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Vegan Chocolate Flax Cookies

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This is a recipe I created around the time I first started recipe testing. Back then, I would try to come up with new recipes off the top of my head. And with that came a lot of trial and error. Baking cookies with coconut oil was super tricky for me at first. Sometimes the cookies would spread way too much, get too crispy at the edges, or even not spread enough!

These cookies have such a lovely flavor and texture. I’d actually forgotten just how good they are. The best part? They’re vegan and packed with good-for-you flaxseed meal! And they’re delicious. Tender, melt-in-your-mouth cookies with lots of chocolate flavor and the tiniest bit of crunch thanks to the flaxseed meal.

I love these cookies, and I enjoyed re-baking them after so long. But you must follow the ingredients and method precisely. You’ll want to measure your coconut oil as a solid and then melt it. If it’s already melted, then pour it into your liquid measuring cup until you have a bit more than 1/3 cup (I know. I know.). 

As for the refrigeration, it is mandatory. If your dough is too greasy to handle after it’s first mixed (this has to do with the temperature in your home affecting the coconut oil) pop your scooped dough balls into the refrigerator for 10 minutes before rolling them smooth. Then (no matter what) you must refrigerate your dough balls for 20 minutes prior to baking. Don’t worry, this is all outlined below.

Some of the ingredients I love for this recipe:

Flaxseed meal (along with water) makes for a wonderful egg replacement. It’s the only vegan egg replacer that I use when baking. Flax seeds are also high in fiber and omega-3 fatty acids.

Coconut sugar is my go-to low Glycemic Index sweetener. It’s less likely to spike your blood sugar as intensely as cane sugar, honey, or maple syrup.

Coconut oil is a great butter substitute when it comes to cookies. For this recipe, we melt it first to make sure our cookies are tender and soft. If you don’t like the taste of coconut (or just prefer your treats without the flavor) you can use refined coconut oil which has no flavor.

Cocoa powder helps give these cookies that rich double-chocolate flavor. You’ll want to use the natural, regular cocoa powder, or even cacao powder, for this recipe.

Baking powder helps these cookies keep their shape. Be sure to use powder instead of soda.

Yield: 12 cookies

Vegan Chocolate Flax Cookies

Vegan Chocolate Flax Cookies

Rich and chocolate-y cookies made vegan with high fiber, good-for-you flaxseed meal! These cookies taste so good, no one will be able to tell they're better for you than the average cookie!

Prep Time 10 minutes
Cook Time 7 minutes
Additional Time 30 minutes
Total Time 47 minutes

Ingredients

Instructions

  1. Make your flax egg by combining 1 Tbsp flaxseed meal with 3 Tbsp water; set aside to thicken. In a medium bowl, mix together the melted coconut oil, coconut sugar, and vanilla extract; set aside.
  2. In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and flaxseed meal until totally combined.
  3. Stir flax egg into wet ingredients and add wet ingredients to dry. Use a wooden spoon or large spatula to mix the ingredients together. Add 1/2 cup of the chocolate chips and mix.
  4. Scoop dough balls 1.5 Tbsp in size onto a parchment-lined baking sheet and refrigerate for 10 minutes. Roll dough balls smooth and press extra chocolate chips into the tops. Refrigerate for another 20 minutes. Meanwhile, preheat your oven to 350°F.
  5. Prepare a second baking sheet with parchment paper. Transfer dough balls to room temperature baking sheet and bake at 350°F for 6 minutes.
  6. Allow cookies to cool on baking sheet for 2 minutes. Move to a cooling rack. Store leftover in an airtight container at room temperature.

Notes

  • refrigerating the dough balls is super important for proper shape! Don't skip this step!

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Nutrition Information:

Yield:

12

Serving Size:

1 cookie
Amount Per Serving: Calories: 212 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 130mg Carbohydrates: 26g Fiber: 2g Sugar: 17g Protein: 3g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other recipes you may like:

Vegan Chocolate Banana Cake Donuts
Vegan Tahini No-Bake Cookies
Vegan Chocolate Peppermint Crunch Crinkle Cookies

Grain-Free Orange Brownies (dairy-free!)

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Where are my fudgy brownie lovers at?! I love an ooey-gooey fudgy brownie! You know, the kind that you’re not quite sure are even done. There’s just something so good about warm, melt-in-your-mouth brownies.

These Orange Brownies are by far one of my favorite recipes. They’re made with low GI coconut sugar (and also a cup and a half of chocolate chips!), coconut oil, and arrowroot starch in place of any flour. So they’re gluten/grain-free and dairy-free. And seriously delicious! I adapted this recipe from Amanda at Running with Spoons, and it’s one of the best “healthier” brownie recipes!

For this recipe, you’ll use the double boiler method to melt the chocolate and oil together, whip up the sugar and eggs, and zest a few oranges. As long as you follow the recipe and instructions exactly as-is, then you’ll end up with ultra-fudgy, perfectly crinkle-topped brownies that rival any other traditional brownie. For real.

I baked this recipe up three times and found that it’s vital to use chocolate chips instead of chopped chocolate in order to get that beautiful, shiny top. I used chopped dark chocolate for one batch, and the brownies came out dull and smooth – not crinkly at all! So I suggest only using chocolate chips!

Some of the ingredients I love for this recipe:

Coconut sugar is a low GI, unrefined sugar. This means that it places lower on the glycemic index scale than cane sugar, honey, and maple syrup, so it has less of an effect on blood sugar levels. It tastes nothing like coconut, and, in my opinion, tastes less sweet than regular white sugar.

Coconut oil is a great dairy-free alternative to butter (and it’s better for you!). These brownies are so rich I don’t taste the coconut, but if you prefer a dessert with no trace of coconut then I recommend making these with refined coconut oil.

Arrowroot starch is a gluten-free, corn-free starch that can work with any recipe that calls for corn starch. It lends to a softer, lighter texture in baked goods.

Instant coffee (as well as espresso powder) is great for adding to chocolate baked goods, because it enhances and intensifies the chocolate flavor. So your brownies will taste more chocolate-y!

Yield: 16

Grain-Free Orange Brownies

Grain-Free Orange Brownies

Ultra-fudgy chocolate brownies flavored with freshly grated orange zest. These rich brownies are loaded with delicious chocolate and made with no dairy or grain!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup coconut oil, solid
  • 1 1/2 cups dairy-free chocolate chips
  • 2 tsp instant coffee granules
  • 6 Tbsp cocoa powder
  • 3 large eggs, room temp
  • 1 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 Tbsp finely grated orange zest (2-3 medium oranges)
  • 4 1/2 Tbsp arrowroot starch
  • 1/2 tsp salt

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray (I like to use olive oil spray) and parchment paper. Cut your parchment paper long enough that it hangs over the sides of your dish for easy brownie removal. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a heatproof bowl, add the chocolate chips, coconut oil, instant coffee, and cocoa powder. Place on top of a pot of simmering water (making sure it's not touching the water), stirring the mixture frequently until everything is melted. Set bowl aside to cool off.
  3. In a stand mixer fitted with the whisk attachment, add your eggs and coconut sugar. Set to medium speed and add in the vanilla extract. Whisk for 5-10 minutes or until mixture has thickened and is light brown in color.
  4. Slowly pour the chocolate mixture into the egg and sugar mixture. Gently fold the ingredients together until totally combined - move slowly so you don't deflate the mixture. This will take a couple of minutes. Stir in the orange zest and then the arrowroot starch and salt.
  5. Pour the batter into your prepared baking dish and bake at 350°F for 25-30 minutes, or until the center looks set and a toothpick inserted into the middle comes out with a little batter. You want to under-bake these brownies a bit so that they stay fudgy.
  6. Allow brownies to cool in the baking dish on top of a cooling rack (or dig in while they're warm!). Once cool, use the parchment paper to lift the whole dish of brownies up and onto the cooling rack. Slice into 16 squares, wiping the knife clean between each slice. For serving, use a fork or small spatula to gently lift each brownie onto a serving dish. Store leftovers in an airtight container at room temperature.

Notes

For a richer chocolate flavor, you can use dutch-process cocoa powder instead of regular, natural cocoa powder

I only recommend using chocolate chips for this recipe as my test with chopped chocolate came out with a dull, smooth surface instead of a shiny, crinkly one

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1 brownie
Amount Per Serving: Calories: 210 Total Fat: 13g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 35mg Sodium: 89mg Carbohydrates: 24g Fiber: 1g Sugar: 21g Protein: 2g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other recipes you may like:

Grain-Free Almond Butter Brownies
Dairy-Free Salted Chocolate Rye Cookies
Orange Cranberry Chocolate Chunk Cookies

Recipe adapted from Running with Spoons

Chocolate Carrot Turmeric Protein Muffins (dairy-free!)

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I came up with these Protein Muffins on a whim last week when my husband was talking about needing a snack at work. We love a good muffin, and what’s better than a low sugar, protein veggie muffin? Yep. These muffins have a lot going on. Carrots, turmeric, protein powder, chocolate – the works. And my husband loved them! These muffins are fluffy, super moist (never gonna be sorry for that adjective) and as easy as an other muffin!

If you don’t have access to a Turmeric Protein Powder, don’t fret. You can use whatever protein powder you have on hand (vanilla, chocolate, or unflavored would be best) + one or two teaspoons of turmeric. I chose to use half Stevia in the Raw (not sponsored) and half coconut sugar for better flavor. Feel free to replace the coconut sugar with more Stevia for an even lower sugar option. And the chocolate chips are optional! I sprinkled a few over each muffin pre-bake for a bit of sweetness. You could add more to your batter or leave them off totally. Happy baking!

Chocolate Carrot Turmeric Protein Muffins
Makes 9 regular muffins

3/4 cup whole wheat pastry flour
1/2 cup Turmeric Protein Powder*
1/4 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup Stevia in the Raw
1/4 cup coconut sugar
1/4 cup coconut oil, melted
1/4 cup unsweetened almond milk, room temp
2 large eggs, room temp
1 tsp vanilla extract
1 1/2 cups finely grated carrot (about 3 large carrots)
~1/4 cup dairy-free chocolate chips (optional)

1.) Preheat your oven to 350°F and line your muffin pan with paper liners or spray with olive oil (or other non-stick spray). Bring your two eggs to room temperature by placing them in a glass of warm water for about 10 minutes.

2.) In a large bowl, sift the flours, protein powder, and cocoa powder. Whisk in the baking soda, baking powder, salt, cinnamon, and nutmeg until everything is well combined; set aside.

3.) In a medium bowl, mix together the stevia, coconut sugar, and melted coconut oil. Add in the almond milk, eggs, and vanilla, whisking until everything is combined. Grate your carrot and squeeze out and discard of (or keep!) the juice. Stir in the shredded carrot, breaking up any chunks.

4.) Fold wet ingredients into dry until no flour pockets remain. Fill muffin wells nearly to the top. If desired, sprinkle chocolate chips on top of unbaked muffins.

5.) Bake at 350°F for 15 minutes or until toothpick inserted into a muffin comes out clean/with a few crumbs. Store leftovers in a sealed container in the refrigerator. Reheat to enjoy!

*you can also use 1/2 cup vanilla or plain protein powder + 1-2 tsp turmeric

Marshmallow Hot Cocoa Cookies (dairy-free!)

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Marshmallow. Stuffed. Cookies. Does it get any better?! If you like chocolate, and you like marshmallows, then you have to make these cookies. They’re crispy on the outside, fudgy on the inside, and filled with a delicious, melty mallow. I can only recommend eating them warm since I popped mine in the microwave each time I wanted a cookie! That way, you’ll experience the hot cocoa cookie goodness in all its glory. I mean, marshmallows are just better when they’re melted!

These cookies are a pretty standard chocolate cookie – one you can customize by adding peppermint extract or a little cayenne pepper! – stuffed with a marshmallow pre-bake. I took large marshmallows and sliced them into thirds. You can get away with doing halves, too, if you want more marshmallow in your cookies. You’ll flatten your dough balls, place the marshmallow in the center, and then wrap the dough up and over the mallow. Them you’ll shape and smooth each cookie and bake! If your cookies come out a little puffy, you can gently tap the tops until they flatten a bit. Happy baking!

Marshmallow Hot Cocoa Cookies
Makes 15 cookies

6oz semisweet dairy-free chocolate, chopped*
1/3 cup coconut oil, solid
3/4 cup coconut sugar (or granulated sugar)
1 tsp vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup natural cocoa powder (regular, non-dutched)
1 tsp baking soda
1/2 tsp fine sea salt
5-8 big marshmallows

1.) Place a medium pot with about an inch of water over medium heat. In a heatproof bowl (big enough to sit on top of your pot) add the chopped chocolate and coconut oil. Place your bowl on the pan, making sure it doesn’t touch the water, and stir frequently until chocolate and coconut oil have totally melted; set aside to cool for 10 minutes.

2.) Whisk in the sugar, two eggs, and vanilla extract until totally combined. Sift in the flour, cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet. Cover and refrigerate dough for 1 hour.

3.) Preheat your oven to 350°F and line a baking sheet with parchment paper. Prepare your marshmallows by cutting them into halves or thirds (I cut mine into thirds).

4.) Begin making your dough balls by scooping 2 Tbsp of dough. Flatten dough to a circle, placing the marshmallow in the middle. Wrap the dough up and over the marshmallow and shape the dough into a smooth, neat disc shape – think hockey puck. Alternatively, you can roll the dough into a ball, place on you baking sheet, and flatten with your fingers. 

5.) Place cookies 6 at a time on your baking sheet and bake at 350°F for 7-9 minutes, or until cookies have spread. Let cookies rest for 1 minute on the baking sheet before transferring to a cooling rack. Use your fingers to gently press the tops of the cookies down if they look too puffy – I think this will depend on what kind of marshmallows you use; I’ve found that the “all-natural” variety doesn’t melt/spread as much as the regular ones (with corn syrup). Enjoy your cookies hot and fresh or warmed up! Store leftovers in an airtight container at room temp.

*I love the Pound Plus bars from Trader Joe’s. They have 54% and 72% cacao bars that are vegan-friendly. They’re super affordable, and they’re basically the only bar I use unless I splurge on something special

Orange Cranberry Chocolate Chunk Cookies

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Does anyone remember (or still love) those orange flavored chocolate oranges? You know, the ones shaped like an actual orange that you get to “smash” to loosen all the chocolate orange slices. I usually spot them at the store around Christmas time, and I’ll be real, I miss those freaking chocolate oranges. Going dairy-free to keep my skin clear has made me miss foods I didn’t even know I really liked all that well.

Anyways, these cookies are not chocolate oranges, but they are my Dairy-Free Classic Chocolate Chip Cookies with fresh orange zest, dried cranberries, and lots of chopped semisweet chocolate, and they are good. The orange zest adds a ton of citrus flavor, while the dried cranberries bring a bit of chew and tartness to the sweet and chocolatey cookies. I opted for chopped semisweet chocolate for these, because I like the messy look that you get when chopped chocolate melts into a fresh baked cookie. Chocolate chips would work just fine, too, and dark chocolate would make for an excellent cookie.

The recipe for these cookies is short and sweet. Be sure to use solid coconut oil and a big wooden spoon or spatula to do all the mixing. You don’t want to over-mix your dough or cause the coconut oil to become too soft. It’s normal for this dough to be a bit crumbly and even seem somewhat dry. That’s okay. The dough will easily press together and bake up to make a perfect cookie (with no refrigeration required)! I recommend using a cookie scoop for these cookies, and feel free to play around with the size! Happy baking!

Orange Cranberry Chocolate Chunk Cookies
Makes ~25 small cookies

1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped dairy-free chocolate (semisweet or dark)
3/4 cup dried cranberries
Zest of one medium orange

1.) Preheat your oven to 350°F and line a baking sheet with parchment paper.

2.) Using a large spatula or wooden spoon, mix together the solid coconut oil and coconut sugar in a medium bowl until combined – I like to mash my coconut oil into the sugar to make sure all the lumps get incorporated. Mix in the egg and then the vanilla and orange zest until totally combined; set aside.

3.) In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the wet (do not beat) until a few flour streaks remain. Stir in the chocolate chips and dried cranberries. Your dough may look a bit crumbly, depending on how hot/cold the temperature is where you are (the coconut oil may be more or less oily).

4.) Scoop 1 Tbsp dough balls onto your parchment-lined baking sheet and bake at 375°F for 6-7 minutes. Let the cookies rest on the baking sheet for 2 minutes before transferring to a cooling rack. Enjoy! Store any leftovers in an airtight container at room temp. Re-heat to enjoy.