Immunity Cookies
I’ve been returning to something I love and haven’t done in a while—baking. With winter here and flu season approaching, I thought it would be a perfect opportunity to sneak in some immune support.
These cookies are packed with phytonutrients like ginger, turmeric, and a variety of healing spices. I’ve included two versions of the recipe: a simple version for when you want something quick and easy, and a complex version for when you feel like getting creative and experimenting in the kitchen. Both are nourishing and full of flavor!
Complex Recipe:
Dry Ingredients:
100g oats
20g almond flour
100g chestnut flour
1 tsp baking powder
1 tsp baking soda
1/5 tsp each: cloves, cinnamon, cardamom, black pepper (enhances turmeric absorption)
1/5 tsp grated nutmeg
1/5 tsp salt + flaky salt for topping
Wet Ingredients:
1 tbsp melted coconut oil
1 tbsp ground flaxseed + 1 tbsp chia seeds
2 eggs (sub for flax egg to make it vegan)
6–8 dates, soaked in hot water and mashed
300g pumpkin (cubed, steamed, and puréed) or 250g pumpkin purée
40g 70%+ dark chocolate, chopped
1 grated nub of ginger (about 1 tsp)
1 grated nub of turmeric (about 1 tsp)
Simple Version:
Ingredients:
300g oats
1 tbsp melted coconut oil
2 eggs (sub for flax egg to make it vegan)
6–8 dates, soaked in hot water and mashed
300g pumpkin (cubed, steamed, and puréed) or 250g pumpkin purée
40g 70%+ dark chocolate, chopped
1 grated nub of ginger (about 1 tsp)
1 grated nub of turmeric (about 1 tsp)
Instructions for Both Versions:
Preheat Oven: Set to 180°C.
Mix Wet Ingredients: Combine pumpkin purée, dates, eggs, melted coconut oil, and grated ginger and turmeric in one bowl.
Mix Dry Ingredients: Combine oats, flours (if using), baking powder, baking soda, spices, and salt in another bowl.
Combine: Gradually fold the dry ingredients into the wet ingredients. Mix until fully incorporated.
Add Chocolate: Stir in chopped dark chocolate.
Form Cookies: Scoop the dough onto a lined baking sheet, flatten slightly, and sprinkle with flaky salt if desired.
Bake: Bake for 15–18 minutes or until golden brown.
Cool: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.