Ayurvedic Chai Molasses Cookies

Ingredients

Dry Ingredients

1 cup spelt flour
1/2 cup oat flour
2 tsp cardamom powder
1 tsp cinnamon powder
1/4 tsp clove
1/4 tsp nutmeg
1/4 tsp mineral salt
1/4 cup crystallized ginger small pieces (optional)

Wet Ingredients

Coating (optional)

Directions

Pre-heat oven to 350F
In a medium-sized bowl, add all the dry ingredients and mix well with a whisk. Set aside.
In a separate bowl, with the whisk attachment on an immersion hand-blender, or hand-mixer, blend ghee or coconut oil, dates, and molasses. Make sure the ghee or coconut oil are solid. While whisking, the color will begin to shift from black coffee to a creamy latte color. It takes about two minutes for the color to shift and for the mixture to become light and fluffy. Mix in the crystalized ginger (optional).
Using a large spatula or spoon, mix the wet ingredients into the dry mixture, until you have a cookie dough. If the mixture is too soft – meaning if, when you roll it, it is completely mushy and does not form – place it in the freezer for 5-10 minutes to let it slightly harden. Since this recipe does not have refined cane sugar, if the dough is too hard it will prevent the cookie from spreading. The dough needs should soft but not mushy.
Roll dough into golf-sized balls. The ball does not have to be perfectly round or rolled tightly. This allows for the cracks on top and also helps the cookie spread.
Combine the fennel, sesame seeds and raw can sugar in a small bowl, then roll the dough ball into the mixture until coated. Place on cookie sheet. For a flatter, less cake-like cookie, press down slightly or if you feel your dough is too firm.
Bake for 12-15 minutes on the middle shelf of the oven. Depending on the size of the cookie and desired texture, bake for longer for a crunchier cookie but be careful the cookie does not burn on the bottom.

Notes

Spice-based cookies bring the elements of fire and air to a primarily heavy and earthy food. A sprinkle of digestive aids adds a little lightness, making the cookies not only easier to digest but to absorb and assimilate the nutrients from the date molasses, spelt, ghee and oats.

GINGER | a heating spice, liquifies mucus, aids digestion, cleansing
CINNAMON | a sweet, fragrant spice, regulates blood sugar levels
CLOVES | a heating carminative that also promotes circulation and supports metabolism
NUTMEG | a sedative, calming, warming spice to relax the nerves
CARDAMOM | a fragrant, cooling mucus fighter and decongestant
FENNEL | a cooling, carminative, prevents bloating and flatulence

Dosha Type

This recipe is warming and up-lifting. It is a tri-doshic recipe for the colder months.

The cooling spices of cardamom and fennel make it appropriate for pitta dosha.

The warming, stimulating spices make it appropriate for vata and kapha dosha.

Each dosha should enjoy this delicious snack in moderation.

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