These are probably the cookies you’d imagine every stereotypical crunchy granola tree-hugging hippy yoga teacher to be munching on. Well, you’re not wrong! They are packed with just about every nut and seed imaginable, they’re gluten-free and vegan, and I can personally vouch that yogi’s do, in fact, love them. This yoga teacher knows her way around a good cookie, and rest assured that this is a delicious one that will have you chanting yummmmm (which kind of sounds like Om, right?).
In all seriousness, I decided to name them yoga cookies because I brought them to the instructor practice at Higher Health Yoga today to share with my yoga teacher family. They have waaaay too many ingredients in them to try to create a cookie name without it being 10 words long, so I thought I’d name them after what inspired me bake and share them. A recipe name with a story behind it is always better, don’t you agree? There are certain recipes I always associate with certain people or memories, or family recipes that have a great story attached to them that gets told every time the recipe is shared or cooked.
Few things are better than ending a great yoga class with a homemade cookie – and that’s exactly what we did today after our practice! But if you’re not a yogi then not to worry, you can still bake and enjoy these cookies. They are like a trail-mix granola bar, but in soft, chewy cookie form. Perfect for snacks when you’re on the go, for packing into lunch boxes, or for enjoying with a cup of tea. Maybe you can share them with some special people in your life and create your own name for them!
- 1 Tablespoon ground flax + 2 Tablespoons water
- 1/4 cup coconut oil, melted
- 1/4 cup natural peanut butter
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup oat flour (make your own by grinding rolled oats into a find powder in a food processor)
- 1/2 cup rolled oats
- 1/2 cup almond meal/almond flour
- 1/2 cup roughly chopped cashews
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup shredded unsweetened coconut
- 1/3 cup dark or semisweet chocolate chips
- 2 Tablespoons sunflower seeds
- 2 Tablespoons sesame seeds
- 2 Tablespoons pumpkin seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
Whisk together the ground flax and water in a small dish and set aside for 5-10 minutes until it becomes a thick jelly. This is called a "flax egg" and is a common egg replacement in vegan baking.
In a large mixing bowl, whisk together the oat flour, rolled oats, almond meal, chopped cashews, brown sugar, shredded coconut, chocolate chips, sunflower seeds, sesame seeds, pumpkin seeds, cinnamon, sea salt, baking powder, and baking soda.
In a medium bowl, stir together the peanut butter, melted coconut oil, maple syrup, vanilla extract, and the flax/water mixture until combined.
Add the wet mixture to the dry mixture and stir until thoroughly combined.
Roll out balls of dough and place them onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 13-15 minutes, until golden brown on the bottom. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. The cookies will crumble easily until they have cooled, so handle them gently.
Store the cookies in an airtight container. Enjoy!