Tahini Gingerbread Cookies

Made with tahini in place of butter or oil, this vegan version of classic gingerbread cutout cookies is just as aromatic, warmly spiced, and charming as traditional recipes, but healthier.!

From gifting and swapping to baking and sharing over steaming festive beverages, cookies just bring joy this time of year. And, while the time spent can be extended for as long as you have and like, they really don’t take much time and never fail to produce delight. Topping the list of holiday favorites, old-fashioned gingerbread cutouts are among the most iconic of the season. This simple (and fun!) to prep recipe proves you don’t need to pack in a lot of butter and refined sugar for scrumptious delights. A warm spice blend is actually elevated, even, with a little less sugar; here, a coconut sugar and blackstrap molasses blend really allows that to shine. And, alongside those cozy spices, I like to sprinkle in some stress-reducing Ashwagandha comfort, too. This is optional, but if you happen to have or be interested in that adaptogen, this is a sweet way to incorporate it.

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 whatever the season!

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.

Does this holiday season fseem to be flying by too fast for you, too? If so, I can tell you there’s a sort of a remedy for that feeling of falling behind—it’s called baking sookies.Just one batch is all you need for the perfect playfulness, aromas, and creative concentration to ground and enfold you in the present. Consider serving your yields with your favorite relaxing cup of tea, and give yourself a moment to enjoy. xo

Use code HAPPYAPPLE for 15% off Organic India Ceylon Cinnamon, Ashwagandha, and other products!

Tahini Gingerbread Cookies

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Yield: 18

Author: Wendy McMillan

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

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.

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, optional
• 2 Teaspoons ground ginger
• ½ Teaspoon ground nutmeg
• ¼ Teaspoon ground cloves
• ½ Cup coconut sugar
• ¼ Cup blackstrap molasses
• ¾ Cup tahini (runny--add warm water if needed for a spreadable consistency)
• 1 Teaspoon vanilla
• ¼ -⅓ Cup unsweetened almond milk or orange juice (more as needed)

Instructions

1. Pre-heat oven to 350 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 lined with parchment paper. Repeat with the remaining dough portion.
6. Bake 10 – 12 minutes. Remove from oven and let cool completely before decorating. Enjoy!

Nutrition Facts

Calories

129

Fat

6 g

Sat. Fat

1 g

Carbs

18 g

Fiber

2 g

Net carbs

16 g

Sugar

7 g

Protein

3 g

Sodium

45 mg

Cholesterol

0 mg