Flaxseed Cookies

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These Flaxseed Cookies are simple chocolate cookies loaded with 8.5 grams of fiber, all without gluten, dairy, or eggs.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/flaxseed-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 205.2kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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