Ginger Vanilla Cookies


The holidays are here. It is a time for connection, reflection, and an opportunity to release old patterns which no longer serve you. 

Whether your celebration is grand or intimate, preparing food in a calm and loving state can be a precious gift - for both the giver and receiver. 

We wish you a grace filled holiday and if you are looking for a few sweet delights to share, we have a few to choose from - Date, Macadamia Nut, Honey Pecan, and the most recent, Ginger Vanilla. Enjoy!


Serves: 4

You'll need

  • 1 cup spelt and ½ cup brown rice or barley flour

  • ⅓-½ tsp. mineral salt

  • ½ tsp. finely chopped fresh ginger

  • 1 pinky finger tip length of vanilla bean or ½ tsp. natural vanilla extract (optional)

  • 4-6 threads saffron (optional), (grind in a small amount of hot water)

  • 4 whole walnuts or nut of your choice

  • 1-2 Tbsp. ghee

  • 4 chopped fresh dates (soak dried dates in a little hot water for 1-2 hours)

  • ⅓ cup water

Here's how

  1. Melt 1 tsp ghee in a small pan, and gently simmer the salt, ginger, vanilla, saffron and date.

  2. Mix with the flour and stir in the rest of the ghee. Add the water to create a slightly sticky dough.

  3. Shape into balls, pressing gently with your palm to flatten into the desired size and shape cookie, putting your love into them with the palm of your hand.

  4. Add the nut to the center and simmer in a pan with a little ghee coating the pan on medium heat until firm.

  5. The length of cooking depends on the thickness of the cookies. Somewhere between 3 and 10 minutes.

  6. Or bake at 350F or 180C for 15-20 minutes or until golden and still soft.

  7. Enjoy with a meal or on their own.

Visit our Ayurveda Lifestyle page for kitchen essentials

Back to blog