If you know me at all you know that I’m really not a fan of “healthy” food substitutes. I believe that if you really want a scoop of chocolate ice cream, I think you should have it and not feel pressured to make some sad, healthified version of your own. There is just no need to go and try to be a hero by throwing in carob or black beans just to add a couple grams of fiber. This is what I believe.

But… I’m singing a different tune today. One of my super talented yogis in FL always brings me delicious goodies baked in her kitchen, and she was kind enough to share this recipe with me. I’m not calling it a chocolate chip cookie replacement, but just another variety to enjoy. Plus, these are full of healthy fats so it’s super heart-healthy and, most importantly, Bad Yogi-approved… which says a LOT.


3 Tbs Coconut Oil

2 Cups Walnuts

1 Cup Coconut Palm Sugar (turbinado or brown sugar would work too)

½ Cup Water

2 tsp Vanilla Extract

1 ½ Cups Oat Flour (I didn’t have this so I literally just took oats and stuck them in the blender on High for about 1 minute… voila! Oat flour.)

1 tsp Baking Soda

1 tsp Salt

¼ tsp Cinnamon

1.5 Cups Old Fashioned Rolled Oats

1 ½ Cups Chocolate Chips (or Vegan Carob Chips)


1. Preheat oven to 350˚F and line 2 cookie sheets with parchment paper.  You can use one (obviously) but two makes it much faster.

Blend walnuts in a food processor until they become a fine meal (about 30 seconds). 

Add in coconut oil and blend (scraping the sides occasionally) until the consistency is almond butter-ish (about 2-3 minutes).  Transfer this into a large mixing bowl. 

Whisk together coconut palm sugar and water in a small saucepan until it boils.  Pour it into the bowl with the walnut butter, add vanilla and stir until smooth. 

In a small-medium separate bowl, whisk oat flour, baking soda, salt and cinnamon together.  Stir this into the walnut/sugar mixture and allow it to cool down for about 10 minutes. 

6. Fold in the oats and then whatever chocolate chips you choose. 

Shape the dough into 2-inch balls and place them 2 inches apart on the lined cookie sheets.  They need to be flattened…this is the fun part.  I used the bottom of a glass dipped in water.  Just make sure you dip it before each one or it will stick…

Bake 8-10 minutes.  The tops will look dry and slightly brown when they are done.  Let them cool 3 minutes before you move them and then eat them like it’s your job!