Done with Winter Indian Ginger Tea Cookies

January through March is peak season in edenic places like Costa Rica (shameless plug: Red Apple Yoga Retreat, April 2012)  and other locales that conjure visions of white sands, warm sunlight and outdoor yoga (maybe that’s just me). At this point of the season, everything is in full dormancy and without the thrill of the holidays people begin to feel down and crave change.

Ayurvedic recipes are not just healthy, they also balance the emotions of the seasons. Winter recipes are warm, cooked and soothing; Summer recipes are simple, refreshing and hydrating. Here at peak winter, we choose nourishing dishes filled with carefully chosen spices that both support our immune systems and lift our moods.

This deceivingly delicious Indian Ginger Tea Cookies recipe is:

  • Vegan, low-fat, low-calorie, gluten-free AND high in nutrients.
  • Balancing for all doshas but particularly for Pitta which can feel the most frustrated and restless at this point of the year.
  • Each and every ingredient is chosen for a Winter balancing quality:
    • Mood lifters: cardamom, nutmeg, cinnamon and dates
    • Immune builders: ginger, black tea, clove
    • Nutritional supporters: oat flour, sunflower oil, applesauce, molasses
  • Each cookie contains:
    • Protein 2g
    • Calories 75
    • Fat 1g
    • Iron 3% dv
    • Fiber 3g
    • Good source of calcium, magnesium, B vitamins, fiber and vitamin E


Yields 24 cookies

Dry Ingredients:

  • 2  cups oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch sea/black salt

Tea Ingredients:

  • 1 metal loose tea strainer
  • 1 1/2 cups water
  • 1/2 cup chopped pitted dates
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 tablespoons fresh grated ginger root (about 2″) peeled and grated, save the pulp
  • 8 whole cloves
  • 2 Tbsp loose black tea (Assam, Darjeeling are traditional Indian choices)
  • 1-2 tsp cardamom powder

Wet Ingredients:

  • 1/4 cup molasses
  • 1 Tbsp sunflower oil
  • 1/4 cup unsweetened apple sauce


1) Tea: place black tea, ginger pulp and cloves in the tea strainer. Bring 3 cups water, 1/2 cup dates, cinnamon, nutmeg and cardamom to a boil. Add the filled tea strainer and let simmer on medium uncovered until the water cooks mostly away (about 15 minutes). Remove tea strainer and mash or blend dates into a paste. Add molasses, oil and applesauce and mix well.

2) Preheat oven to 375 degrees. Mix all dry ingredients in a large bowl.

3) Add date-tea-wet ingredient mix to dry ingredients and mix well.

4) Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet. Moisten the bottom of a drinking glass or jar of about 2″ diameter lightly with water and flatten each ball.

5) Bakes 10-15 minutes depending on oven, check after 10, they burn quickly. Once done, turn oven off and allow cookies to cool in the oven for a crisper texture.

6) Great with tea or as you web surf for cheap flights to somewhere tropical. Enjoy!

About Kimberly Skrobol

A student of yoga since 1995, Kimberly has studied and taught in New York, Spain and southern India. She holds advanced international TUV ISO 9001 certifications in Yoga, Yoga Therapy and Ayurvedic Nutrition. Kimberly also holds a Masters in Education and a Masters in Health and Fitness as a Nationally certified Nutritional Counselor specializing in traditional Eastern and Western philosophies. 

 Kimberly’s unique approach is to blend the values of traditional practices with the pace of modern life. This results in a stronger body and mind with appreciation for each individuals preferences and lifestyle practices.
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