BFY Dark Chocolate Chip Cookies with Flaxseed

Discover the story

Imagine biting into a crisp vegan cookie with crunchy edges, revealing gooey dark chocolate chunks!

If this is your idea of cookie perfection, meet our Dark Chocolate Chip Cookies with Flaxseed! In true WOT fashion, we made this recipe better for you by reducing the sugar and adding superfood ground flaxseed for extra fiber and an extra-rich flavor.

Flaxseed is loaded with nutrients and is an excellent source of protein, fiber, and omega-3 fatty acids. It has a mild, nutty flavor that can be added to various recipes. When using it, we opt for ground flaxseed because it’s easier to digest.

This recipe makes 6 large cookies; you can make the cookies smaller by using rounded tablespoons instead of an ice cream scoop.

WOT we love about this recipe: If you enjoy indulging in uncooked cookie dough, you can easily adapt this recipe to create a raw cookie dough version by heat-treating the flour and omitting the baking powder and soda — Scroll down for that recipe!

BFY Dark Chocolate Chip Cookies with Flaxseed

Servings large cookies

Ingredients

1 tbsp ground flaxseed
3 tbsp water
½ cup coconut oil, solid
¼ cup granulated organic cane sugar
½ cup organic brown sugar
1½ tsp vanilla
1¼ cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup dark chocolate chunks

Instructions

Preheat the oven to 400 degrees F and line one baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water. Set aside for at least five minutes while you gather your other ingredients.
In a large mixing bowl, combine the solid coconut oil, cane sugar, brown sugar, and vanilla. Using a hand mixer or stand mixer, start on low speed and work to medium until combined.
Add the flaxseed water mixture and beat until just combined.
Remove the bowl from the stand mixer or remove the beaters from the bowl. The balance of the recipe will be combined with a wooden spoon.
In another medium bowl, combine the flour, baking soda, baking powder, and salt. Stir all the dry ingredients together to combine them evenly.
Add the combined dry ingredients to the wet ingredients and, using a wooden spoon, stir to combine.
Add the dark chocolate chunks and fold them to combine.
Using an ice cream scoop, scoop out 6-7 scoops of the cookie dough and place them evenly onto the parchment-lined baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown and set around the edges. They will be spread out a lot, making them extra-large.

Copied Print

Raw BFY Dark Chocolate Chip Cookie Dough with Flaxseed

Ingredients

1 tbsp ground flaxseed
3 tbsp water
½ cup coconut oil, solid
¼ cup granulated organic cane sugar
½ cup organic brown sugar
1½ tsp vanilla
1¼ cups all-purpose flour, heat treated
¼ tsp salt
1 cup dark chocolate chunks

Instructions

To heat treat the flour

Preheat oven to 350 degrees F.
Spread flour on a baking sheet and bake for 5 minutes. Stir the flour and return to the oven for another 3-5 minutes. Cool completely before using.
For the Cookie Dough
In a small bowl, combine the ground flaxseed and water. Set aside for at least five minutes while you gather your other ingredients.
In a large mixing bowl, combine the solid coconut oil, cane sugar, brown sugar, and vanilla. Using a hand mixer or stand mixer, start on low speed and work to medium until combined.
Add the flaxseed water mixture and beat until just combined.
Remove the bowl from the stand mixer or remove the beaters from the bowl. The balance of the recipe will be combined with a wooden spoon.
Add the heat-treated flour and salt. Stir the dry ingredients together to combine them evenly.
Add the dark chocolate chunks and fold them to combine.
Enjoy immediately or refrigerate until ready to eat. Store in the refrigerator for up to 3 days