If you happen to attend a Sivananda yoga class, you might be in for a delicious treat afterward: Rich, filling, nutritious Sivananda oat cookies full of sweet spices! Even if you’re not into Sivananda yoga or yoga in general, for that matter, do yourself a favor and bake these cookies. Not only are they easy to make, they also will satisfy your sweet tooth the healthy way. And last but not least: Your kitchen will smell heavenly thanks to cinnamon, nutmeg, and toasted peanuts.
Traditionally, these cookies are made with wheat flour, but I tweaked the ingredients for a gluten-free version featuring coconut flakes.
Energy-Packed Sivananda Cookies with a Twist
- You'll need 2 baking trays.
- 180 g oats
- 70 g coconut flakes alternatively use 70 g oats
- 90 g rice flour
- 60 g starch
- 50 g unsalted peanuts
- 50 g raisins
- 2 tablespoons ground linseed
- 1 tablespoon chia seeds or ground linseed
- 160 g birch sugar or regular sugar
- 2 teaspoons baking powder
- 1 pinch of salt
- 1,5 teaspoons ground cinnamon
- 1,5 teaspoons ground nutmeg
- 1,5 teaspoons ground ginger alternatively 1 tablespoon of grated fresh ginger
- 200 ml rapeseed oil or any other neutral tasting oil
- 200 ml water
- Combine all dry ingredients (everything except the oil and the water).
- Mix with the rapeseed oil and the water. Let to rest for 20-30 minutes so that the oats can soak up some liquid.
- Preheat the oven to 180° C (356° F).
- Line 2 baking trays with baking sheet.
- Use a tablespoon to shape cookies onto the trays. Pat them with the back of the tablespoon into round, flat cookies.
- Bake each tray on the middle rack for 15-20 minutes. Watch them closely once the edges start to brown since they burn easily (for my oven it’s roughly after 20 minutes). Take them out of the oven once they start to smell good and the edges are golden brown.
- Le to cool completely before indulging.