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.
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!
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
- 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.
- In a large bowl, sift the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and flaxseed meal until totally combined.
- 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.
- 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.
- Prepare a second baking sheet with parchment paper. Transfer dough balls to room temperature baking sheet and bake at 350°F for 6 minutes.
- 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.
Nutrition Information:
Yield:
12Serving Size:
1 cookieAmount 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
Did you make this recipe?
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred
How did you get your cookies flat? Wouldn’t they come out as balls if you roll them into a ball before baking them?
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.
Oh yay! Thanks for baking and letting us know that oat flour works 🙂 I’m happy you loved these!
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.