It is one of the coldest days of the year here in Chicago and if you find your sleep is light and interrupted, or you are feel fearful, anxious or nervous during this Vata dosha aggravating season, it’s time to ground yourself with Vata pacifying food to calm and settle. And these Ayurvedic cookies definitely count too!
While I am writing this post, I am sitting nicely wrapped in my blanket, cozy at the fireplace, my pup is resting at my feet. I am drinking hot apple cider made with freshly grounded spices, enjoying the freshly baked cookies still warm from the oven. Dolce Vita. I am already feeling the calming effects with each bite :)
These Ayurvedic cookies are healthy, guilt free and suitable for everyday snack. There is no added sugar, they are made of clean ingredients only and are gluten free.
I have chosen to use nourishing and grounding almond meal combined with finely ground almond flour as the base. I added carob for the chocolate like rich flavor and pureed butternut squash for its high fiber and vitamins content. I also substituted oil with ghee and added coconut cream for additional moist.
Lastly, I mixed in a special ingredient: vata-grounding herb, called Brahmi (also known as Gotu Kola). Brahmi is an Ayurvedic medicinal herb used for centuries to calm down the nervous system and rejuvenate brain tissue.
There has been spread of sinus infection lately among Chicagoans, so I wanted add a powerful herb to boost immunity and support respiratory health. Brahmi is ideal for that! It has been used in Ayurvedic medicine for bronchitis, congestion, chest colds, and blocked sinuses. It clears out phlegm and mucus and relieves the inflammation in the throat and respiratory tracts to promote speedy recovery.
Makes 12-15 cookies
2 cups almond meal
1 cup almond flour
½ tsp Himalayan salt
5 Tbsp carob (adjust based on your liking)
2 Tbsp. Brahmi powder
1 tsp. cinnamon
½ tsp. cardamom powder
½ tsp. nutmeg
½ tsp. ginger
1 cup pureed butternut squash
3 Tbsp. ghee
5 Tbsp. coconut cream
coconut chips and hemp seeds for topping
Preheat your oven to 350 F.
Place dry ingredients to a bowl and mix well. Add the ghee, squash and coconut cream. Add little bit of warm water to form a slightly sticky dough. Form each cookie into a small ball and press flat onto a stainless steel or stoneware cookie sheet or glass baking dish. Bake 10-15 minutes or until done.