Y’all. These cookies! I mean, if you love golden milk lattes like I do, then you should probably try these cookies. And, by probably, I mean definitely. They’re so moist and soft and full of that delicious golden milk flavor! If you’re not familiar with golden milk lattes (or GMLs as I call them), then start right here and make yourself one. Then bake up some cookies to indulge in your new (healthy) obsession. Mmm!
They’re pretty simple to make too, which always makes me happy. I’m a “throw everything in a bowl, mix it up, and bake it” kinda gal, so this one is easy peasy. And they bake so nicely in little fluffy pillows of GML deliciousness too. Really, you can’t go wrong with these!
I liked topping them with pecans, but you can top them with walnuts or skip the nuts altogether. Totally up to you. I just liked the extra crunch in the pillowy goodness. So maybe you will too. Let me know how you try them out!
I’m a fan of cookies, especially for breakfast! So we have more cookie recipes on the blog. Feel free to check out our Fudgy Brownie Oat Cookies, Pumpkin Pie Almond Butter Cookies, French Toast Cookies, Almond Butter Brownie Cookies, and Chocolate Chip PB Quinoa Flour Cookie Bars. And don’t forget about your pups! They love cookies too, so I hope you’ll bake them some Doggy Cookies!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Delicious, perfectly spiced golden milk cookies perfect for breakfast or a snack! They're vegan, gluten-free, and perfect for the golden milk latte lover!
- 3 ripe bananas
- 1/4 cup nut/seed butter*
- 1/3 cup coconut sugar
- 1-2 tbsp maple syrup
- 2 cups oat flour
- 1 tsp turmeric
- 1 tsp cinnamon
- (optional) 1/8 tsp nutmeg**
- 1 tsp baking powder
- Pinch of salt
- 1/4 cup chopped pecans/walnuts (plus more to top cookies with)
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (or use a silicone mat). Set aside.
In your blender, add bananas, nut/seed butter, coconut sugar, and maple syrup. Blend until mixed well and smooth.
In a medium mixing bowl, add oat flour, turmeric, cinnamon, (optional) nutmeg, baking powder, and salt. Mix well.
Add blender mixture to dry ingredients and mix until well combined. Then add chopped nuts and stir again.
Drop spoonfuls of cookie dough onto parchment-lined baking sheet. There's enough dough to make 12-14 large cookies and 18-20 smaller cookies. I chose to make big ones (13).
Bake for 12-18 minutes (depending on size - keep an eye on them) and then let cool for 10-15 minutes before enjoying. Store in an airtight container for 3-4 days.
*I used almond butter and haven't tried it with others, but I'm sure they'll be great. Let me know in the comments what you use!
**I'm not a big nutmeg fan, so I didn't add much. Feel free to add more to your taste though or leave it out completely if you'd like.
***Inspired by Feasting on Fruit.