I’m just going to come out and say it: I believe that gingersnaps are a superior cookie.

We talk a lot about the Six Tastes in Ayurveda and how it is important to incorporate multiple (if not all) in our foods and meals. While most cookies contain a lot of the sweet taste and a little of the salty taste, these ginger snaps also incorporate the spicy (or pungent) taste. Pungent flavors are particularly helpful for encouraging digestive fire (agni), which is also associated with our metabolism. By adding the spice of ginger to the sweetness of the coconut sugar, our bodies are more easily able to breakdown what would normally be very heavy (and potentially kapha provoking).

Molasses also has some wonderful properties! Due to the fact that it contains vitamins like B6, but it is also a great source of iron! I have known many women to ingest black strap molasses as a mechanism for support hair and nail growth, as well as preventing gray hairs. While refined sugar contains zero nutrients, molasses, has quite a bit to offer beyond its sweet taste.

INGREDIENTS

¾ C butter (sub ghee or coconut oil)

1 C coconut sugar

1 egg

¼ C molasses

1 Tbsp ginger – freshly grated

2 C buckwheat flour*

2 tsp ginger – ground

1 tsp cinnamon

2 tsp baking soda

½ tsp Salt

METHOD

Preheat over to 350
Soften butter, but don’t melt
Cream butter and coconut sugar
Add egg, molasses & fresh ginger
In a separate bowl, combine dry ingredients
Gradually stir in wet ingredients until well combined
Allow 20-30 minutes to set in the fridge
Roll into 1inch balls and place on greased cookie sheet (2in apart)
Bake 8-10 minutes

*Contrary to its misleading name, buckwheat does NOT actually contain wheat! In fact, rather than being considered a grass, it is related to plants like sorrel and rhubarb. Not only does buckwheat serve as a cover crop, but it is cultivated for its grain-like seeds. It is high in protein, magnesium potassium and dietary fiber. It also makes for an excellent honey plant, supporting for bees to craft a rich, dark, nourishing product. You will find buckwheat used frequently in Asian countries, for foods like soba noodles Japans, tea in China and fried pakora in India. It can also be prepared into a hot cereal, pancake, or even crackers. If buckwheat was not already on your radar, check it out.

OTHER CONSIDERATIONS…

If you have extra almond pulp from your Honest Almond Milk, you can sub in 1/4-1/2 and add less buckwheat flour.
To REALLY keep the cookies from spreading, you can let the dough set in the fridge overnight.
To make it dairy free, try subbing in a Flax egg.
Feel free to add a tsp of other warming spices (i.e. ground glove, nutmeg).

This recipe was inspired by my wonderful friend, Jen Volkening.

Self care is a radical act — when you are vibrant and awake, you have the clarity and energy to show up for what you believe in. Cultivate Balance provides Ayurvedic consultations, Goodness Guides, and online wellness courses that support you to nurture yourself so you can nurture the world. Dive in with our FREE mini-course, The Basic Balance Challenge!