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Add these ‘Yoga Cookies’ to your holiday cookie repertoire: they’re healthier than most and are incredible. Guilt-free kid treats!

I discovered these cookies when artist and mom-friend Day Milman brought them along on a camping trip; her recipe is adapted from one by Chef Chloe. Make a batch of dough and keep in the freezer for ‘cookie emergencies.’

love making these for Tokki. They mitigate my guilt over depriving my toddler of real sweets, the kind we adults get to enjoy. I literally had never given him a proper cookie until this Christmas because I want him to develop a palate used to healthy, whole foods.

This ‘Yoga Cookie’ is the perfect compromise as we baby-step towards real treats. It’s sweet (but with no refined sugar) — and has a few chocolate chips thrown in because why not? No need to be cruel. I feel good about Tokki eating these especially when I add ground flax: I just substitute a bit in the measurement for flour.

Here’s the recipe – it’s even vegan.

Yoga Cookies

• 1 1/2 cups all-purpose flour (I will sometimes substitute some of this for ground flax)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 3/4 cup canola oil

• 1/2 cup agave or maple syrup (I use maple)

• 1 tablespoon pure vanilla extract

• 1 1/2 cups rolled oats

• 1/2 cup unsweetened shredded coconut

• 1/2 cup raisins

• 1/2 cup chopped walnuts

• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350° and line a large baking sheet with parchment paper

In a large bowl whisk together flour cinnamon and salt.

In a separate bowl whisk oil, syrup, and vanilla.

Add wet mixture to the dry mixture, whisk until combined.

Using a large spoon or spatula, fold in the oats, coconut, raisins, walnuts, and chocolate chips.

Scoop a tablespoon and a half of cookie dough onto the prepared baking sheet; flatten with the palm of your hand.

Bake for 12 to 14 minutes until the edges of the cookies are golden.

Hannah Sung is a video journalist and producer with the Globe and Mail and writes a parenting blog at iVillage Canada.

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