These Flaxseed Cookies are simple chocolate cookies loaded with 8.5 grams of fiber, all without gluten, dairy, or eggs.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Flaxseed Cookies
These Flaxseed Cookies are simple chocolate cookies loaded with 8.5 grams of fiber, all without gluten, dairy, or eggs.
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Servings: 7 cookies
Calories: 205.2 kcal
Ingredients
- 1 cup Medjool Dates - 8 ounces pitted, fresh and soft (note 1)
- ½ cup Golden Flaxseeds - grind into a meal (note 2)
- 3 tablespoons Unsweetened Cocoa Powder
- ½ cup Old-Fashioned Rolled Oats - (note 3)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Maple Syrup - (note 4)
Optional
- ¼ teaspoon Salt
- 1-2 tablespoon Water - if batter is too dry to form
- ⅓ cup Chocolate Chips - (note 5)
Instructions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- In a coffee grinder or a NutriBullet, add the flaxseeds and grind them to get 1/2 cup + 3 tablespoons of flaxmeal.
- In the bowl of a food processor, add flaxmeal, pitted dates, cocoa powder, oats, vanilla extract, maple syrup, and salt if used.
- Process on high-speed for 45 seconds to get a dough ball.
- If it looks to dry and won't form, process again adding 1 tablespoon of water at a time. You should get a sticky chocolate cookie dough.
- Pulse in the chocolate chips if used – recommended if you are new to the light bitterness flavor or flaxseeds.
- Oil your hands, roll 7 even balls of dough, and press them between your hands to flatten them into a round, flat cookie shape.
- Release on the baking sheet, leaving an inch space between the cookies – they won't expand in the oven.
- Press a few extra chocolate chips on top.
- Bake the rolls for 12 minutes at 350°F (180°C) on the center rack and let them cool down on a cooling rack immediately for 1 hour before serving.
Notes
Note 1: If your Medjool dates are dry and not fresh, place them in a bowl and cover them with boiled water for 5 minutes to soften. Squeeze to extract the water before using. Other varieties of dates work, but their taste and texture will vary and impact the cookies’ texture. Medjool dates add a soft, moist texture, while other varieties may require 1-2 tablespoons of water to form the dough.
Note 2: I make my own flaxmeal from golden flaxseed for the best texture and flavor. An old batch of flaxmeal tastes bitter, fishy. Brown flaxmeal works too, but it has a stronger bitter flavor that you may not like as much. 1/2 cup of flaxseeds is equivalent to 1/2 cup + 3 tablespoons of ready-made flaxmeal.
Note 3: Use gluten-free certified oats if needed or swap for quinoa flakes or almond flour.
Note 4: You can also use agave syrup or any liquid sweetener you love. Don’t skip it or the cookies are bitter.
Note 5: Perfect to add sweetness.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: Store the cookies at room temperature for up to 4 days.
Nutrition
Serving: 1bar | Calories: 205.2kcal | Carbohydrates: 26.6g | Protein: 5.5g | Fat: 10.3g | Saturated Fat: 0.9g | Polyunsaturated Fat: 6.8g | Monounsaturated Fat: 1.9g | Sodium: 90.7mg | Potassium: 362.6mg | Fiber: 8.5g | Sugar: 14.4g | Vitamin A: 31.3IU | Vitamin C: 0.1mg | Calcium: 76.3mg | Iron: 1.8mg | Magnesium: 112.6mg | Phosphorus: 189.1mg | Zinc: 1.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.
- Medjool Dates – These fresh, soft dates provide natural sweetness and a sticky binder for the cookies, giving them a moist, chewy texture. If your dates are dry, you can soak them in hot water to soften them up before you use them.
- Golden Flaxseeds – This ingredient provides a rich source of fiber and acts as a binder, replacing eggs in traditional cookie recipes. Grinding them just before you use them helps to avoid a bitter taste. Brown flaxseeds also work well.
- Unsweetened Cocoa Powder – This gives the cookies their decadent chocolate flavor. It’s important to use unsweetened cocoa powder to control the sugar content of the cookie.
- Old-Fashioned Rolled Oats – These provide a nice, hearty texture to the cookies. You can also use quinoa flakes or almond flour if you want a gluten-free option.
- Vanilla Extract – A little bit of vanilla extract brings a warm, familiar flavor that pairs perfectly with the chocolate and dates.
- Maple Syrup – This liquid sweetener helps to balance the natural bitterness of the flaxseeds and cocoa powder. Other liquid sweeteners like agave syrup also work.
How to Make Flaxseed Cookies
Carine’s Baking Tips
Let me share a few more tips for a perfect flaxseed cookies.
- Grind Your Own Flaxseeds – For the best flavor, I always recommend grinding your flaxseeds right before you make the cookies. Pre-ground flaxseed can develop a bitter or “fishy” flavor over time.
- Use Golden Flaxseed – While brown flaxseed works, golden flaxseed has a milder flavor that is perfect for these cookies.
- Customize the Oats – If you need to make the recipe gluten-free, use certified gluten-free rolled oats. You can also swap them out for quinoa flakes or almond flour.
- Don’t Skip the Maple Syrup – The maple syrup is crucial for balancing the natural bitterness of the flaxseed and cocoa powder. Skipping it will make the cookies taste too bitter.
- Add Mix-ins – You can stir in chocolate chips or chopped nuts like pecans or walnuts for an extra boost of flavor and texture.
- Top with Chocolate – Press a few extra chocolate chips on top of each cookie before baking for a rich, melty chocolate finish.
Yummy
Thank you!
Hi,Carine I made this cookies it’s so beautiful and delicious I love it Thank you very much for the recipe
Thank you so much!