Yoga Cookies

I found Yoga Cookies in Chloe's Kitchen, a vegan cookbook by Chloe Coscarelli. The recipe uses genuine ingredients, not strange substitutes, so the cookies taste good in a healthy sort of way. With walnuts, coconut and chocolate chips as major ingredients, what could be bad?

11/2 cups all-purpose flour or whole wheat pastry flour
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup canola oil
1/2 cup agave or maple syrup
1 tsp. pure vanilla extract
1 1/2 cups rolled oats
1/2 cup unsweetened (or sweetened) shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips (dairy free for vegan)

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

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 tbl. of cookie dough onto the prepared baking sheet and flatten the dough with the palm of your hand.  Continue making about 32 cookies in this way.

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

Makes about 32 1 inch cookies

Note: These cookies make a wonderful treat with little effort. Ms. Coscarelli advises that the dough can be prepared in advance and refrigerated for up to 1 week or frozen for up to 1 month