Grain-Free, Sugar-Free, Raw, Vegan

By Jennifer Whitmire, MS, MEd, MH, CHES, NEP

When you’re trying to take care of your immune system, metabolism, or hormones, those little choices add up quickly. I make recipes like this, because sometimes I want something sweet that doesn’t turn into a blood sugar crash or leave you feeling off an hour later.

These raw vegan chocolate chip cookies are simple and made entirely from whole plant ingredients that you probably already have on hand. They’re grain-free and sugar-free, but more importantly, they’re built in a way that actually supports steady energy instead of working against it. 

Nut and seed butters provide fat and minerals that slow glucose absorption, flax adds fiber, omega 3 fats, AND gut support, and cacao nibs give you that chocolate flavor without the spike that comes with sweetened chocolate.

There’s no baking involved, which makes them easy to throw together, and they keep well in the fridge when you want something on hand. I keep these on hand in the freezer (mostly so I don’t eat the whole batch at one time) and warm them in the dehydrator when I want a treat without undoing everything else I’m doing to support my health.

Why These Cookies Work So Well

One of the reasons cravings feel so out of control is because they’re often asking for something specific, not just sugar or salt.

Nut and seed butters provide healthy fats, magnesium, and protein, which calm the nervous system and slow glucose absorption. Flax seeds add fiber and lignans that support gut and hormone balance. Green banana flour adds resistant starch, which feeds beneficial gut bacteria and helps keep blood sugar steady. And cacao nibs give you that chocolate experience without the sugar spike, while also adding polyphenols that support metabolic health.

Raw Vegan Chocolate Chip Cookies 

Yield: 8–10 cookies

Prep Time: 10 minutes

Chill or Dehydrate Time: 45–120 minutes

Ingredients

(Choose one nut/seed butter or blend)

 ½ cup raw almond butter or raw sunflower seed butter

(or ¼ cup of each for a balanced flavor)

 1–2 teaspoons pure monk fruit extract, to taste

 1 teaspoon vanilla extract

 ¼ teaspoon sea salt

 1 tablespoon ground flax seeds

 2 tablespoons water

 2–3 tablespoons raw cacao nibs

 1 tablespoon green banana flour

Instructions

In a medium bowl, combine the almond butter and/or sunbutter with vanilla, monk fruit, and sea salt. Stir until smooth and well combined.

Add the ground flax seeds and water, mixing until the dough thickens and begins to hold together. Fold in the cacao nibs and green banana flour.

Scoop tablespoon-sized portions of dough and gently flatten into cookie shapes on a parchment-lined plate or dehydrator tray.

Chill in the refrigerator for at least 45–60 minutes to firm.

OR My favorite method:

For a more traditional cookie texture, dehydrate at 105–110°F (40–43°C) for 1–2 hours. This gives them a lightly set outside with a soft, melty center.

Store in the refrigerator for up to 5 days or freeze for longer storage.

How I Use These

I love having a batch of these in the freezer. They’re perfect after dinner and don’t interfere with sleep.

They also travel well, which makes them a great option when you want something supportive but don’t want to rely on packaged snacks or things you find in airports or on the road.

A Reminder

Supporting your health doesn’t mean removing everything enjoyable from your life. It means choosing foods that give back instead of taking more from an already busy system.

That’s what these cookies do.

If recipes like this speak to you, the ones that feel nourishing, grounding, and supportive, I would love to welcome you inside The Culinary Healing Circle.

Inside the Circle, we focus on using food to support blood sugar balance, calm inflammation, and help your body feel safe enough to heal. No extremes. No pressure. Just real food, real education, and real support.

You can learn more and join us here: www.culinaryhealingcircle.com