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Heavenly Ginger Shortbread Cookies- Ayurveda Approved!
Growing up, Cookie Monster was my favorite character on Sesame Street, and for a good reason, I love cookies!
I don’t really care for ice cream. I could take or leave cake. I could even give up chocolate! Cookies, however, will be with me always. Preferably every afternoon, with a cup of chai.
I’ve made a lot of Ginger Anzac Cookies over the years, but have always been slightly troubled by the heated bi-carb/golden syrup chemical reaction. I’ve never read anything about it from an Ayurvedic perspective (probably because they didn’t have Golden Syrup 5000 years ago). but I can’t imagine it is ideal. I’ve also eaten a few shortbreads. Sadly, most store bought are laden with highly processed white sugar and white flour. Not good.
As a result, I’ve been on a mission to make the best homemade cookies in the world. They must be:
- Super quick
- Super easy
- Good for my Agni
- Won’t strain my liver or pancreas!
Today, I nailed it. Okay so maybe they’re not the best in the world… but for a healthy cookie, they’re pretty awesome.
The recipe is a variation off Stephen Galpin’s amazing Vata Cookies (from The Ayurvedic Kitchen). These cookies are made out of spelt flour (an ancient, low-gluten, light wheat variety), buckwheat flour (a gluten-free, low GI, high protein flour) and coconut sugar (a very subtle, low GI, mineral-rich, unrefined sweetener). All ingredients are readily available from your natural food store. You can even get organic coconut sugar from Costco these days!
If you like, you can use butter instead of ghee and raw sugar instead of coconut sugar… but if you make them this way they are even lighter and easier on your agni and blood sugar. Guilt-free I say! Plus, you can bang out 20 cookies in about 20 minutes. Yipeeeee!
Here is the recipe + a video below:
Ayurvedic Ginger Shortbreads
2/3 cup Wholemeal Organic Spelt Flour*
1/3 cup Organic Buckwheat Flour
5 tbsp Organic Coconut Sugar
2 tsp Dried Ginger Powder
1/2 cup melted Ghee (preferably homemade)
1/4 tsp Bi-Carb Soda dissolved in a little boiled water
Pre-heat your oven to 150 degrees Celsius (325 F).
Add all of the dry ingredients to a mixing bowl and mix thoroughly with a whisk.
Add the wet ingredients and massage together with your hands into a soft cookie dough.
Break off small amounts of dough, roll into a ball (about walnut size) and flatten into a disk shape.
Place on baking paper on a baking tray 2cm apart.
When the tray is full, place in the hot oven and cook for 10-15 minutes.
Once you can smell them (and they are a golden brown colour) they are ready!
Pull out of the oven and let cool completely before eating (or they will crumble).
*If you are a 100% gluten free person and cannot consume spelt, you may use 1/4 cup maize flour, 1/2 cup buckwheat flour and 1/4 cup rice flour instead of the spelt/buckwheat mix*