Chocolate Chip Flax Cookies (Flourless, V, GF)

Flourless chocolate chip flax cookies that are absolutely delicious! Easy to make, they’re also oil-free, grain-free, gluten-free & vegan. They will satisfy your sweet tooth & power your day!

Chocolate Chip Cookies Made with Flax

The internet has gifted us with countless ways to make chocolate chip cookies.

What a beautiful state of affairs ❤️.

Whether you are seeking perfected versions of the original classic, the best vegan chocolate chip cookies, gluten-free chocolate chip cookies, or options made with almond flour, coconut flour, cassava flour, bananas, chickpeas (canned or the flour), or pumpkin puree, you can find a version to fit your eating plan or simply what you have (or do not have!) in the pantry.

Here’s a brand new option I am happy to introduce to all of you, and the inter webs at large: flourless chocolate chip cookies made with ground flax seeds.

You will love these cookies. The natural fats in the flax create crisp edges and slightly chewy middles, all without any added butter or oils. And the flavor is toasty and nutty. Yum.

Like almost all of my cooking pursuits, these vegan cookies are easy to throw together with very little time and minimal fuss.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free (e.g., no coconut oil, no vegan butter)
• Can be made nut-free with one swap
• Flourless (e.g., no oat flour, no gluten-free flour, no wheat flour)
• Ready in under 30 minutes

Ingredients for the Cookie Recipe

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Flaxseed meal (finely ground; see notes about grinding in blender/food processor if the meal is particularly rough).
• Almond butter (or the nut butter or seed butter that you prefer)
• Coconut sugar (or brown sugar; see notes for all options)
• Vanilla extract
• Baking soda (not baking powder)
• Salt
• Chocolate chips or chocolate chunks (dairy-free and gluten-free, as needed. For example, Enjoy Life brand)

You will also need some very hot or boiling water to mix the cookie dough. I use filtered tap water.

Benefits of Flaxseed Meal

Flaxseed meal is ground flaxseeds. Flax seeds are highly nutritious, tiny seeds from the flax plant. They have gained tremendous popularity in recent years thanks to their high levels of omega-3 fatty acids, fiber, and lignans (a variety of antioxidants).

Look for packages of ready-ground flax seeds, which may be labeled “flaxseed meal,” or use a spice or coffee grinder to grind whole flax seeds to a very fine meal.

Most flaxseed meal is a medium to dark brown color and will simply be labeled “flaxseed meal” or “flax meal.” The different colors of flax can be used interchangeably.

You can use flaxseed meal in countless ways, as a flax egg (egg replacer), flour alternative, or in starring roles to make breads, tortillas, cookies, muffins, and so much more. Check out more of my Flaxseed Meal Recipes here.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Pan

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Mix the Wet Ingredients

Place the almond butter, coconut sugar and vanilla extract in a medium mixing bowl.

Add the boiling water and whisk until blended and smooth.

Step Three: Add the Dry Ingredients

Add the flaxseed meal, baking soda and salt to the bowl, stirring with a silicone spatula or wooden spoon until blended.

Let the dough stand for 5 minutes to make sure it is cool (may be slightly warm from the hot water). Fold or stir in the chocolate chips until combined.

Step Four: Portion the Cookie Dough

Using a small cookie scoop or heaping tablespoon (tbsp), drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart. 

The cookies do not spread much, so use your fingertips to gently flatten the dough to about 1/4 inch thickness.

Step Five: Bake the Cookies

9 to 11 minutes until golden brown at the edges (the centers may still look slightly underbaked).

Step Six: Cool the Cookies

Remove from oven and cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack on the kitchen counter to cool completely. Repeat with remaining cookie dough.

Taste & Texture of Chocolate Chip Flax Cookies

The cookies have crisp edges and a slightly chewy center that works beautifully with the chocolate. The flavor is nutty and toasty, similar to cookies made with white whole wheat flour. You will not think “flax,” just “yum!”

Tips for Success and Variations

• Avoid FISHY Cookies: Sniff your flaxseed meal before using in the recipe. If it has a slightly fishy smell, it is an indication that the oils in the flax have oxidized and become rancid. Do not use.
• Grind Flaxseed Meal More if it is Rough: If your flaxseed meal is not very fine, I suggest grinding it further by giving it a quick whirl in a food processor, blender, coffee grinder.
• Use Golden Flaxseed Meal for a Lighter Flavor: You can use either golden flaxseed meal or dark flaxseed meal in the recipe. If you prefer a lighter flavor, though, opt for golden flaxseed meal.
• Use Light-Colored Baking Sheets: Dark baking sheets and cookies do not play well together. The former overly darken or burn the bottoms of cookies. For best results, use heavy, light colored metal baking sheets.
• Line Baking Sheets with Parchment Paper: Parchment paper is a miracle product for baking. It promotes even baking, prevents sticking, makes it easy to remove items like cookies, and turns cleaning up into an extra-easy task. Look for boxes or rolls of precut sheets (you can find them online, in bulk, at great prices).
• Check Cookies at the Minimum Baking Time: Begin checking the cookies for doneness at the earliest suggested baking time. The cookies are done when they are just barely set. Bake for a minute at a time longer, as needed, if they are not done at the first check.
• Second & Third Batches Will Need Less Baking Time: Unless you cool your baking sheet in between batches, or use a new baking sheet each time, the baking sheet will be warm after the first batch. As a result, the next batches will take less time to bake. Reduce the baking time by 1 to 2 minutes with subsequent batches.
• Flavor Variations: The cookies can be varied in multiple ways. Swap out the chocolate chips for other flavors of chips, chopped dried fruits, nuts, or seeds. Add dried spices (about 1/4 teaspoon/tsp), such as cinnamon, ginger or nutmeg. Or change the extract from vanilla to almond or rum.

FAQ

• What is the best way to store the Chocolate Chip Flax Cookies? Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months. 
• Is there an alternative to using flaxseed meal? No, not for this particular recipe. But if you are looking for other chocolate chip cookie recipes, I have many! Simply type “chocolate chip cookies” into the search query to explore the options.
• Is there an alternative to using almond butter? Yes! Use any smooth nut butter or seed butter you prefer or have on hand, such as cashew butter, peanut butter, pepita butter, sunflower seed butter, or tahini.

Happy baking, I hope you love this new take on a vegan chocolate chip cookie recipe! If you try the recipe, I would love to see it. Tag #powerhungrycamilla on instagram.

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