100% Flax Chocolate Cookies (V, GF, Oil-free)

4.92 from 46 votes

100% Flax Chocolate Cookies (V, GF, Oil-free)

Healthfully decadent, double chocolate, 100% flax breakfast cookies! Made in a muffin tin with only 5 ingredients, they are vegan, grain-free, oil-free, paleo and keto (with an ingredient swap).

Prep Time5

Cook Time30

Total Time35

Course: Grain-Free Vegan Baking

Cuisine: American

Keyword: 100% flax cookie, grain free vegan oil free cookie, vegan chocolate flax cookie, vegan gluten-free flax chocolate cookie, vegan gluten-free grain- free cookie, vegan grain- free cookie

Servings: big cookies

Author: Camilla

Equipment

standard size muffin tin (12-count)

Ingredients

1/2 cup unsweetened natural nut butter (e.g., almond, cashew, peanut)
1/3 cup coconut sugar (see notes for keto, and other, options)
6 tablespoons boiling water
1/4 cup cocoa powder
Optional: 1 teaspoon vanilla extract
Optional: large pinch of salt
2/3 cup flaxseed meal
2 tablespoons miniature chocolate chips see notes for keto

US Customary - Metric

Instructions

Preheat the oven to 325°F (160°C). Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray.
In a a medium bowl, combine the nut butter, coconut sugar, boiling water, cocoa powder and optional vanilla and salt until blended and glossy.
Stir in the flaxseed meal (the mixture should be thick, but if it is especially stiff, add a little bit more water).
Either stir in chocolate chips, or wait, and sprinkle on top.
Evenly divide batter into prepared muffin cups. If second option was chosen above, sprinkle with chocolate chips.
Bake in preheated oven for 17 to 19 minutes until the surface of the cookies appears dry and the centers feel just firm to the touch.
Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen, then remove and place on rack to cool completely

Notes

Nut-Free Cookies For nut-free cookies, use an equal amount of creamy seed butter (e.g. sunflower butter or tahini) in place of the nut butter.

Storage Tip: Store the cooled cookies in an airtight container at room temperature 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Keto Option: Use an equal amount of keto-friendly granular sweetener in place of the coconut sugar. Leave out the chocolate chips or replace with sugar free chocolate chips.

Keto macros per cookie without chocolate chips: [Calories: 77 / fat: 6.2 g/ sat. fat: 0.6 g/ carbohydrates:4.6 g / sugars: 1 g]
Keto macros per cookie with sugar-free chocolate chips: [Calories: 88 / fat: 6.9 g/ sat. fat: 1.1 g/ carbohydrates:6.1 g / sugars: 1 g]

Sweetener Options: An equal amount of brown sugar or plain sugar can be used in place of the coconut sugar.

Nutrition