Chocolate Chip Flax Cookies (Vegan, Oil-Free, GF)

chocolate chip flax cookies on a copper cooling rack

5 from 6 votes

Chocolate Chip Flax Cookies (Vegan, Oil-Free, 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!

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, flaxseed meal, gluten-free, grain-free, grain-free cookies, oil-free, oil-free gluten-free vegan chocolate chip cookies, vegan gluten-free oil-free grain-free cookies, vegan oil-free cookies, wfpb, wfpb cookies, wfpb dessert

Servings: cookies (2-inch cookies)

Author: Camilla Saulsbury

Equipment

1 Large Baking Sheet (light in color, for even baking)

Ingredients

1/2 cup almond butter (smooth) (see notes for options)
1/4 cup coconut sugar (see notes for options)
1 teaspoon vanilla extract
1/3 cup boiling water
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup flaxseed meal (finely ground; see notes)
1/2 cup dark chocolate chips (certified GF and dairy-free, as needed)

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
Place the almond butter, coconut sugar and vanilla extract in a medium mixing bowl.Add the boiling water and whisk until blended and smooth.
Add the flaxseed meal, baking soda and salt to the bowl. Stir until blended. Let stand five minutes to cool (may still be warm from the boiling water). Stir in the chocolate chips.
Using a small cookie scoop or heaping tablespoon, drop round of dough onto the prepared baking sheet, spacing 2 inches (5 cm) apart. Use fingertips to flatten each portion into an even round.
Bake in the preheated oven for 9 to 11 minutes until golden brown at the edges (the centers may still look slightly underbaked).
Remove from oven and cool on the baking sheet for 1 minute. Transfer cookies to a cooling rack to cool completely.
Repeat with remaining cookie dough.

Notes

Storage: 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.

Almond Butter Alternatives: 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.

Coconut Sugar Alternatives: An equal amount of brown sugar, granulated sugar, or measure for measure granulated sugar alternative (for baking) can be used in place of the coconut sugar.

TIP: 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.

TIP: 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.

TIP: Fishy Smell: Sniff your flaxseed meal before using it. 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.

Nutrition