Week 6 Recipe: Forgiveness Cookies

Ayurvedic self-care recipe: Forgiveness cookies

These cookies offer a taste of sweetness to augment the reality that life can be kind of bitter at times.

Forgiveness Cookies

1 ¾ cup whole wheat flour (listen to my sermon on high-quality flour in the video, you will thank me later. But, if you can’t find freshly milled flour then choose organic whole wheat from your best source.)

¼ tsp. salt

1 tsp. cardamom

½ tsp. freshly ground nutmeg (if your nutmeg is not freshly shaved, use about half that amount)

½ cup pecans or any nut, finely chopped (save a few bigger pieces to press into the center of the cookies)

1 flax egg (2 TBSP freshly ground flaxseed mixed with 3 TBSP warm water, let sit for 3-5 minutes)

⅓ cup ghee or oil

½ cup raw cane sugar, jaggery, or piloncillo

⅓ cup milk of any kind (I used oat milk)

Heat your oven to 350 F/180 C.

Combine the flour, salt, spices, and pecans and stir very well.

Whisk together the flax egg, ghee, sugar, and milk.

Make a well in the center of the flour mixture and pour the ghee mixture into it. Begin to fold the flour into the liquid ingredients by scooping a spatula or your hand from bottom to the top. The trick is to ensure everything gets coated well with the minimum amount of mixing possible. The dough should be on the thicker side and easily shaped with your fingertips.

Pick up a golf-ball sized piece of dough and form it into a ball in the palm of your hand. Gently press it flat into a cookie sheet with the center of your palm, then place pecan pieces into the center (you could also use date pieces or a dab of nut butter).

Bake for 10-15 minutes. The cookies are done when they offer slight resistance to a gentle touch of your fingertip (in other words, the dough neither sinks under gentle pressure nor is baked so long that it does not respond to your touch).

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