This is my version of St. Hildegard’s medicinal cookies. Her recommendation is to eat a few every day to “remove hate from the heart, bring intelligence to the mind, and joy to the spirit”.
This recipe will make 20-24 golf-ball sized soft cookies.
A note about the grains – without a doubt, Hilde would recommend spelt and if you can find rolled spelt or spelt berries, then by all means, use it in this recipe. I am unable to find that ingredient at an affordable price where I live, which is why I use oats.
A note about the oats – for best results do not use quick cook rolled oats. The rolled old-fashioned oats that take ~20 minutes to cook provide a better texture. You will be grinding 3 cups of your oats and leaving 1 cup intact.
- 3 cups rolled old-fashioned oats, ground into a flour
- 1 cup quick-cook steel cut oats, left intact (or more rolled oats)
- 2 tbsp of psyllium seed husks powder
- 2 tbsp ground flax seed
- 1 tbsp pumpkin pie spice
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup unsweetened applesauce
- ½ cup date paste or 1 cup chopped dates
- 2 cups pumpkin puree (or a 15 oz can)
- ¼ cup molasses (whichever kind you prefer)
We’ll preheat the oven later instead of at the beginning like we typically do with baking.
In a large mixing bowl, sift together all the dry ingredients. Oat flour is easy to make in a food processor with the S-blade. Grind to your desired texture.
In another bowl, combine all the wet ingredients. If using the whole dates then puree them with the applesauce in your food processor until smooth.
Add the wet ingredients to the dry ingredients and mix well. You’re looking for a dough that will hold together well when you roll it into a ball. If it’s too wet add some more psyllium powder a tablespoon a time and let it absorb for 15 minutes (this stuff is powerful). If it’s too dry then add some water. You want a stiff dough that holds its shape.
Cover the bowl and let your dough rest for 20-30 minutes.
Preheat your oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
Hand-roll golf-ball sized cookies and place them on your lined baking sheet. They can be quite close together as they won’t spread. Press them down or leave them as spheres. Also, having a bowl of water nearby to lightly wet your hands makes the rolling easier.
Bake for 20 to 25 minutes as you revel in the delightful aroma wafting out of your kitchen. There’s joy in the making of these cookies too! When done, remove from the oven and let sit on the baking sheets for a few minutes (5 or so is good, you just want them to firm up a bit) then move them from the sheet to a cooling rack.
These freeze well and thaw fairly quickly. I’m not sure of their shelf-life outside of the freezer because I’ve never done that but I suspect only 2-3 days before mould sets in. These taste great with a mug of chai or dandelion tea. Enjoy!