Yoga and Wellness with Tristan

Keto-Friendly
Vegan and Gluten Free
Chocolate chip oatmeal cookies

This is a fun, easy and healthy recipe to make. You use a banana as an egg substitute. Erythritol and date sugar to replace cane or brown sugar and almond meal to replace flour.

Erythritol is a sugar alcohol derived from fermentation. It is very unique in that it provides 70% of the sweetness of regular sugar and only about 6% of the calories. It also has no effect on blood sugar and insulin levels. You can find it at your local health food store

Orange zest, cinnamon, peanut butter and walnuts can all be omitted or substituted if you’re missing a few ingredients in your pantry -just play around with the recipe and have fun with it :)

Ingredients: one ripe banana, erythritol, date sugar, coconut oil, vanilla extract, an orange, peanut butter, almond meal, cinnamon, baking soda, gluten free oats, dark chocolate chips, walnuts

-Start by mashing a ripe banana with a fork in a mixing bowl (the riper the banana the better -chef tip: whenever your bananas get very ripe peel them and store them in your freezer for use later on )

-Add 1/3 cup erythritol and 1/4 cup date sugar and mix well to combine

-Add 1/3 cup coconut oil plus a TBS and mix until homogenous

-Add 1 TSP of Vanilla extract, orange zest and 1 TBS all natural peanut butter

-In a separate mixing bowl combine 3/4 cups almond meal, 1/2 TSP salt, cinnamon and baking soda and whisk together.

-Now incorporate dry ingredients into the wet ones and stir well to combine

-Add 2 cups of oats and stir to combine

-Add 1/2 cup dark chocolate chips and 1/3 cup chopped walnuts.

-Roll out into golf ball sized spheres on baking sheets lined with parchment paper.

-Press them down gently with a fork so they are about 2-3 cm thick

-Bake at 350 C for 14 minutes turning and rotating trays half way through.

Enjoy!!

Physiological sighs -how they works and how they impacts our bodies and minds