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Friday, December 14, 2012

Yoga Cookies

If you haven't been able to make it to our yoga and meditation sessions, then at least give yourself a small break at home to make these energizing Yoga Cookies by Chef Chloe Coscarelli.

Chef Chloe is one of Food Network's winners of the hit reality show Cupcake Wars -- the first time a vegan chef captured the top prize!

Her cookbook, Chloe's Kitchen, has won over the hearts of many, both vegan and non-vegans alike.

Read more about Chloe at chefchloe.com .

Enjoy!

                                                                                 Source: chefchloe.com via Carys on Pinterest




Yoga Cookies

Makes about 32 2-Inch Cookies

These healthful agave-sweetened cookies are my favorite after-yoga snack. They are loaded with oats, coconut, raisins, walnuts, and chocolate, making them perfect for a boost of energy. I don't know what it is about downward-facing dog that gives me a sweet tooth! Namaste.

Make-Ahead Tip
Cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.

1 1/2 cups all-purpose flour, or whole-wheat pastry flour
1teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup canola oil
1/2 cup agave or maple syrup
1 tablespoon pure vanilla extract
1 1/2 cups rolled oats
1/2 cup sweetened or unsweetened shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips (dairy-free)

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or Silpat.

In a large bowl, whisk together flour, cinnamon, and salt. In a separate bowl, whisk oil, agave, and vanilla. Add the wet mixture to the dry mixture and whisk until combined. Using a large spoon or spatula, fold in the oats, coconut, raisins, walnuts, and chocolate chips. Scoop about 1 1/2 teaspoons of cookie dough onto the prepared baking sheet and flatten the dough with the palm of your hand. Bake for 12 to 14 minutes until the edges of the cookies are golden.

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