You may read this recipe title and think this is quite the oxymoron. How can a cookie be considered Ayurvedic? The answer is this, by utilizing the Ayurvedic principles, pretty much anything that is made from actual “whole foods” can be made as Ayurvedic. In this specific recipe, I have taken the traditional chocolate chip cookie, made it with 100% whole grain spelt flour, added many warming spices to enhance the digestion properties, replaced the sugar for a smaller amount of maple syrup and molasses, used 60% dark chocolate instead of milk chocolate and last but definitely not least, used ghee instead of butter (coconut oil is also a great option!). The result is a guilt-free, delicious and kid-friendly treat. I was able to test these out on my family (back home in the Mid-West) whom might I mention, used to be afraid of anything that was labeled natural or organic, and indeed they were devoured before the night was done. Success!!
- Doshic effect: Vata↓, Pitta↑, Kapha↑ (pitta & kapha can enjoy in moderation)
- Serving: 2 dozen medium size cookies
- Time: 20 minutes prep, 10-14 minutes cook time
- Big bowl and medium bowl for mixing
- Mixing and measuring spoons
- Measuring cups
- Flour sifter (recommended but not required)
- Electrical mixer or hand blender
- Cookie sheet
- 2 cups of 100% whole grain spelt flour, sifted
- 1/2 tsp baking soda
- 1/2 tsp salt (sea salt or Himalayan)
- 1/2 cup of melted ghee** (can be replaced with melted coconut oil)
- 1/2 cup of maple syrup
- 1/4 cup molasses
- 2 medium eggs or 1 large egg
- 1/2 tsp vanilla extract
- 1 cup of chocolate chips (can be omitted to make plain ginger spice cookies, Yum!)
- 1/4 tsp cinnamon powder***
- 1/8 tsp of cardamon, ginger and turmeric powder***
- Pinch of clove powder***
- Preheat the oven to 325 degrees.
- In a large mixing bowl, combine the sifted spelt flour, baking soda, spices and salt.
- In a medium mixing bowl, combine the eggs, maple syrup, molasses, melted ghee and vanilla extract. Blend with the electric mixer on a low speed until this wet mixture is thoroughly blended.
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Blend on a medium setting until there is no sign of dry ingredients and everything looks evenly blended.
- Add the chocolate chips and manually mix with a large spoon. ***I decided to split the dough in half and make 1/2 with the chips and half without. The result? Very versatile!! My sensitive nervous system is not a fan of the caffeine in chocolate at night, so the plain cookies are a great option for a nighttime treat. I also found the chocolate chip cookies were more of a dessert cookie, where as the plain ginger spice cookies were better as a tea companion (especially Spiced Chai!). Go ahead and play around!!
- Once the dough and chips are evenly mixed, place a large piece of parchment paper on 2 cookie sheets. Wash your hands. Using a teaspoon, scoop the dough up and begin to roll in your hands until you form a nice cookie dough ball. Place on the cookie sheet, flatten slightly with your fingers (see pic above) and repeat. Remember to use the measuring spoon to ensure equal size cookies and even cooking.
- Once you have 12 cookies on each sheet ( I did one dozen chocolate chip, one dozen plain ginger spice), place these in the preheated oven and set the timer for 12 minutes.
- Once baking, check on the cookies at 10 minutes since every oven will have slightly variable baking times. Once done, the cookie will look golden brown and slightly dry.
- Take the cookies out of the oven and using a spatula, place on a wire rack to cool.
- Enjoy these healthy treats with some Chai tea, as a snack or as a guilt-free dessert. Bring to a potluck or dinner party and let your friends and family know how delicious healthy eating can be!