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Welcome to Sacred & Delicious! I’d like to reward your interest with two valuable gifts:

The Sacred & Delicious Food List
A Complimentary Webinar with Vaidya Smita Naram

The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.

The free webinar with Vaidya Smita Naram that Lisa Mitchell is hosting will be held in the spring of 2019. Dr. Naram is one of India’s leading Ayurvedic pulse masters, herbal pharmacologists, and clinicians, and she has helped thousands of patients overcome serious health problems with the time-tested tools of Ayurveda. Lisa will conduct an interview with Dr. Naram about how to embrace an Ayurvedic diet and other health care approaches that have the potential to transform your health or to sustain optimal wellness. Here are some topics that will be covered:

  • Stories of people who have overcome serious health problems through modern Ayurveda— without taking pharmaceuticals
  • An in-depth discussion about how diseases take take root and evolve in the body from the perspective of Ayurveda.
  • A safe weight-loss plan that never leaves you hungry
  • Dietary recommendations to support chronic health conditions, including acid reflux, acne, headaches, back pain, perimenopause/menopause and more

While you wait for the book, enjoy reading the monthly updates on our blog,
Don’t miss out on monthly updates from the Sacred & Delicious Blog: Food • Health • Spirituality

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one of the world’s leading Ayurvedic masters, Vaidya Smita Naram.

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Gluten-Free & Guilt-Free Cookies

Nothing pleases better than a batch of chocolate chip cookies but there is one requirement—they have to be yummy, even when they’re gluten-free!  This recipe is also egg- and dairy-free. Switch from ghee to coconut oil and you’ll have a batch of vegan cookies.

Whenever I develop dessert recipes, I always have a health goal in mind: minimize the damage! While many people can eat sweets without a problem, I easily get the sugar blues so I avoid super-sweet renditions of favorite comfort foods. Even so, I get rave reviews when I serve these cookies, but you can add more sugar if you like!I bake successfully with coconut sugar, which has a lower glycemic index than most sweeteners.  With coconut sugar I find that I’m able to avoid the post-dessert energy crash—that is, when I follow my own advice and eat a modest portion! I prefer the 69% Enjoy Life Dark Chocolate Morsels because I love the taste of very dark chocolate. I also like the fact that dark chocolate means less refined sugar. (Semi-sweet chips  range from 35 to 50% chocolate liquor.)

I like to add some almond flour to my mixture  so that there is some nutritional value along with the sugar, but if you’re baking for a group it’s wise to list ingredients for anyone with nut allergies. You can switch to all oat flour, or use half oat flour and half King Arthur Gluten-Free mix. I used to bake exclusively with this mix, as it’s a great product, but I started looking for ways to bake that are less high-carb.

If you like the taste of cardamom, please try the optional cardamom suggested in the recipe at least once!  I was in a class taught by Dr. Vasant Lad when he said, “Cardamom is the antidote for chocolate.” In other words, it helps ameliorate the problems that are caused by chocolate’s qualities.

This recipe doesn’t require eggs, which is a plus for many people who follow an Ayurvedic way of life and prefer to avoid eggs. And if you want to add an egg to the dough, you’ll have some additional protein to balance the carbs.




Preparation time: 20 minutes active; about 90 minutes
Makes about 2 dozen cookies


6 tablespoons melted ghee or coconut oil
2/3 cup sifted almond meal flour
½ cup oat flour
¾ teaspoon xanthan gum
1 teaspoon baking soda
¾ teaspoon Fine Ground Celtic Sea Salt
½ teaspoons whole husk psyllium flakes
½ teaspoon cardamom powder (optional)
1 cup coconut sugar or Sucanat
3 tablespoons fresh almond milk or water
1 teaspoon vanilla extract
½ cup gluten-free rolled oats
1 to 1¼ cups chocolate chips
½ cup chopped pecans (optional)


Cook’s Tip:

  • If you want some added protein with your sugar, you can replace psyllium husk and water with 1 egg.
  • Take special care to measure everything precisely and use every drop of the fat and liquid (or egg) as directed, or the cookies will be dry.
  • You can use semi-sweet chocolate chips, although I prefer the 65 or 70 percent cocoa chips for less refined sugar.
  • Plan your schedule so you can chill the dough for at least 30 minutes. Longer is fine.
  • These are chewy cookies. If you prefer crisp cookies, bake the cookies two minutes longer.

1. Melt ghee or coconut oil in a small sauce pan on low heat. Set aside to cool.


2. In a medium-sized bowl, whisk together flours, xanthan gum, baking soda, salt, and psyllium husk. (Omit the psyllium if you plan to use an egg).


3. Re-measure the melted ghee or coconut oil into a separate bowl, and return any excess to its container. Add coconut sugar to the melted fat along with almond milk (or water) and vanilla, and whisk together. (If you’re using an egg, omit the water, and add a beaten egg here.)


4. Combine the ghee and sugar mixture with the flour mixture, and mix well with a spatula. Add oats and mix well. Fold in chips (and nuts, if using). Cover and chill the dough in the refrigerator for 30 minutes or longer.


5. Preheat the oven to 350˚F. Line one or two baking sheets with parchment. Use a measuring tablespoon to gather up heaping spoons of dough and drop balls on the parchment, leaving about 2 inches of space between the cookies so they can spread. Bake until the cookies start to brown, 11 to 13 minutes. Bake another minute or two if you like crispier cookies. Transfer the parchment with cookies to cooling racks to cool for at least 10 minutes, if you can wait that long. Let cool for an hour before storing in a covered container with parchment between the layers up to three days.

7 Responses

  1. Eliza says:

    These are literally THE BEST cookies. I have experienced them, and even though completely yummy and satisfying, they also feel nutritious BC of the oats and pecans and almond flour..Gluten-free people will delight in this recipe. These cookies are full of home baked, nourishing goodness!:)

  2. These look really yummy. I don’t think I have gluten problems but have friends who do, so this is great to have something they can eat.

  3. Doris Ann Price says:

    OMG is right! How do I love THEEse amazing chocolate chip/cardamom cookies? Let me count the ways…. They’re the most outstanding chocolate chip cookies I have ever eaten — whether gluten-free or traditional!

  4. Betty Mitchell says:

    These cookies look amazing! I can’t wait to try them. Thank you so much for sharing healthy and delicious recipes!! 🙂

  5. Melanie says:

    I can’t wait to try these! I love love love cardamom, even though my sweet mother in law insists that you can’t love food, only people!

    • Lisa says:

      Your mother-in-law gave me a chuckle! But when we recognize food as part of the Divine, then we also understand food is worthy of our love.

  6. Marco says:

    Those cookies are very awesome. I will have to prepare them.