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The cookies I made this weekend, with tweaks to the 'Sivananda Yogi Cookie' recipe.

The ‘yogi(ni) cookies’ I made Saturday, with tweaks to the Sivananda Yoga Center recipe.

Instead of using the called-for oil and honey, I used banana and applesauce for a re-make of 'Sivananda Yogi Cookies.'

Instead of using the called-for oil and honey, I used banana and applesauce.

It’s yummy, filling and tastes good!

This was my first introduction to the Sivananda Yoga Center’s ‘Yogi Cookie.’

We read on their website that they are very popular with their yoga students. So any supplementation, adaption or re-interpretation was gonna be a winner.

This is what mom and I thought several years back when we began working with their ‘yogi cookie’ recipe.

Mom took the Sivananda recipe and re-worked it over and over and over.

And now her rolled-oat-based-cookie has these nice chunks of walnuts, almonds, chocolate chips and raisins. (OMG it’s good!)

Just last week we talked about using applesauce and almond butter and bananas … and doing away with the oil and honey.

So, I tried it this past weekend, for our yoga shala potluck.

(And of course I put back one or two for me and George and our model friend Arielle, who is so lovely.).

Let’s just say I didn’t have to bring back any from the potluck.

Plus I used one cookie as a crumble for a baked peach parfait for my teacher’s birthday.

(Today he asked me when he was getting another one. LOL!)

For a party or potluck, or just for kitchen fun…

arielle_yogini_cookie

Here’s how to make the Yogi(ni) cookies:

Ingredients:

– 7 cups Organic Rolled Oats (WF bulk bin)

– 2 1/2 cups Organic Oat Flour (WF bulk bin)

– 1 cup Whole Wheat Flour (I used King Arthur)

– 2 cups ground Almonds (quickly pulse almonds in processor til ground.)

– 4 dashes Sea Salt

– 1 1/2 Teaspoons Nutmeg 

– 3 Teaspoons Cinnamon

– 1 Tablespoon Baking Powder

– 1 cup Organic Flame Raisins (WF bulk bin)

– 3 cups Applesauce (no added sweetener. use 3 ‘kiddie’ cups.)

– 1 1/2 cup Bananas (I used about four big ripe bananas.)

– 6 Tablespoons Almond Butter (homemade recipe here or use store-bought.)

– 1 1/2 cup Almond Milk (unsweet. I used a new Silk brand product of Almond Milk with hint of Coconut.)

Method:

Preheat oven to 350 degrees. Line two ‘cookie-baking sheets’ with parchment and spray lightly with coconut oil.

Get out a big mixing bowl and put in all the dry ingredients, including the flame raisins and baking powder.

Now, in food processor (or Vitamix), mix all wet ingredients, including the 6 tablespoons of almond butter.

Once bananas are pureed well in processor (or Vitamix), pour wet mixture over dry.

Use clean hands to really combine everything well.

Measure out 1/4 cup of dough — or less — for each cookie.

(you can leave the cookie in the shape that it comes out of your scoop or flatten it. Just keep in mind this will impact cooking time.)

Bake for 15 to 20 minutes or until desired doneness … I like to see brown peaks on mine.

Notes:

– This recipe might look hard looking at all the ingredients, but once you get that part together you just throw them all together. It’s pretty easy.

– These go bad fast since they have no preservatives and the freshest ingredients. Store in freezer if you have more after one day.

– This recipe makes approximately 40 cookies.

– You can make your own oat flour in the food processor. Just buy extra rolled oats.

– I buy 3 lbs. of almonds at Costco for $13. With this I get the ground-up almonds. And I can make almond butter for the week.