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Ayurvedic Apropos Pumpkin Cookies


The New Year is an opportunity to listen to your body and eat according to your dosha [1], your imbalances, the season, and the Ayurvedic composition [2]. Currently in Vata season [3] (and being a true Vata person [4]), warm [5], homey, sturdy foods such as pumpkin and sweet potato provide balance and nourishment. So when I came across these [6] pumpkin vegan cookies, I couldn’t wait to give them a shot.




* 3/4 cup whole wheat flour

* 1/2 cup rolled oats

* 1/4 cup sugar

* 1/2 teaspoon baking powder

* 1/4 teaspoon salt

* 1 tsp. ground cinnamon

* 1/2 tsp. ground nutmeg

* 1/4 tsp. ground ginger

* 1/4 cup maple syrup

* 1/2 cup canned pumpkin puree (not pumpkin pie filling)

* 1 tsp. vanilla extract

* 1 1/2 Tbsp. canola oil

* 1/4 cup chocolate chips



* While the oven is preheating at 350ºF, combine flour, oats, sugar, baking powder, salt, and spices. Mix until well combined and set aside.


Oats + cinnamon = nostalgia

* In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate.


pumpkin. Never gets old. Goodbye Thanksgiving, but stay here pumpkin.

* Add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. Then stir in the chocolate chips (the heart and soul of any cookie).



chocolate chips

chocolate chips

* On a baking sheet lined with parchment paper, shape cookies of any size. (tiny ones = lots of love)

Baking sheet

Baking sheet

* Bake 10-12 minutes. And then, eat your heart out!





So delicious, so good for you, and perfect for this time of year. Enjoy! Have a great weekend!

Anika Yael Natori, aka, The Josie Girl
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