Your donation makes a difference! Your continued support and the belief in the mission of 3HO helps continue services that bring virtual opportunities for global connection through our website, educational tools such as online webinars and lifestyle support, and transformational events. Growth of our expanding global community is your legacy ̶ you can help people everywhere to be Healthy, Happy, and Holy!
By Guru Tera K. Khalsa, New Mexico
Yogi Bhajan encouraged us to serve treats to our friends, family, and/or sangat on our birthdays as a way of expressing gratitude for our breath of life. When he taught classes in Los Angeles and Espanola, someone would often be celebrating a birthday and we would be served yummy cookies at the end of an inspiring class.
For those of us who don’t eat wheat, dairy, or refined sugar, good cookie recipes can be hard to find. I found a recipe online that I thought might work with some substitutions. It was my birthday and I was at work. My plan was to make cookies for my co-workers on my lunch hour. I planned on substituting almond butter for peanut butter, and agave for maple syrup. When I got home I realized that I would have to use something other than whole wheat pastry flour, as I had none. The recipe was becoming a far cry from the original and I didn’t know how or if the cookies would turn out. I ate my lunch while the cookies were in the oven and then I tasted one. Lo and behold, it was scrumptious (my cookie-loving husband can confirm). I took them back to the office for my co-workers to enjoy. And they did.
Yummy Almond Butter Cookies: Wheat-free, Dairy-free, Refined Sugar-Free
1 ½ c oat flour
½ c garbanzo flour (besan)
1 tsp baking soda
¾ tsp salt
1 c almond butter
1 c agave (or honey or maple syrup)
1/3 c olive oil
1 ½ tsp vanilla extract
Preheat oven to 350 degrees. Place racks in the top third of the oven.
In a medium mixing bowl combine the flour, baking soda, and salt. In a separate larger bowl, combine the almond butter, agave, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the almond butter mixture and stir until barely combined – still a bit dusty looking. Let sit for five minutes, give one more quick stir – just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. Bake for 10-11 minutes. Let cool five minutes and then transfer them to a cooling rack if desired.
Makes 2-3 dozen cookies