Satyam Holistic Wellness

A sweet heart offering for the season…

I’ve been making these little cookies for years and they truly are a delight! They come from the cookbook “Ayurvedic Cooking for Westerners,” by Amadea Morningstar. They are simple to make, with very few ingredients. They are light, slightly chewy inside and a bit crispy outside and have just enough sweetness to create that melt in your mouth goodness.

I love that they are made with maple syrup. Its sweetness makes a delightful combination with the pungent, warm tones of the cardamom. They are great served with a spiced chai tea or a cup of tulsi leaf tea. I would call them 3 bite cookies, and an average serving of 3 cookies per person would be my suggestion. The almonds do make them filling.

These cookies would make a perfect treat for your gluten-free guests this Christmas.

Let me know how they turn out…and enjoy every flavourful bite!

Recipe

Makes 24 cookies

Ingredients:

2 cups of almond meal or flour (you can buy it or grind your own in a food processor)

1/2 cup maple syrup

1/2 tsp freshly ground cardamom

(your may wish to add 1/8 tsp of nutmeg, 1/2 tsp cinnamon and a hint of vanilla. Personally, I prefer to let the cardamom shine on it’s own)

3 tbsp of water

1 tsp coconut oil or ghee

Directions

1. Preheat your oven to 325 degrees.
2. In a large bowl, mix the almond meal, maple syrup, and spices. Add the water a little at a time to moisten the dough, using less or more as needed.
3. Grease a cookie sheet with coconut oil or ghee. If your oil or ghee has solidified, put it in the center of the cooking sheet and pop it into the oven for a minute or so. Pull it out and use a paper towel to spread the oil.
4. Roll the batter into teaspoon-sized balls and arrange them on the cookie sheet.
5. Bake for 20-30 minutes (keep your eye on them). Pull them out of the oven when the edges are lightly browned.
6. Let them cool for a few minutes, then remove carefully with a spatula and place on a plate. Allow them to completely cool before serving.