Cookies are my favorite! My favorite thing to bake and eat. But let’s be honest a typical cookie isn’t the best thing to eat. That is why I love these cookies so much. They taste amazing but are packed full of healthy ingredients! These Soft and Chewy Oatmeal Flax Chocolate Chip Cookies taste as good as any cookie I’ve ever had but are made with coconut oil instead of butter and are packed full of oats and flax! My kids love these too and they have no idea that I’ve made them healthier than regular chocolate chip cookies.
This recipe is like a typical chocolate chip cookie but with a few smart 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. Here are some great reason to eat more of it. I get my coconut oil from Trader Joe’s but a lot of my friends buy it from Costco. There is a slight coconut flavor from the oil in these cookies but it’s not that noticeable. You could even add 1/2 a cup of shredded coconut to these cookies if you want.
You also 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! Here are some reasons why. 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 for you can see it in the cookie. It gives it a darker color than a typical chocolate chip cookie.
Look at all that chocolatey goodness! Mmm! These cookies were so good! My boys loved them too and they are my toughest critics.
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 it works just as well! This helps the cookies not to spread but almost too well! So if you want the to be more flat than rounded be sure to gently press down of them before baking. Also, I love to add some chocolate chips on top to make it look prettier and of course who doesn’t love more chocolate?
Enjoy!
- 1 large egg
- ½ cup melted coconut oil
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup old-fashioned whole rolled oats (not instant or quick)
- 1 cup all-purpose flour
- ½ cup finely ground flaxseed
- ¾ cup semi-sweet chocolate chips
- In a large mixing bowl, or bowl of a stand mixer, add the egg, coconut oil, sugars, vanilla, cinnamon and salt. Mix until combined.
- Add the baking soda, oats, flour, and flaxseed and mix until combined. Mix in the chocolate chips.
- Form the dough into balls and place on a cookie sheet lined with a Silpat or parchment paper. Top with more chocolate chips if desired. Cover with plastic wrap and refrigerate or at least 2 hours or up to 5 days. This will help the cookies not to spread. (Shortcut: Freeze for about 15 minutes.) Also, the cookies won’t spread much after being chilled so if you want the cookies to be a little flatter press down slightly.
- Preheat oven to 350 F, line 2 baking sheets with a Silpat or parchment paper. Place the cookie dough balls 2 inches apart. Bake about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will firm up as they cool. Let cookies cool for 5 minutes before transferring to cooling rack.
- Store cookies in an airtight container for up to 1 week or freeze for up to 4 months. The cookie dough can be stored in an airtight container for up to 5 days or in the freezer for up to 4 months.
Adapted from Averie Cooks
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For more delicious cookie recipes check out some of my favorites!
Soft & Chewy Snickers Chocolate Chip Cookies
Reese’s Pieces Soft Peanut Butter Cookies
All of your cookie recipes look so good!
Thank you so much Melanie!
These look so good! I’m drooling at my desk. Now I need a reason to entertain so I can make these! I know better than to make a big batch without company! Thanks for sharing!
Lol! Thanks so much Sam. I hope you get to make them soon!
These are phenomenal cookies! I used this recipe for lactation cookies for my older sister. I replace 1/4 cup of the coconut oil with butter and added a few tablespoons of brewers yeast. I also used Hershey’s milk chocolate chips and the suggested coconut flakes. Best cookies ever. They taste very gourmet and utilize significantly less fat and sugar than most traditional chocolate cookie recipes I’ve seen. I’m so glad I found this recipe. Perfect sweetness!
So happy to hear that Tay! I love hearing how you changed it up a bit! 🙂
I love these cookies- even more than regular chocolate chip cookies! They are moist, chewy and delicious! I’ve tried it this way and I’m also making a batch with walnuts, dried cranberries and some white chocolate chips. Thank you for sharing this awesome recipe! 🙂
Aalia- Sorry I am just seeing your comment! I had my baby right before you posted this. I am so happy to hear that you love these cookies! They are a favorite of mine too. 🙂 Thanks for sharing another delicious way of making these cookies with me!
These cookies look so good!! I’m definitely making these! Would it be okay to keep the flax seeds whole? If not how can I grind them?
Thank you!
Thanks Marlaina! I recommend adding ground flax seeds because it’s easier for your body to digest so that will give you more of the nutrition from it. And that texture is needed for this recipe as well. If you don’t grind it though just add flour instead of ground flax then add some whole flax to it. To grind flax seed check out one of these ideas: http://www.wikihow.com/Grind-Flax-Seed
Oh my gosh! Just made these and ate two after the 6-minute cool-down. My hubby and I are in heaven. YUM! WOW thank you!
Oh yay! I’m so happy to hear that! It sure is nice having a healthier cookie that tastes so good too! Thanks for letting me know. 🙂
These taste great even my 4 year old son loves them. And they’re dairy free if your take out the chocolate, i melted dairy free chocolate and dipped half the cookie in instead.
So glad it was a hit! Thanks for the tip on how to make it dairy free! 🙂
I made these when I needed a post-surgery fiber boost. They did the trick! I made a slight change….. I added an extra egg and an additional 1/2 cup of flour to thicken it up so I didn’t have to wait the 2 hours to chill in the fridge. (We made them after supper.) They were still chewy and delicious. I also added the optional coconut flakes. This recipe is a keeper.
Oh awesome! Thanks for letting me know. I’m so glad you enjoyed it! 🙂
Is the 1/2 cup flaxseed measured before or after they are ground?
After.