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.

Brown Butter Turmeric Chocolate Chip Cookies

Yield: 15 large cookies

Prep Time: 45 minutes

Cook Time: 12 minutes

Total Time: 57 minutes

Get your turmeric fix in cookie form with these vibrant, grain-free brown butter turmeric chocolate chip cookies!

Print

Ingredients

• 6 tablespoons unsalted butter
• 2 teaspoons golden milk spice blend
• 1 cup raw sugar
• 1 large egg
• 1 1/2 teaspoons vanilla
• 2 cups lightly packed almond flour
• 1/2 cup tapioca flour
• Pinch of sea salt
• 1 teaspoon baking soda
• 1 cup dark chocolate chunks or chips

Instructions

1. 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.
2. Preheat the oven to 350°F and line two large baking sheets with parchment paper.
3. 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.
4. 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.
5. Divide the dough into golf-ball sized portions; you should have about 15. (I use this 1 3/4-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).
6. Cookies will keep in an airtight container at room temperature for several days.

Notes

*If you don't want to make a batch of the golden milk spice blend, add the following to the brown butter: 1 1/4 teaspoons ground turmeric, 1/2 teaspoon ground cinnamon, and one pinch each of ground allspice, black pepper, cardamom, cloves, coriander, ginger, nutmeg, and sea salt. If you're missing one or two of the spices you need a pinch of, just leave them out.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Winco ICD-24 No.24 Ice Cream Disher with Plastic Handle, Red
• 
  Frontier Turmeric Root Ground, 1.92-Ounce Bottle
• 
  Bob's Red Mill Super-Fine Gluten Free Almond Flour, 3 Pound

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 116mgCarbohydrates: 29gFiber: 3gSugar: 20gProtein: 5g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

This post contains affiliate links.  If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected).  Thank you so much for supporting my site!