Goddess Chocolate Chip Cookies

Almost guilt free whole food, plant-based chocolate chip cookies.

Vegan, oil free, refined sugar free & whole grain. The perfect cookie for that sweet craving. With cacao chocolate chips for that dark chocolate craving.

Chocolate Chip Cookies | For “That Time of the Month”

Recipe by Ginger Teasley


Prep time


Cooking time



These cookies are oil free, refined sugar free, refined ingredient free, and as healthy as you can get when it comes to a chocolate chip cookie.


  • 1 1/4 cups whole wheat flour 

  • 1 tsp baking soda

  • 1/2 tsp fine sea salt

  • 1 Flax egg = 1tbsp flax meal (ground flax seed) + 3 tablespoons water

  • 3/4 cup sucanat or coconut sugar

  • 4oz unsweetened applesauce  

  • 1 tsp vanilla 

  • 1 cup unsweetened chocolate chips 

  • Optional – 1/2 cup chopped walnuts 


  • Preheat oven to 350 degrees F.
  • Make the “flax egg” in small bowl first by mixing 1 tbsp flax meal plus 3 tbsp water. 
    Let this rest while you continue to make the recipe. 
  • Whisk the dry ingredients listed below in medium bowl.
    1 1/4 cups whole wheat flour 
    1 tsp baking soda 
    1/2 tsp fine sea salt 
  • Mix ingredients listed below in large bowl 
    3/4 cup sucanat or coconut sugar
    1 4oz unsweetened applesauce cup 
    1 tsp vanilla 
  • Add the “flax egg” & the dry ingredients to the wet and mix with large spoon.
  • Add half cup of chopped walnuts if desired but totally optional. 
    Add 1 cup of unsweetened chocolate chips, or chips of your choice. 
  • Spoon onto a silicone lined baking sheet.
  • Bake at 350 degrees F for 12-14 mins.


  • I use a cookie scoop to keep uniformed size cookies.
  • Depending on the size of your cookies and scoop cooking times may vary.


  • Bruce
    October 3, 2023 at 12:56 am

    These are amazing. We flattened them after they came out of the oven and they were incredible!

    • theplantgoddess
      December 13, 2023 at 7:03 am

      Great to hear you loved the cookies! The flattening trick sounds like a fantastic idea – thanks for sharing that tip. Happy baking!


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