, The Natural Colors Cookbook, just came out this summer and is packed with easy recipes for using food and food waste to dye all kinds of fabrics and fibers the prettiest shades of pink, purple, yellow, orange, blue, and green.
To celebrate the book’s release, Maggie sent me this turmeric tea towel and asked me to come up with a recipe featuring turmeric to go with it. I immediately thought back to this winter’s golden milk latte, which has become one of my all-time favorite recipes. I wanted to make another recipe using the same golden milk spice blend that I use for the drink, but I had something a bit more indulgent in mind: cookies.
These are classic grain-free chocolate chip cookies–crunchy on the outside and chewy in the middle–with two delicious twists: brown butter and golden milk spices. The brown butter adds a rich, nutty flavor, and the turmeric, cinnamon, and other warming spices add an intriguing taste that will keep you coming back for cookie after cookie. And when you stir the golden milk spices into the freshly browned butter, your kitchen will smell absolutely amazing.
I haven’t tried a natural dyeing project from Maggie’s book yet, but am eager to: I have a plain white cotton apron just begging to be tinted purple with blueberries or pink with avocado pits. In addition to those ingredients, she shows you how to dye with cherries, rooibos tea, pomegranate rinds, fennel fronds, red onion skins, and more. The book is also full of gorgeous photos and inventive projects to make using your naturally dyed fabrics and fibers: from fiber necklaces and hanging lamps to macrame wall hangings and two-tone scarves. I’m not even that crafty of a person, and the book left me super inspired to start creating some non-edible projects. That basically never happens!
You can grab a copy of the book here, or if you’re not a DIY person, you can buy something already dyed by Maggie herself from her NÅDE studio website. I personally have my eye on this giant-knit blanket, these geometric pillows, and this weaving in neutrals and shades of pink.
In the meantime, I’m off to make another batch of these brown butter turmeric chocolate chip cookies! Hope you give them a try soon, too.
- Heat the butter in a small saucepan over medium. The butter will melt and begin to bubble noisily. Once chestnut brown bits have formed at the bottom of the pan (you'll also notice that the butter will quiet down when it's ready!), remove the pan from the heat and stir in the golden milk spice blend. Let the butter cool at room temperature or in the refrigerator until sold but still soft.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Cream the spiced brown butter and sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer) for about two minutes. Add the egg and vanilla and continue to beat until lightened in color and texture, about two minutes more.
- In a separate bowl, whisk together the almond flour, tapioca flour, sea salt, and baking soda. Add the dry ingredients to the wet ingredients and beat on low until just mixed. Use a spatula to stir in the chocolate chunks by hand.
- Divide the dough into golf-ball sized portions; you should have about 15. (I use this 1¾-ounce scoop.) Spread the dough balls out 2-3 inches apart on the parchment-lined baking sheets. Bake the sheets one at a time for about 12 minutes (the cookies should be set on top but seem underbaked in the middle). Cool on the sheet for 10-15 minutes before transferring to a rack to cool completely (if you move the cookies too soon, they will break).
- Cookies will keep in an airtight container at room temperature for several days.
I received a complimentary copy of this book for the purposes of writing this post.
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