(Yoga International, July 2016)
Baking has always been a kind of yoga for me. Being in the kitchen takes me out of my chattering mind and into the task at hand. So after my son was born, I scoured the Internet in search of the perfect healthy oatmeal cookie recipe. Breastfeeding meant I was constantly starving (nursing burns between 800 and 1,200 extra calories a day—crazy, right?), and I wanted to find a vegan, gluten-free, (mostly) sugar-free, and superfood-heavy snack that would satisfy my new-mama hunger and give my body tons of nutrition.
My son is now a toddler, and we’ve taste-tested a lot of oatmeal cookies since he was born, though none was quite right. I’ve spent the last two years tinkering to come up with a recipe that meets my criteria. I think it’s pretty perfect now.
The great news? You can eat this cookie for breakfast. Seriously. It’s protein-rich, whole-foods-based, and packed with powerhouse nutrients.
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