The Ultimate Chocolate-Chip Cookie: everybody’s favorite and they are vegan & gluten-free! Bake some for Santa or for family and friends to spread the holiday cheer that everyone will enjoy. Delicious, nutritious and easy to make; these will be your new go-to dessert for entertaining, family gatherings, or enjoying at home all year long. Students on our 200-Hour Yoga Teacher Training intensives always receive a fabulous dessert with lunch, and this is one of their favorites!

The Ultimate Chocolate Chip Cookie Recipe is on page 155 of our Gaia Gourmet Cookbook.

Yield: 6 large cookies

1 3⁄4 cup rolled oats
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3 tablespoons dried coconut
1 teaspoon flax meal, ground

1⁄4 cup olive oil
2 tablespoons coconut milk, shaken with 2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon lemon juice

1⁄2 cup sugar
3⁄4 cup chocolate chunks (large rectangles are ideal)

Preheat oven to 375°F.

In food processor, add all the dry ingredients, except sugar and chocolate; process for 8 minutes. Add the wet ingredients and process for 30 seconds. Remove mixture to a bowl and fold in the sugar by hand.

Use a silicon baking mat to cover a baking sheet

Divide the batter into 6 portions to make 6 cookies.

Spread dough evenly using your knuckles to about 3.5″ per cookie. Keep about 2″ in between each cookie.

Next place 6 square chunks of chocolate in a decorative fashion on top of each cookie.

Bake on top rack for 10 minutes, rotate and cook another 10 minutes, until the color changes to a light golden brown. If needed, bake another 2-4 minutes.

Place cookies on cooling rack and allow to cool completely. Wrap in aluminum foil and seal in plastic to keep from getting stale.

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