So our last recipe was a delicious Apple ashwagandha latte, and I talked about how it creates a beautiful, autumn vibe sided with cookies, your favorite blanket, rainy day and a book.
Today I want to share a cookie recipe to go with the latte!
Ashwagandha moon cookies:
– Nurture your hormones
– Support your moon cycle
– Super nourishing, but also making your sweet tooth happy
– Can be dipped in chocolate 😉
– Beautiful way to honor your cycle
I have been looking into more ways to include ashwagandha in my life, to nurture my hormones, love my female body and support my menstrual cycle – and although my good old magical ashwagandha drink in an amazing, delicious way to do all of this, we all eventually wanna add some new, cool ways of enjoying nurturing foods (and powders, I guess).
Of course, creating a cookie recipe was a logical next step, because what’s a better way to incorporate loving nutrition in your life than.. A plate of delicious cookies? 🙂
They’re called moon cookies because they are all about supporting your moon cycle, hormones, divine feminine – all the good stuff!
I’d recommend making them a day or two before period, so that you can enjoy your bleeding while already knowing you’ve done something to support it, to show yourself that you’re honoring those days! Along, perhaps, with some other rituals and ways that you can honor your menstruation, which I share a lot about in Self-love, Period.
In this recipe, I used birch sugar because, well, I had it at home and wanted the cookies to turn out with lighter colors, and my usual raw cane sugar would have made them brownish. Also, birch sugar has lower glycemic index which means it’s not gonna spike your blood sugar levels as fast as regular white sugar – which is a nice thing fo our hormonal health. Loving nutrition is also something I cover deeply in Self-love, Period. so check it out and join us.
Another cool thing about birch sugar is that, unlike the regular white sugar, it’s good for your dental health. All these little things can be lovingly considered when you’re at peace with food and practicing loving nutrition, in a way that feels good to you. This too, I talk about A LOT in Self-love, Period. because it’s the most important part of your hormonal AND overall health.
So, considering all these little benefits of birch sugar, and considering that I enjoy the taste, it’s subtle, yet sweet – it’s one of the many sweeteners I choose to use. However, you can simply use regular white sugar, or any other sugar you enjoy – the cookies are yours, your way of taking loving care of your body and whatever ingredients you choose are the best ingredients for you!
WHY YOU SHOULD TRY IT:
– Spelt flour: fiber, magnesium, B vitamins, zinc, iron, phosphorus
– Butter: vitamins A, D, E, K, B12
– Almonds: healthy fats, vitamin E, folate, calcium, magnesium, potassium, manganese & phosphorus
– Cinnamon: antioxidants, manganese, calcium, iron, several more vitamins + minerals & fiber
– Honey: a bit of minerals + vitamins, phenolic acid & flavonoids, enzymes
– Ashwagandha: pure magic; antioxidants, helps restore balance, fights stress, does wonders for our mental + physical health
ASHWAGANDHA MOON COOKIES
Delicious cookies to honor your moon days
- 125 g (1/2 cup) Butter
- 250 g (2 cups) Flour, spelt type 630
- 1/2 tsp Baking powder
- 60 g (1/3 cup) Xylitol (birch sugar)
- Pinch of salt
- 3 tbsp Ground almonds
- 2 tbsp Ashwagandha powder
- Pinch of cinnamon
- 1/2 tsp Vanilla extract
- 1 tbsp Honey
- 2-3 tbsp Milk, if needed
- ca 100 g (1/2 cup) Dark chocolate chips optional
With a handmixer, mix butter, honey and sugar well.
Add dry ingredients and vanilla extract.
Knead into dough. If needed, add a tbsp or two of any milk you choose.
Keep it airtight in a fridge for a while (an hour or longer).
Preheat the oven to 350°F/180°C
Dust the working surface with flour (you can add a bit of ground almonds, for additional taste kick), roll the dough out to 1/2′ thickness.
Using a moon cookie cutter, cut out your moons and put them onto a baking parchment lined baking sheet.
Re-roll the rest of the dough to cut out more cookies until you’re out of the dough.
Bake for ca. 10 minutes, till they’re lighty brown – don’t overbake them. They're soft to touch when hot, it's okay – when you let them cool down, they will be perfect.
Drizzle with melted dark chocolate, if desired.