When I started to stack these yummies to photograph them, I instantly thought of the balancing stones I’ve seen become so popular in the yoga community recently. Balancing stones is said to be a meditative practice that helps to focus the mind and find patience- I know it took a lot of patience to balance these cookies for this photo op!
Yoga is my favorite form of exercise; it’s challenging, empowering, and meditative. Practicing yoga helps me to find center, find focus, and find a calm in my body. I’m very lucky because my own mother is the BEST yoga instructor I know! Managing my stress with yoga has helped with my digestive issues immensely. Daily exercise not only helps to regulate our digestion, but also helps to decrease stress and increase productivity. I always feel better after yoga!
But enough about yoga and balancing stones! These cookies are the perfect treat with a glass of almond milk or a cup of afternoon coffee. Check out the recipe below and let me know if you try them!
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup gluten free flour blend
- 3 cups gluten free oats
- 1/4 cup cocoa powder
- 1/2 cup dairy free chocolate chips
Pre-heat oven to 350°F. Using a beater, mix together coconut sugar, vanilla extract, egg, cinnamon, salt, and baking soda in a large bowl. In a separate bowl, stir to combine flour, oats, and cocoa powder. Gradually beat dry mixture into wet mixture until combined. Stir in chocolate chips. Scoop dough into similar sized rounded balls onto a parchment paper-covered cookie sheet. Bake for 8-12 minutes. Allow to cool and enjoy! Makes about 1 1/2 dozen cookies.