Healthy Yoga Cookies — Are Delicious!
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.’
I 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.
• 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.