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ASHWAGANDHA MOON COOKIES

Delicious cookies to honor your moon days

Course Breakfast, Dessert, Snack

Ingredients

  • 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

Instructions

  1. With a handmixer, mix butter, honey and sugar well.

  2. Add dry ingredients and vanilla extract.

  3. Knead into dough. If needed, add a tbsp or two of any milk you choose.

  4. Keep it airtight in a fridge for a while (an hour or longer).

  5. Preheat the oven to 350°F/180°C

  6. 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.

  7. 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.

  8. 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.

  9. Drizzle with melted dark chocolate, if desired.

  10. Enjoy!