Gluten-Free Golden Milk Cookies Recipe

Gluten-Free Golden Milk Cookies

• Level: Easy
• Yield: 28 cookies
• Nutritional Analysis Per Serving (Serving Size: 1 of 28 servings)
  Calories: 165
  Total Fat: 9 g
  Saturated Fat: 4 g
  Carbohydrates: 19 g
  Dietary Fiber: 1 g
  Sugar: 11 g
  Protein: 2 g
  Cholesterol: 31 mg
  Sodium: 86 mg
• Total: 1 hr 30 min (includes cooling time)
• Active: 20 min

Ingredients

• 2 sticks (1 cup) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
• 1 cup almond flour
• 1 tablespoon ground turmeric
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon baking soda

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake while baking these warm, spiced treats.

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper for golden perfection.
2. Place the butter and both sugars in a stand mixer fitted with the paddle attachment. Beat on low speed, then gradually increase to medium until light and fluffy, about 2 to 3 minutes. Add the vanilla, then the eggs one at a time, beating well after each. Scrape down the sides as needed for a smooth base.
3. In a medium bowl, whisk together the gluten-free flour, almond flour, turmeric, baking powder, ginger, cinnamon, salt, cardamom, and baking soda until well blended. With the mixer on low, slowly add the dry ingredients to the butter mixture. Increase to medium and mix for about 10 seconds, until no flour streaks remain. Dive into these fragrant, golden-hued cookies infused with the cozy warmth of golden milk spices!
4. Using a medium ice cream scoop or large spoon, drop 7 to 8 mounds of dough onto the prepared baking sheet, spacing them 1 inch apart. Leave them moundedthey'll spread beautifully.
5. Bake one tray at a time until puffed and set around the edges, 9 to 10 minutes. Let cool slightly on the sheet (they'll gently deflate for chewy centers), then transfer to a wire rack. Repeat with remaining dough for your full batch of 28 irresistible cookies.
6. Enjoy fresh from the oven, savoring the exotic spice blend, or store in an airtight container for up to 4 days. Perfect for cozy afternoons or gifting joy!