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.
A healthy chocolate chip cookie?
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.
- 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 makes for the best flavour
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.
How to store these cookies
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.
Chocolate Chip Flax 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.
More chocolate chip cookies
Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!
Kayle (The Cooking Actress) says
ooooh I love the flax seed in these! Tasty and healthy!
The Wimpy Vegetarian says
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 says
Oh wow, I will definitely be trying the flaxseed in my cookies like this.
Liz says
Yum, these look so good! I love how you can see all the little flax specks in them!
Tiffany says
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 says
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 says
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 says
I love salad and cookie dinners 🙂
Tiffany says
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 says
Yay! So glad you liked them!
Coconut and dates would be so yummy!
Grace @ FoodFitnessFreshAir says
I often put flax in my oatmeal. Love the idea of using it in choc. chip cookies!
Trish @infinebalance says
My moto is “add flax always.. “:)
Fab says
Wow… the photos look very good. Also the cookies 🙂