Tahini Gingerbread Cookies

Does this holiday season fseem to be flying by too fast for you, too? I feel like it’s some kind of mischievous elf whizzing by with a kind of tempting mirth, daring me to grab onto elusive coattails. I guess that’s a fairly convoluted comparison, but my mind ifs just a mashup filled with buzzing holiday wishes amid weekdays that just will not pause and relax the way I feel like they’re supposed to this time of year. Luckily, there’s a sort of a remedy for that feeling of falling behind—it’s called baking sookies.

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. 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, I like to sprinkle in some stress-reducing Ashwagandha comfort, too.

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!

Speaking of bustle, F and I just returned from a whirlwind trip to Connecticut to see family. Due to unforseen circumstances, the already short trip was curtailed by a day, but we packed in as much as we could, especially when it came to chasing my giggling nieces around and oging the adorable baby nephew. But the big, memorable adventure came when, frozen head to toe at a remote holiday lights festive, Uncle Andrew unintentionally locked the family car while it was running, empty of passengers. It was a stressful ordeal, but it all worked out, and I was so impressed by my sister and her husband’s composure. As for the kids, they ultimately took it on board like a PJ party, when my sister, her kids, F and I piled into my Dad’s car in an unconventional way, getting the kids home and warm while my poor parents and brother-in-law were left shivering awaiting AAA. On the ride home, we sang Christmas carols in animal voices (mostly Jingle Bells) for an hour and a half, attempting to distract crying, tired baby. Anyway, the only reason I bring this up—aside for my own posterity—is because we deserve to remember, this time of year more than any, maybe, that life’s messiness often brings the most vivis memories. In other words, we deserve to go gentle on ourselves. There is no such thing as perfection, so instead of striving for it, let’s just roll with things the way they are.

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. Consider serving with your favorite relaxing cup of tea, and give yourself a moment to soak in the aromas and just breeeeathe. xo

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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

Pre-heat oven to 350 F. Line a rimmed baking sheet with baking paper.
Place flour, baking soda, all the spices, and the coconut sugar in a medium bowl and whisk to combine..
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.
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.
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.
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