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Delicious Immune Boosting Cookies

Ginger, Cinnamon, Zinc, Vitamin C...immunity boosting ingredients in a delicious, very easy to prepare cookie!

Fresh Ginger takes a little longer to prepare, but it's worth it. Peel it with a spoon, then slice it thinly, then chop across, and you just keep on chopping for a few minutes to get it as fine as possible. You can chop a bunch at once and then keep it in the fridge in a glass or plastic sealed container to add to salads or tea. In Ayurvedic medicine, ginger brings the heat. In lab studies, it's been shown to kill bacteria, viruses, and even parasites.

Maple Syrup contains a good amount of Zinc, which has been shown in studies to slow replication of viruses or stop them in their tracks completely. Unlike supplements, Zinc in a natural food state is easier utilized by your body. I love Butternut Mountain Farm Dark Robust because it's real maple syrup from small farms in Vermont. You can get it here:

Recipe by Doe Zantamata

Cook Time: 7-8 minutes
Preparation Time: 10 minutes
Makes approximately Three Dozen + Small Cookies

Bowl #1, Mostly Dry Ingredients: 

- 1.5 Cups All Purpose Flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons Ceylon Cinnamon (or 1 teaspoon if using regular cinnamon)
- Sprinkle Salt
- Sprinkle Nutmeg

Bowl #2, Mostly Wet Ingredients:

- 1/2 Cup Coconut Oil
- 3/4 Cup Peanut Butter (or Almond, Cashew, or Sunflower Butter)
- 2 eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoons Fresh, Super Finely Chopped Ginger (or 1 teaspoon powdered Ginger)
- 3/4 Cup Maple Syrup, Honey, or a mix of both to make 3/4 cup total
- 1/2 Cup Brown Sugar
- Zest of 1 Lemon (or a squeeze of Lemon Juice)

Fold-In Ingredient:

- 3/4 Cup Shredded, Sweetened Coconut


Preheat Oven to 350 degrees, or Convection Oven to 330 degrees

1. Mix together Bowl #1 mostly dry ingredients and combine using a fork or whisk to mix evenly

2. Mix together Bowl #2 mostly wet ingredients and blend with a hand blender or mixer for 2-3 minutes until all blended together.

3. Add Bowl #1 mostly dry ingredients 1/4 at a time to Bowl #2 and mix well.

4. Fold in Shredded coconut and if you like, you can add other fold-ins like chocolate chips, chopped nuts, or dried cranberries (total of 1/2 to 1 cup extra fold-ins)

5. Scoop using a tablespoon onto a lightly oiled, or nonstick cookie sheet, or cookie sheet lined with parchment paper. Use a fork to press each cookie criss crossed. The dough will be sticky. Use a spoon to scoop out the dough from the tablespoon and slide the fork to make the criss cross instead of straight pressing and lifting if it's staying stuck to the utensils.

6. Bake for only 7-8 minutes. The cookies will puff up and will deflate when taken out of the oven.

Cookies will be chewy and so awesome.

Note: If you're using all maple syrup and no honey, you may need to add a little extra shredded coconut as honey is thicker than maple syrup. Another 1/4 - 1/3 cup shredded coconut should do it.

I don't know how long they keep because they do not last more than a day around here. You can keep them in the fridge to have them stay fresh longer in a sealed glass or plastic container.

I hope you enjoy these cookies and stay well <3

Love, Doe


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