Ashwagandha Gingerbread Cookies

From gifting and swapping to baking and sharing over steaming festive beverages, cookies just bring joy this time of year. And, topping the list of holiday favorites, old-fashioned gingerbread cutouts are among the most iconic of the season. Made with tahini in place of butter or oil, this vegan version of the classic is just as aromatic, warmly spiced, and charming as traditional recipes, but healthier. And, alongside those cozy spices, we’ve sprinkled in some stress-reducing comfort, too, with our ORGANIC INDIA Ashwagandha.

Ashwagandha is increasingly garnering attention for its myriad benefits supporting health and wellbeing. Also called Indian ginseng or winter cherry, the potent adaptogen has been used for centuries, most commonly to aid the body’s resilience to stress. Considered a Rasayana, or rejuvenator in Ayurveda, research suggests Ashwagandha may help improve cognitive function, enhance energy levels, promote quality sleep, and more, in addition to aiding healthy stress response. That’s a complete package we could all make use of amid the holiday bustle, seasonal joys notwithstanding!

This simple dough comes together easily with no need to chill, but you may need to adjust the liquid depending on the runniness of your tahini. Feel free to warm slightly, or add water, to soften before mixing with the other ingredients. If the dough is too crumbly, add unsweetened plant milk or orange juice, one tablespoon or so at a time, until you can form a rollable dough, then let the fun begin! 

These tend not to be overly sweet, leaving the possibilities wide open for decoration. Stick with a subtle dusting of powdered sugar, coat with a light lemony glaze, or go wild with icing, sprinkles, and the works. Serve with your favorite cup of Tulsi tea and breathe in the warmth of the season.

Ashwagandha Gingerbread Cookies with Tahini

Yield 16-18 cookies

Ingredients

• 1 ¾ cup white whole wheat flour (whole wheat, spelt, or all-purpose work too)
• ½ Teaspoon baking soda
• 2 Teaspoons Ceylon Cinnamon
• 1 Teaspoon Ashwagandha
• 2 Teaspoons ground ginger
• ½ Teaspoon ground nutmeg
• ¼ Teaspoon ground cloves
• ½ Cup coconut sugar
• ¼ Cup blackstrap molasses
• ¾ Cup runny tahini (add warm water if needed for a spreadable consistency)
• 1 Teaspoon vanilla
• ¼ -⅓ Cup unsweetened almond milk or orange juice (more as needed)

Method

1. Pre-heat oven to 350 degrees F. Line a rimmed baking sheet with baking paper.
2. Place flour, baking soda, all the spices, and the coconut sugar in a medium bowl and whisk to combine.
3. Place tahini molasses, vanilla, and ¼ cup milk or orange juice in a liquid measuring cup and stir to combine. (Alternatively, warm slightly in a small saucepan, stirring until smooth and runny.) Add to  the flour mixture and mix with a wooden spoon to combine. If the dough is too crumbly, add additional milk or orange juice one tablespoon at a time until you can form into a ball/pliable dough.
4. Working with small portions of dough, gently roll to just less than a 1/4 inch, or desired thickness. Use your hands to press or pinch together dough as needed.  
5. Cut the rolled dough into desired shapes using cookie cutters and place on a prepared baking sheet lined with parchment paper. Repeat with the remaining dough portion.
6. Bake for 10-12  minutes. 
7. Remove from the oven and let cool completely before decorating. Enjoy!