I really enjoyed teaching on my birthday yesterday. There’s nothing like lovely, appreciative students to make this birthday girl feel valued 🙂
It was great leading the class through some of my favourite yin postures while listening to some of my favourite yoga music (the playlist was heavy on Wah!, Snatum Kaur, and Deva Premal) and even more wonderful to chat with students over cookies afterwards.
As requested, here’s the chocolate spice cookies recipe.
The recipe as written below is vegan and gluten-free, but you could easily use dairy milk instead of coconut (or soy or almond) if you’d rather and you could make it nut-free by using soy milk and omitting the coconut oil (just add a little extra canola oil). I also sometimes use barley flour instead of the buckwheat, which makes the cookies less grainy and toothsome, although I love the texture of the buckwheat.
These cookies come together quickly and can be easily varied by switching up the spices or omitting them entirely and using mint chocolate chips or butterscotch chips – although they won’t be fully vegan anymore.
If you try the recipe, let me know how they turn out!
Chocolate spice cookies
Makes about three dozen bite-sized cookies.
Ingredients
- 1 cup buckwheat flour
- 1/2 cup vegan chocolate chips (I used Camino)
- 1/3 cup unrefined sugar
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground cardamom
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1/4 cup canola oil
- 2 tbsp coconut milk (the kind in a tetra pack, not a can)
- 1 tsp coconut oil (warmed slightly)
- 1 tsp vanilla extract
Method
- Preheat oven to 350°F (180°C) and prepare baking sheets by lining with parchment paper
- In a medium bowl, sift together cocoa, salt, baking powder, baking soda, and spices; stir in flour, chocolate chips, and sugar
- In another bowl, combine maple syrup, oils, coconut milk, and vanilla extract
- Add wet ingredients to dry ingredients and stir until combined; if dough is too dry, add a splash of coconut milk
- Let cookie dough sit in fridge for about five minutes (or while you tidy the kitchen) to make it easier to roll into balls
- Form rounded teaspoons of batter into balls and place on lined baking sheets; gently press each cookie ball to flatten slightly
- Bake for 11 minutes until cookies are firm to the touch, but bottoms are not browned
- Let cookies sit on baking sheets for about a minute to firm up; transfer to wire racks to cool