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Chasing Perfectionism with a Cookie Update

Photo by Roger Winstead

Perhaps I’ve mentioned that I have a tendency to chase perfectionism. For this very reason, I’m updating my OMG Chocolate Chip Cookie recipe to make it easier for vegans and anyone who avoids eggs.

Just to be clear, this recipe is different from the one I first published during this blog’s infancy in February 2015. Ever since, I’ve played with the ingredients, revising it more than once. You’ll find a slightly different version in my 2018 book, Sacred & Delicious: A Modern Ayurvedic Cookbook. Then, just last week, I was baking and packing thank-you cookies for several amazing healthcare practitioners who are helping bring my injured hand back to life. I decided the recipe needed one more tweak to make it more accessible for readers.

The only significant change is the egg replacer. Since most vegans use flaxseed “eggs,” I decided to replace psyllium husk with flaxseed meal, and it works perfectly. Let me add that mine came out perfectly delicious every time with the psyllium—but that wasn’t true for a friend of mine. She made a batch using my cookbook recipe that came out hard as a rock. OMG indeed! She was using a different psyllium product, and the possibility of that happening to someone else is one reason I changed the recipe.

My friend said her next batch came out perfectly with an added tablespoon of fat. Given the fact that there may be some subtle disparity between different measuring spoon sets, this may have been the real culprit. However, I’m using less coconut oil in this recipe, because I find it can be greasy when used in excess. I find that the extra liquid added to make flaxseed eggs makes this cookie plenty moist. You may want to experiment with 5 and 6 tablespoons of oil.

A Healthier Dessert

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 get the sugar blues pretty easily so I avoid super-sweet renditions of favorite comfort foods. Even so, I get rave reviews when I serve these cookies.

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 percent 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 percent chocolate liquor.)

I like to add some almond flour to my mixture to add some nutritional value along with the sugar, but if you’re baking for a group, it’s wise to list ingredients to warn anyone with nut allergies. I pair the almond flour with oat flour rather than using one of the higher-carb gluten-free flours.

An Ayurvedic Note

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. Cardamom’s sweet and pungent taste helps to balance chocolate’s bitterness and slightly astringent quality.

If you are not vegan, then the recipe is delicious using ghee instead of coconut oil. Ghee is better than coconut oil for people with kapha problems. It also has many medicinal qualities, according to Ayurveda and modern researchers.

This recipe doesn’t require eggs, which is a plus for many who follow an Ayurvedic way of life and prefer to avoid eggs. If you would like to add an egg, omit the flaxseed mixture and you’ll have some additional protein to balance the sugar and carbs.

Wishing you all a sacred and delicious holiday—one that adds sweetness to your life, so needed in the unforgettable year of 2020.

PS  I hope this updated recipe is foolproof! I’d love to get your feedback once you try it. You can leave a comment here.




Preparation time: About 90 minutes, including chill time for dough
Makes about 2½ dozen cookies

Nothing pleases better than a batch of chocolate chip cookies, but there is one requirement—even when they’re gluten-free, they have to be yummy! 

1 tablespoon flaxseed meal (not seeds)
5 tablespoons melted coconut oil or ghee
⅔ cup almond meal flour
½ cup oat flour
¾ teaspoon xanthan gum
1 teaspoon baking soda
¾ teaspoon Fine Ground Celtic Sea Salt
½ teaspoon cardamom powder (optional)
1 cup coconut sugar
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:

  • 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.
  • For richer cookies, add 1 additional tablespoon fat and omit the almond milk (or water).
  • You can use semi-sweet chocolate chips, although I prefer the 65 or 70 percent cocoa chips for less refined sugar. And I have been known to use the entire 9-ounce bag!
  • 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 the coconut oil or ghee in a small sauce pan on low heat. Set aside to cool. Whisk 1 tablespoon of flaxseed meal with 3 tablespoons water and set aside. (Omit flaxseed meal and water if you’re using an egg.)

2. In a medium-sized bowl, whisk together the flours, xanthan gum, baking soda, salt, and (if you’re using it) cardamom.

3. Remeasure the melted fat, pouring it into a separate bowl and returning any excess to its container. Whisk into the fat the coconut sugar, almond milk (or water) and vanilla. Add the flaxseed mixture (or egg) and whisk again.

4. Combine the fat and sugar mixture with the flour mixture, and mix well with a spatula. Add the oats and mix well. Fold in the chips and (if you’re using) the nuts. Cover the dough and let it sit in the refrigerator to chill for 30 minutes or longer.

5. Preheat the oven to 350˚F. Line one or two baking sheets with parchment. Using a measuring tablespoon, drop heaping spoonfuls of dough onto the parchment. Leave about 2 inches of space between the cookies, as they can spread. Bake 10 to 11 minutes. The cookies will have started to brown. The edges will have set; the centers will still be soft. Bake another minute or two if you like crisp cookies. Let the cookies cool for 5 minutes on the baking sheet; then transfer the whole parchment sheet with its baked cookies to a cooling rack for at least 10 minutes. Let the cookies cool for an hour before storing in a covered container with parchment between the layers. They’ll be wonderful for up to three days—but in my house they never last that long.



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.