• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Vegan Chocolate Flax Cookies

April 12, 2019 by Rachael Ng 5 Comments

Jump to Recipe

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.

Continue to Content
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

  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
  • 1/3 cup coconut oil, melted (measure solid and then melt)
  • 2/3 cup coconut sugar
  • 1/2 tsp pure vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup flaxseed meal
  • 3/4 cup dairy-free chocolate chips

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!

Recommended Products

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

  • Flaxseed Meal
    Flaxseed Meal
  • Coconut Sugar
    Coconut Sugar
  • Cookie Baking Sheets

Nutrition Information:

Yield:

12

Serving Size:

1 cookie

Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 130mgCarbohydrates: 26gFiber: 2gSugar: 17gProtein: 3g

calculated nutrition information may not always be accurate

© Rachael Ng | Sugared & Stirred
Cuisine: American / 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

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Cookies, Dairy-free, Vegan Tagged With: chocolate, coconut oil, coconut sugar, cookies, dairy-free, flax, flax meal, flaxseed, vegan

Previous Post: « Glazed Orange Almond Muffins (dairy-free!)
Next Post: Soft & Chewy Orange Sugar Cookies (dairy-free!) »

Reader Interactions

Comments

  1. Arlicka Rayne

    June 3, 2020 at 12:41 am

    How did you get your cookies flat? Wouldn’t they come out as balls if you roll them into a ball before baking them?

    Reply
    • Arlicka Rayne

      June 4, 2020 at 12:29 am

      Update: I made these and they are sooooooooo goood!! I did however use oat flour instead of AP and they came out perfect. I love the texture that oat flour gives baked goods.

      Reply
      • Rachael Ng

        June 7, 2020 at 3:45 pm

        Oh yay! Thanks for baking and letting us know that oat flour works 🙂 I’m happy you loved these!

    • Rachael Ng

      June 7, 2020 at 3:39 pm

      Hi! The cookies spread while they bake. I like to roll my cookies into balls (as opposed to just scooping them) for rounder, smoother cookies.

      Reply

Trackbacks

  1. Vegan Olive Oil Chocolate Chunk Cookies | Sugared & Stirred says:
    May 25, 2019 at 2:18 pm

    […] Vegan Chocolate Flax Cookies […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

My soft-baked Peanut Butter Stuffed Chocolate Cookies are out-of-this-world delicious!! 💫 Roll them in sugar or chocolate sprinkles for an extra mouth-watering aesthetic 🤤 Find the recipe linked in my bio, friends! @sugaredandstirred 🤎
NEW! ✨ Your favorite chocolate chip cookie dough dipped or drizzled in luscious chocolate! This classic cookie dough is seriously irresistible and made safe to eat using applesauce and heat-treated flour. I promise you won’t taste the apple! Just sweet, sweet cookie dough just the way you love 😋 Find the recipe at the link in my bio @sugaredandstirred 💛
Soft-baked Peanut Butter Cookie Bars loaded with chocolate chips and nutty, sweet spelt flour! ✨ These irresistibly moist cookie bars are made with olive oil and a bit of low GI coconut sugar (plus brown sugar!). Find them at the link in my bio 💛
🍋✨NEW✨🍋 Lemon Ginger Cupcakes have hit the blog! Make them mini or standard size - whatever you do, you’ll LOVE these! Soft, springy cake flavored with fresh lemon & fresh ginger. All topped with an easy lemon ginger buttercream. Find the recipe at the link in my bio 💖
Blueberry Thyme Collagen Muffins made with @ancientnutrition ‘s new Multi Collagen Protein!! 🫐😋 [ad] The new formula, now with fermented collagen, has the power of 5 collagen types! Plus both vitamin C and probiotics ✨ Mix the unflavored powder into these muffins as a tasty way to get more collagen. YUM. Check out the link in my bio to shop the @ancientnutrition Multi Collagen Protein or head to your local @target ❤️ Find the recipe for these amazing healthier muffins below!
Mini Banana Cupcakes are perfect for the upcoming Easter weekend! 🌸 Topped with a dark chocolate frosting, these two-bite cupcakes will be loved by all ☺️ Find them at the link in my bio!
Salted Caramel Chocolate Thumbprint Cookies will always be one of my favorites! A soft, vegan-friendly cookie made with a silky, chewy caramel ✨ Have you made these?? They’re a reader favorite, and I’ve loved seeing your bakes! 🥰❤️
We made my favorite (and quickest!) chocolate chip cookies this week with @tonyschocolonely_us Dark Chocolate Almond Sea Salt bar 😋 Tony’s is an amazing brand on a mission to create delicious chocolate that is 100% child (and slave) labor-free. And their huge chocolate bars are now available at Target! [ad]
Healthier Zucchini Chocolate Chip Muffins are fluffy, spiced, and filled with a whole cup and a half of shredded zucchini! 🥒 Yes, we’re very much into zucchini sweets this week 💚 The zucchini flavor is undetectable in these sweet, better-for-you muffins 😇 Find the recipe at the link in my bio! For the gluten-free version search “gluten-free zucchini chocolate chip muffins” on my blog!

Top Recipes

  • Peanut Butter Stuffed Chocolate Cookies (dairy-free)
  • Chocolate Chip Cookie Dough Squares
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Peanut Butter Spelt Chocolate Chip Cookie Bars
  • One Bowl No-Chill Chocolate Chip Cookies (dairy-free + vegan option)

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 · Foodie Pro & The Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.