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:

  1. Preheat Oven: Set to 180°C.

  2. Mix Wet Ingredients: Combine pumpkin purée, dates, eggs, melted coconut oil, and grated ginger and turmeric in one bowl.

  3. Mix Dry Ingredients: Combine oats, flours (if using), baking powder, baking soda, spices, and salt in another bowl.

  4. Combine: Gradually fold the dry ingredients into the wet ingredients. Mix until fully incorporated.

  5. Add Chocolate: Stir in chopped dark chocolate.

  6. Form Cookies: Scoop the dough onto a lined baking sheet, flatten slightly, and sprinkle with flaky salt if desired.

  7. Bake: Bake for 15–18 minutes or until golden brown.

  8. Cool: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.