Soft, spiced turmeric cookies with a latte-inspired coffee kick! Easy to make. Customizable mix-in options. Snack, breakfast, or dessert. Vegan and paleo!
THIS POST IS SPONSORED BY NIELSEN-MASSEY.
These cookies have a lot going for them.
Sweet notes of banana and rich molasses. A zip of coffee flavor for those morning latte vibes. Golden turmeric and familiar spice friends. Filled to the brim with folded-in things like walnuts, hemp seeds, chia, and mini bits of chocolate. They really are living their best cozy cookie life.
And they want to bestow some of that cozy on you too. We both do.
This recipe is kinda sorta similar to a cookie I’ve been making back-to-back-to-back-to-back-to-etc. batches of for months – the fridge just isn’t right without them. Similar but BETTER. And now that I’ve discovered the marvel that is this golden latte variation, I foresee many many more months to come.
When you hear “turmeric latte”, I know you are probably just imagining the turmeric and the spices and the milk and stuff. But I mean turmeric LATTE in the most classic coffee-inclusive way. Turmeric + coffee pair together surprisingly well, and I added cinnamon and ginger too because no golden anything is complete without.
To infuse these cookies with coffee flavor the easy way, I used Nielsen-Massey Pure Coffee Extract. No sugar, no artificial flavors, the only ingredients are water, alcohol, and coffee extract (HOORAH). It’s pretty potent stuff, so I used just a teaspoon. The coffee flavor is not overpowering, but kicks in just perfectly at the end.
Oh cool a turmer…OH. Hi, hello, good morning!
You could use more if you really want to mocha things up. Did I mention I was quite generous with the chocolate chips so every bite tastes like a nutty banana mocha jam fest situation? It’s very fun, you will see.
Other places my mind has already wandered with this coffee extract in mind include:
- these brownies (as if they aren’t deeply decadent enough)
- a coffee-spiked version of this would be dangerously amazing
- chocolate ice cream (okay that actually already happened)
- mocha frosting, anyone?
- all chocolate things everywhere
Yep I think that pretty much covers it. While vanilla extract adds a sweetness to chocolate things, coffee extract adds a deepness and richness. Do with that what you will.
Strip back all the flavors and mix-ins, and the cookie itself is quite simple…
- bananas
- non-dairy milk
- tapioca starch
- almond flour
- baking powder
So you can really customize any which way you like. It is not a super sweet cookie (especially if you skip the molasses), but just sweet enough to be the perfect anytime snack imo. And so soft and puffy!
If you REALLY want to use oat flour, I recommend this recipe as your base instead of the one below. You can still add all the spices and chunky stuff of course.
Oh and please excuse my ugly defrosted bananas in the video – ripe is best, but sometimes frozen is all ya got.
Happy fluffy, golden, latte-inspired cookie making to you!
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Soft, spiced turmeric cookies with a latte-inspired coffee kick! Easy to make. Customizable mix-in options. Snack, breakfast, or dessert. Vegan and paleo!
Ingredients
- 3 (325g) ripe bananas
- 1/3 cup (75g) nondairy milk
- 1/4 cup molasses (80g) (optional)
- 1 tsp Nielsen-Massey Pure Coffee Extract
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup (60g) tapioca starch
- 3 cups (330g) almond flour (see notes for oat flour option)
Option Mix-Ins
- 1/3 cup hemp seeds (50g)
- 1/3 cup mini chocolate chips (60g)
- 1/3 cup chopped walnuts (40g)
- 2 tbsp chia seeds (25g)
Instructions
- Blend the bananas, milk, molasses, and coffee extract.
- Add the spices, baking powder, tapioca starch, and almond flour. Blend until combined. You may need to stop and scrape down the sides a few times. It should be quite thick and just barely able to blend, if not add 1/4 cup more flour.
- Stir in the nuts/seeds/chocolate chips.
- Drop spoonfuls of batter onto a baking pan lined with parchment paper leaving enough space for some spreading. You will need 2 pans or to bake them in 2 batches.
- Bake for 15 minutes at 350F or until lightly brown on the edges.
- Remove from the oven and cool for at least 10 minutes before removing from the pan.
- Enjoy warm or I actually prefer them chilled. They will last in the fridge for up to a week.
Notes
For an oat flour option, try THIS recipe instead.
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 6
- Fat: 11
- Carbohydrates: 13
- Fiber: 2
- Protein: 4
Keywords: baking, dessert, snack, vegan, paleo, turmeric, gluten-free
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This is the perfect cookie! Delicious and indulgent like cookies should be, but also packed with a superfood! When I read the title of the recipe, I was wondering what made these turmeric LATTE cookies…coffee extract is genius! I add espresso to a lot of my chocolate baked goods but I may have to start using coffee extract!
Espresso makes just about every chocolate thing better! But then I can’t eat the cake/cookies/brownies right before dinner, that’s the main reason I like the extract instead ha😆 And with the generous amount of mini chips I put in here that really good coffee + chocolate thing is very present😋
YUM! I love all of your recipes and want to make these ASAP! I can’t find any local store that carries coffee extract. What would you recommend as a sub? Thank you! 🙂
Hi Caroline! To get the coffee flavor you could also use 1-2 tsps instant espresso powder. Or they are delish even without the coffee flavor, so feel free to just swap in vanilla extract instead 🙂
Hi!
There’s mention of salt on the video but not in the actual recipe!
Just a heads up
Ah thanks for noticing that Kate! Fixing it right now, luckily it won’t make or break the cookies 🙂
I am in LOVE with this flavor for a cookie! I had a giant turmeric latte last night right before bed and the only thing that was missing was a turmeric latte cookie to go with it, lol! They are so pretty and I love all of the various toppings you added! And woah, ginger, cinnamon, turmeric AND coffee?!! Would you believe I have the exact same bottle of coffee extract sitting in my pantry right now?? I bought it probably 3 years ago at a Sur La Table and have used it a few times combined with chocolate baking and it’s divine. What a fabulous use for it here in these cookies to get that latte taste without having to use actual coffee! You’ve just peaked my eagerness/excitedness to whip out that coffee extract again because it’s probably covered in dust now since it’s been awhile since I’ve used it, hahaha. Love the beautiful warm golden color to these beauties! I can only imagine the smell while baking. Was it just magical?!
Oh how epic that pre bedtime beverage-cookie coordination would’ve been! Lol I have a bottle of almond extract that is just as ancient–love the stuff, but I just forget. You are the queen of espresso-ing all the chocolate baked goods though, you should definitely dust it off and use that stuff. It’s not quite as potent as espresso powder if you ask me, but I do love that I can still eat these cookies before bed no problemo. I was a little nervous there would be too much going on in these cookies, but it actually turned out so deliciously balanced 🙂
Almond flour, turmeric, and coffee extract…just a few of my favorite things!!! I am SO SO sad because I just put the last of our ripe bananas in the freezer this morning and now I wish I had waited until AFTER I read this post 😭😭 Go figure! I love how the possibilities are endless as far as add-ins go and I love how you didn’t skimp on the chocolate because chocolate is the perfect addition to pair with coffee and turmeric! I’m really intrigued by you saying that you like these chilled…I can’t wait to make them! ❤️
Ha I totally sang that first line to the tune of “…these are a few of my favorite things”😂 Oooh I’ve made these with frozen and defrosted many times though, totally works too (may need a little bit extra flour since they get kinda…soupy😜) Ha generously chocolate chip-ing, Willow would be proud don’t you think? Happy monday Mandy❤️
What do you think would be a good sub for banana? I’m allergic 🙁 maybe applesauce?
Yep, applesauce will be next best although it’s much less sweet so you may want to add some sort of sweetener too (like 1/4 cup coconut sugar is what I would suggest!) Hope that helps!
Omg this recipe sounds amazing but i only have potato starch here at home. Is really difdicult for me to fins tapioca starch. Can i substitute one for another with a 1 per 1 ratio?
I haven’t tested them with tapioca starch, but you can certainly try it!
Hello! Could I use regular cow’s milk, honey/maple syrup, and regular flour (wholemeal) instead of non-dairy milk, molasses, and tapioca flour? Otherwise I already have all of the ingredients, and can make these right away 🙂
Regular milk will be fine, and the honey or maple syrup will too. Almond flour is higher in fat and therefore adds a lot of moisture that regular/wheat does not, and since this is an oil-free and otherwise low fat recipe they will be more dry. So I would recommend using only about 2-2.5 cups of regular flour, but it will change the texture at least somewhat. Hope that helps!
Great! Thanks for your reply 🙂 I will definitely still use the almond flour, just wanted to substitute the 1/2 cup of tapioca starch with wholemeal flour…I’ll try it out!
Wow—I really loved these! I made several substitutions, but the flavor and texture were still great. Here’s what I changed:
Blended brown rice syrup and molasses for sweetener
Subbed 1 1/2 C instant oats for tapioca
Sesame seeds in place of hemp seeds
Almonds instead of walnuts
Mixed Cafix with vanilla to replace coffee extract
Extra chocolate chips
No chia seeds
Mine came out light and airy, with a nice chewiness. The flavor was so delicate, and I loved that it was not too sweet. I might bump up the turmeric next time, just to bring it out a bit more, but these were perfect the way they were. Thanks for the idea!!
I’m so happy I could inspire this yummy variation, they sound absolutely delicious! I’ve been really embracing the not TOO sweet desserts lately, especially when you add chocolate chips (I’m always down with extra of those🤗) they don’t have to be loaded with sweetener too. Thanks for sharing and enjoy the rest, Amey!
Hello,
Unable to find Tapioca starch. Any possible substitutions?
Cornstarch or arrowroot would work too!
Loved it, i love to find different recipes over the net for myself but loved the fact how healthy these are. No sugar is just the pro. How long do these cookies last in freezer?
★★★★★
Frozen they will last a couple of months or so, although are always a little bit drier after defrosting as opposed to freshly made. But I hope you try and love them!