These Soft and Chewy Oatmeal Flax Chocolate Chip Cookies are DELICIOUS! They are made with coconut oil instead of butter and have oats and flaxseed!
This recipe is like a typical chocolate chip cookie but with a few healthier changes. Instead of butter, you use coconut oil. Just melt the coconut oil until it’s liquid and measure as you would another oil like canola. I love using coconut oil. I usually buy coconut oil from Trader Joe’s or Costco. I also love this one from Amazon.
In this cookie recipe, you add a full cup of oats and 1/2 a cup of flax seed! I adapted this recipe from Averie Cooks’ recipe for Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies. I have been wanting to make a cookie and pack it full of flax seed since it’s so good for you! You can read more about the benefits of flaxseed and how to use it in this post. When I was making this recipe I wasn’t sure if 1/2 a cup of flaxseed would be too much but it turned out to be perfect! You hardly notice except that you can see it in the cookie. It gives it a darker color than a typical chocolate chip cookie. If you’d like more coconut flavor, you could even add 1/2 a cup of shredded coconut to these cookies. (But may need to add a little more melted coconut oil if it seems too dry.)
Just a note about the recipe, the dough needs to be chilled for at least 2 hours in the fridge. I just place all my dough balls on one cookie sheet, cover it with plastic wrap, and put it in the fridge. But if you are short on time you can just place it in the freezer for 15 minutes and that will work. This helps the cookies not to spread and enhances the flavor. Also, I love to add some chocolate chips on top to make it look prettier and give it more chocolatey goodness!
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