Need a nourishing and sweet post-yoga snack? Whip up this vegan and gluten-free cookie recipe from Jenné Claiborne of Sweet Potato Soul.
I’ve got a penchant for bringing my food with me wherever I go. I’m so much happier and healthier when I’m chowing down on my own creations when I’m away from home. So it’s no surprise that I have a dedicated after yoga snack. Instead of relying on New York City subways to get me home quickly so I can eat after a class, I bring my goodies with me.
These healthy cookies were inspired by the famous Magic Cookies from Peacefood Cafe in NYC. They’re a cinch to make, quite healthy and incredibly tasty. The recipe makes two dozen cookies, so you’ll have enough to share with your yoga buddies!
Yoga Magic Cookies
makes two dozen
- 2 ripe bananas, mashed
- 1 tsp. vanilla extract
- 1/4 c. coconut oil, melted
- 1/2 c. maple syrup
- 1 Tbsp. coconut palm sugar
- 1 1/2 c. old-fashioned oats (be sure to look for certified gluten-free if you have an allergy)
- 2/3 c. shredded coconut, unsweetened
- 1/2 c. pecans, chopped
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. sweet potato packed tightly, peeled and shredded
- 1/4 c. chocolate chips (add up to 1/2 cup if you like)
Preheat oven to 350° and line two large baking sheets with parchment paper.
In a large mixing bowl mash 2 ripe bananas. Add vanilla, coconut oil, maple syrup and sugar; mix well. Stir in the oats, coconut, pecans, cinnamon, baking powder and salt. Slowly stir the sweet potato into the mixture making sure to break up all of the clumps, then fold in the chocolate chips.
Dampen your hands a little, and spoon about 2 tablespoons of the batter into your palm. Shape them into balls then press them flatter onto the parchment. Bake one dozen on each baking sheet, or set the dough aside, and bake one batch at a time. Bake for 15 minutes, then remove from oven and allow them to cool for about 15 minutes. Voilà, Magic!