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We’ve been alllll about the medicinal recipes here at OO ever since starting our new blog category called Olivia’s Apothecary. My goal is to teach you guys how to use powerful herbal allies – not only in your daily routine as teas, tinctures, and more… but in your food as well, so that you have an even deeper connection with the taste and energetics of the herbs that are working so hard for your body. (Not to mention the fact that infusing herbs into your food is tasty and FUN! You feel like a true kitchen alchemist when you make something that’s not just delicious, but packed with medicinals, too).

Today I’m sharing my recipe for gluten free digestion-warming spiced sugar cookies, utilizing our best-selling tea blend, The Guardian. Instead of using pre-ground cinnamon or nutmeg from the grocery, you’ll actually be grinding your tea fresh into a powdered spice blend that is so potent you can feel it. The Guardian is a mix of cinnamon, ginger, clove, rosemary, and orange peel (which is such a superstar herb for digestive issues), and it’s designed to warm up your digestive fire to support your microbiome and help you beat bloating and discomfort. Since cookies are a food that can sometimes feel a bit heavy, this blend is the perfect balancing addition to the recipe and makes for an unbelievable hit of flavor.

As I mentioned, the star herb in this blend (our girl Orange Peel) is a powerful ally not only for digestion, but for the spirit as well. Our recent podcast guest and renowned herbalist Jill Blakeway says, “Orange peel helps your psychic weight drain down, and your spirit lift up.” With its Qi-descending power, orange peel makes sure that digestion is flowing in the right direction, and helps us to ‘let go’ of what may be weighing down both the belly and the spirit. Because orange peel directs Qi downwards, it helps not only the downward movement of food through the intestines and thus elimination, but also aids us when we feel like things are ‘repeating’ on us or coming back up in the form of burps or hiccups.

And of course, this recipe features many other microbiome and digestive superstars like ginger, cinnamon, and rosemary (which is especially good for fungal balance in the gut). The perfect antidote when consuming a special fall treat like these cookies!

While this recipe is highly medicinal, it tastes anything but. Think of the best pumpkin spice latte you’ve ever had, having babies with your favorite sugar cookies. The texture and flavor are melt-in-your-mouth-good, and you’ll want to serve this to friends and fam throughout fall and the holiday season.

Digestion-Warming Spiced Sugar Cookies feat. The Guardian Tea

PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins
SERVES

Ingredients

  • 2 cups all-purpose gluten free flour (I used Bob’s Red Mill)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp The Guardian, ground into a fine powder via a coffee grinder or similar
  • 1 ½ sticks unsalted butter, softened
  • ½ cup cane sugar (save extra on the side + cinnamon for rolling)
  • 1 egg
  • ¼ cup molasses

Directions

  1. Preheat the oven to 350F. Prep two baking sheets with parchment paper or silicone mats.
  2. Using a coffee grinder or similar appliance, grind 1-2 tablespoons of The Guardian tea into a fine powder. While the recipe calls for 1 tbsp powdered tea, you can always add a little bit more if you’re all about the spice! Tip: save any extra and mix with coffee grounds for fall lattes.
  3. In a medium bowl whisk together the dry ingredients: flour, baking soda, and The Guardian powdered tea.
  4. In a large mixing bowl, use an electric mixer to beat the butter on low for 1 minute. Gradually add the sugar, beating on medium speed until everything is combined and fluffy.
  5. Add the egg and molasses, and beat to create a smooth mixture.
  6. Add the dry ingredients to the wet ingredients and beat on a low speed until a thick dough forms, being careful not to overmix.
  7. Optional: Chill dough for 20 minutes covered in the fridge.
  8. Optional: Chill dough for 20 minutes covered in the fridge.
  9. Bake for 10 minutes. The cookies will set a little, but still be puffy and soft. Remove the baking sheets from the oven and let the cookies cool completely before serving or storing. Enjoy!

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