Name: Chocolate Chip Flax Cookies
Yield: 36 cookies
Ingredients: 1/2 cup whole flax seeds; 1-1/2 cups curdled milk (buttermilk or 1 tablespoon vinegar + milk to fill to 1-1/2 cups, I used soy mlik); 2 cups whole wheat flour; 1/2 cup ground flax seeds; 1 cup rolled (large flake oats); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1 cup grapeseed oil (or other mild tasting vegetable oil); 1 cup brown sugar; 2 eggs; 2 tablespoons vanilla extract; 2 cups sunflower seeds (or almonds, or other nuts); 1/2 cup dark chocolate chips (or dried fruit)

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My kids spent the weekend watching Star Trek. My husband decided it’s required viewing…important social commentary or something. He’s a Trekkie and I didn’t know it. And actively recruiting.

So while they watched 3 movies, select episodes of the original series (Daddy “that doesn’t even look real”) and then started Enterprise from.the.beginning, (thank-you Netflix!) I’ve been busy in the kitchen making cookies.

Looking for a cookie you can feel good about sending in your kids lunch? A cookie that the kids will be happy to eat even?

This might be it. They are made with whole wheat flour, a bunch of flax seeds (a full cup in total) and oats. I added chocolate chips, because a cookie isn’t a cookie without chocolate chips. In my opinion, anyway.

Soaking the flax seeds in the milk before baking softens the seeds and thickens the milk they sit in. Think chia seeds, you will get the same jelly like custard after soaking, it just takes longer. Soaking in acidic milk (I used soy milk curdled with apple cider vinegar) takes away some of that “flax-y” taste as well. You will need to plan ahead for this, it is best if the seeds soak for about 2 hours.

Dark chocolate chips and sunflower seeds make for an interesting and happy cookie. A cookie that tastes like a treat. Without negating the other healthy ingredients you’ve added in. Feel free to substitute whatever nuts or dried fruit you like. I wanted these for the kids lunch boxes so I couldn’t use nuts. And my kids are not crazy about dried fruit.

I find these cookies rather perishable. They will keep on the counter only for a couple of days. For longer storage you will need to stick them the in fridge or freezer. I’ve tried both, they keep in refrigerator for about 5 days and they freeze beautifully.

Tip: wrap them individually in plastic wrap before stuffing in the freezer and you will lunchbox ready treats!

You will get about 36 cookies per batch, a generous sized cookie. They are quite filling and hearty, one will do.

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Chocolate Chip Flax Cookies

Servings: 36 cookies

Ingredients

1/2 cup whole flax seeds
1-1/2 cups curdled milk buttermilk or 1 tablespoon vinegar + milk to fill to 1-1/2 cups, I used soy mlik
2 cups whole wheat flour
1/2 cup ground flax seeds
1 cup rolled large flake oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 cup grapeseed oil or other mild tasting vegetable oil
1 cup brown sugar
2 eggs
2 tablespoons vanilla extract
2 cups sunflower seeds or almonds, or other nuts
1/2 cup dark chocolate chips or dried fruit

Instructions

In a medium sized bowl, place whole flax seeds in 1-1/2 cups of curdled milk and set aside for about 2 hours at room temperature.
Preheat oven to 350 and line 2 cookie trays with parchment paper.
In a large bowl mix together flour, oats, ground flax seeds, baking powder, baking soda, salt, cinnamon and nutmeg.
To the milk and whole flax seed mixture add the oil, vanilla, eggs and brown sugar. Beat well to combine to a creamy consistency.
Add wet ingredients to the dry and fold together until just combined. Fold in seeds and chocolate chips.
Drop large - 2 tablespoon sized cookies - onto the parchment lined baking sheets, about 2 inches apart. Bake at 350 for about 15 minutes.

Trish

Thank’s for visiting. I’m Trish. I share healthy family recipes to inspire your family to eat their veggies and save room for cake!

13 Comments

Kayle (The Cooking Actress) on January 20, 2014 at 1:14 pm

ooooh I love the flax seed in these! Tasty and healthy!

The Wimpy Vegetarian on January 20, 2014 at 3:32 pm

I've not soaked my flax seeds before, but I've heard that it works really well. In fact vegans do this as a substitute for egg in recipes I know. I love how healthy these cookies are!!

Megan on January 20, 2014 at 6:26 pm

Oh wow, I will definitely be trying the flaxseed in my cookies like this.

Liz on January 20, 2014 at 6:32 pm

Yum, these look so good! I love how you can see all the little flax specks in them!

Tiffany on January 21, 2014 at 11:03 am

These sound incredible. My son is allergic to many seeds and nuts. Flax is fine. Do you think I could substitute coconut for the sunflower seeds? Or maybe just another hearty grain?

Trish @infinebalance on January 21, 2014 at 11:13 am

Oh yes, I would definitely try coconut for the seeds. That would be delish! Or you could add more oats for some of the seeds, or dried fruit. I was considering a little bit of millet in my next batch -- maybe 1/2 a cup. Millet would give a good crunch.
Tiffany on January 22, 2014 at 4:13 pm

Thanks! I don't have millet on hand, but I have Chia, Amaranth, and Teff grain. Maybe some amaranth for that crunch. I just finished making a giant bowl of Salad Starter, and I plan to make the cookies this evening. I see a cookie and salad dinner in my future. :)
Trish @infinebalance on January 22, 2014 at 4:54 pm

I love salad and cookie dinners :)
Tiffany on January 22, 2014 at 10:51 pm

Ok, instead of 2 C sunflower seeds I used 1 C coconut, 3/4 C Amarinth, 1/4 C Diced Dates. YUMMY! But....a little bit of Amarinth goes a long way, so I'd suggest less. Still, a huge hit!!! Thanks for another winner!
Trish @infinebalance on January 29, 2014 at 10:20 pm

Yay! So glad you liked them! Coconut and dates would be so yummy!