Warm Feelings Saffron Cookies

This recipe comes from the kitchen of holistic nutritionist and whole-food chef Sarah Britton. Sarah is the creator of My New Roots Grow, a wellness platform and expansive resource for cooking tutorials, holistic living, exclusive recipes, breathwork, and movement classes.

Today, Sarah shares her Warm Feelings® Saffron Cookie recipe, where she takes the classic childhood chewy cookie we all love and know and spikes it with our Warm Feelings® saffron latte for a unique and mood-boosting twist!

These sweet treats are so fragrant and fantastic; they are my new, quick-baking go-to when the craving strikes! The texture! The chew! Think crispy edges and fudge-y centers, rich in healthy fats and mood-boosting saffron.

I used my favorite latte mix from my friend Nikki Bostwick at THE FULLEST. I was so inspired by her story and the powers of saffron. This exceptional spice tastes incredible, and saffron’s clinically backed benefits act as an antidepressant, skin-soother, immune booster, and postpartum supporter.

I rolled the dough balls into a log to create a fun and spunky shape, but feel free to get creative! This dough is soft and malleable, giving it the potential to be molded into any shape you can think of.

Warm Feelings Saffron Cookies

Ingredients:

• 2 cups organic almond flour (not almond meal)
• 3 tbsp Warm Feelings® saffron latte powder
• ¼ tsp organic ground cardamom
• ¼ tsp organic turmeric
• ½ heaping tsp flaky sea salt
• ¾ cup runny organic tahini
• ⅓ cup + 2 tbsp organic maple syrup
• 2 tsp organic vanilla extract
• 2 tbsp organic salted pistachios, roughly chopped

Assembly:

1. Preheat oven to 325°F. Lightly grease or line 2 rimmed baking sheets with parchment paper.
2. In a large bowl, combine the almond flour, Warm Feelings® saffron latte powder, cardamom, turmeric, and salt. Set aside.
3. Whisk tahini, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick, and you may need to use your hands to finish mixing.
4. Roll about 2 tablespoons worth of the dough in the palm of your hands into a ball. Place on a clean surface and roll into a thin log/snake about 20cm / 8”. Shape as desired (I made a multi-curved “S” shape). Place on the baking prepared tray, sprinkle with chopped pistachios, and lightly press into the dough.
5. Bake for 10-12 minutes until the bottom is golden brown. Remove from the oven and let cool completely.
6. Store in an airtight container at room temperature for up to two weeks.

Makes 16 cookies

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Since October 2007, Sarah Britton’s successful blog, My New Roots, has inspired eaters from around the world alongside her two cookbooks and mini-series on Food Network Canada’s The Substitute Baker. My New Roots Grow is Sarah’s very own wellness platform, an expansive resource for cooking tutorials, holistic living, exclusive recipes, breathwork and movement classes, and so much more. Sarah’s deep love for nature’s bounty and seasonality shines through in all she creates, and her most recent study and journey into the power of breathwork continues to take Sarah and the My New Roots community to new heights.