Chocolate Chip, Pecan, and Sea Salt Cookies

One perk of not using dairy or eggs in baking is being able to eat cookie dough and not have to worry about food poisoning. Sometimes, some of my cookies even make it into the oven. I was having a hardcore salty/sweet combination craving a few weeks ago. Luckily, one of my old friends was in town and was generous enough to volunteer to come over and suffer through some cookie taste testing with me. It was a long, arduous day of eating cookie dough but we survived it just to bring you this recipe: chocolate chip, pecan, and sea salt cookies. Be warned, this makes a lot of cookies. If you want, you can make a few big cookies instead of many moderately sized ones. I won’t tell.

Chocolate Chip, Pecan, and Sea Salt Cookies

Motivation rating: Moderate. Cookie dough requires mixing, after all.
Planning rating: Ready shortly after you think, “Hey, cookies sound good”
Salt rating: Pecans (or other nuts), salt in the dough, plus a sea salt topping

2 cups all-purpose flour (bleached or unbleached, I use unbleached)
3/4 tsp table or kosher salt
1 tsp baking powder
1 tsp baking soda
1/2 to 1 bag of dark chocolate chips, depending on your chocolate craving
1/2 cup pecans or other nuts
1/2 cup white sugar
1/2 cup dark brown sugar (or light brown sugar + molasses)
1/4 cup canola oil
1/2 cup nondairy milk (I use sweetened almond milk)
a small bowl of coarse sea salt to roll cookie dough balls in

I think adding dried cherries would also be good. Let me know if you try any dried fruit!


1. Grab a medium bowl and mix flour, salt, baking powder, and baking soda. After you stare at the white pile of ingredients for an adequate amount of time, questioning if you actually mixed it or just imagined you did (thanks brain fog), add the chocolate chips and nuts.


2. Grab a freezer-safe large bowl or Tupperware container and dump in the two kinds of sugar. Add the oil and nondairy milk. Whisk with a real whisk or a fork. I use a fork because I’ve been meaning to buy a whisk for years but forget what I’m there to get as soon as I walk into the store (on the plus side I now own three pie tins).


Don’t be like me and forget you need a big bowl, because then you have to swap bowls.

3. Add the dry mix to the wet and stir well. You may have to fold the chocolate chips and nuts in a bit. This is a good place to have a hand mixer, stand mixer, or friend you can bribe with cookies.

4. Stick that sucker in the freezer for 20 minutes to chill the dough. This helps it keep its form for the salt and while baking. In the meantime, preheat the oven to 350F and put some foil or parchment paper on a cookie sheet.

5. Pull it from the freezer and plop yourself down at a table. Using a tablespoon, roll balls of dough. Once it’s formed, roll it in the bowl of sea salt and place on the sheet pan. If you’re sharing the cookies with that friend who helped you mix, sprinkle some salt on top instead so you don’t give your friend a heart attack. If you endanger your friends they probably won’t help you bake anymore.


Sometimes your rolled balls of dough are more abstract.

6. Bake at 350F for 13 minutes or until they’re golden to your liking.


Rather than heating up the oven…pull the dough from the freezer, form balls, roll in salt, and eat. Why waste time and make the house hotter with the oven?



Chip Dip

After discovering I can’t really eat dairy, I struggled to find an adequate substitute for the sour cream based onion chip dip that everyone would bring to parties, or have as a snack. I tried vegan versions of sour cream, often tofu based and expensive, that I had to drive to a store half an hour away to get. Driving that far is often a difficult task, so I was desperate to find a version I could make at home. This weekend, I finally found it.


Photos taken with my great, low-tech cellphone. My metal bowls will feature often.

Chip Dip

Motivation rating: Easy
Planning rating: Think ahead
Salt rating: 2440mg sodium for one packet of soup mix + 1/2 tsp salt + chips = SALTY

1 cup cashews, soaked overnight. I use salted and roasted cashews.
1/4 cup lemon juice (from concentrate, reduce amount if using fresh lemons)
1/2 tsp+ salt
2 tsp nutritional yeast (helps give it a dairy flavor, can omit if you don’t have it. I buy it in bulk now.)
1/2 cup water or nondairy milk

1 packet Lipton dry Onion Soup Mix
1/2 tsp onion powder (optional)
Chips of choice- the saltier the better


1. Soak your cashews overnight the day before you want to make the dip. If you’re like me, and can’t predict a chip dip craving, you can boil the nuts for 20 minutes. It doesn’t get as creamy as soaking overnight, but will do in a pinch.

2. Drain the soaked cashews and combine with the next four ingredients (use only 1/2 tsp salt here) in a blender, and blend on high speed. If you have a high powered blender like a Vitamix, Blendtec, or Ninja it is ready in around 2 minutes on high. If you have a low powered blender, it may take longer or not get as creamy.  Scrape the sides of the blender as needed. Motivation level for steps 1-2: You can eyeball measurements if you want and sit down while it all blends if you’re pretty confident your blender won’t turn on you and explode as soon as you look away.

3. Put that mixture in the refrigerator. Want to stick the whole blender jar in the fridge? Go for it. Want to spoon it in a Tupperware container? Sure. Let it chill for an hour, or if you’re impatient, skip this step.

4. Rip open that packet of dry soup mix and dump it in. Mix. Like it with extra onion flavor? Dump in that onion powder too. I eat this too fast for anyone to see and judge how much I love onion.

5. Dip those chips. If it’s not salty enough for you, go crazy and add some more. Share if you’re feeling generous.



I’m no doctor, but I’ve sure seen enough of them to give a brief rundown of things. After many years of symptoms, I was diagnosed with dysautonomia, which essentially means my automatic nervous system doesn’t function the way it should. (The automatic nervous system, the thing that controls the stuff that should happen in your body automatically, like regulating heart rate, blood pressure, digestion, temperature control…). Aside from a doctor-supervised medicine regiment, lots of electrolytes and fluids, and some really cool waist high compression stockings, doctors suggest increasing salt consumption.

I was getting pretty bored with snacking on pretzels, pickles, olives, and pre-packaged high sodium foods and decided to make some of my regular dishes POTS friendly, in a way that preserved the flavors of the food. Trust me, everything just tasting like salt is a big issue. Some POTSies (people with POTS) are also sensitive to dairy and gluten so I have tried to keep that in mind with some of the recipes I create. The recipes here (obviously) aren’t medical treatments, but they are tasty and filled with sodium. (Also, apologies to my partner who has to try all of these dishes with me).

I was getting frustrated not finding any blogs or groups for a high sodium diet, so I decided to create my own for all of us POTS-itarians out there.