In Chole’s Kitchen, Chef Chole calls these cookies Yoga Cookies because they are her “favorite after-yoga snack.” I renamed my version Vacation Cookies because I made them before I went on vacation. The cookies could have also been named I Need to Bake Cookies but I Don’t Have Time to Go to the Grocery Store but I Have Most Everything in This Recipe on Hand cookies. But that title would have been much to long.
I liked the many add-ins found in these cookies: oats, coconut, raisins, walnuts, and chocolate chips. I did not have nuts on hand, so I substituted an extra 1/2 cup of chocolate chips in their place. If raisins or coconut are not your favorite things, you could substitute other add-ins in a similar manner, but I must tell you the coconut’s flavor is completely lost within the other ingredients.
Another plus to these cookies is their lack of white sugar. The sweetness of the agave (or maple) syrup, raisins, and chocolate satisfied my sweet tooth just fine. And if one bakes with whole-wheat pastry flour in place of the white flour, these cookies would make a fairly decent snack. A downside was the cookie dough was somewhat difficult to pull together, but I just sort of smashed it down as best I could, and for the most part the cookies held together.
I try so many baked goods I sometimes loose my baseline of what tastes good and what tastes not-so-good. I am proud to report these cookies passed the Mom Test. My mom, the best cookie baker in the world (she shares that title with many other mom’s out there, I’m sure), said the cookies were “really good.” And if that wasn’t enough, she asked for the recipe. Enjoy!
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup canola or similar oil
- ½ cup agave syrup
- 1 tablespoon pure vanilla extract
- 1½ cups rolled oats
- ½ cup shredded coconut (sweetened or unsweetened)
- ½ cup raisins (I used golden)
- ½ cup chopped walnuts
- ½ cup semi-sweet chocolate chips
- Whisk together the flour, cinnamon, and salt in a large bowl and set aside.
- In a separate bowl, stir together the oil, syrup, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the oats, coconut, raisins, walnuts, and chocolate chips.
- Scoop 1½ to 2 tablespoons of dough onto parchment-lined baking sheets, then gently flatten the dough with the palm of your hand.
- Bake at 350 degrees for 12-14 minutes until the edges of the cookies are golden.
I opted to omit the walnuts indicated above, and instead used ½ cup milk chocolate chips in their place.