Flax Chocolate Chip Cookies

Source:   |  Category: Baking, Ground Flaxseed

Nothing tastes or smells as good as a freshly baked batch of chocolate chip cookies.


  • 1 1/3 cups (325 mL) all purpose flour, sifted
  • 2/3 cup (150 mL) milled flax
  • 1/3 cup (75 mL) chocolate chip
  • 1 Tbsp (15 mL) cocoa
  • 1 1/2 tsp (7 mL) baking soda
  • 1/2 tsp (2 mL) salt 2 mL
  • 1/2 cup (125 mL) non-hydrogenated margarine, melted
  • 1/2 cup (125 mL) brown sugar
  • 1/3 cup (75 mL) granulated sugar
  • 1 1/2 tsp (7 mL) vanilla
  • 1 egg
1 1/3 cups all purpose flour, sifted2/3 cup milled flax1/3 cup chocolate chip1 Tbsp cocoa1 1/2 tsp baking soda1/2 tsp salt1/2 cup non-hydrogenated margarine, melted1/2 cup brown sugar1/3 cup granulated sugar1 1/2 tsp vanilla1 egg


  1. Preheat oven to 350 ⁰F (180 ⁰C).
  2. In a bowl, combine flour, milled flax, chocolate chips, cocoa, baking soda and salt; mix well.
  3. In a separate bowl, beat together brown sugar, granulated sugar and egg until sugars are dissolved. Add margarine and vanilla to the egg mixture; mix well.
  4. Stir in dry ingredients. Knead dough with your hands to mix in ingredients. Cover dough and chill in refrigerator for 1/2 hour**.
  5. Lightly spray cookie sheet with non-stick spray; wipe off excess. Lightly coat hands with vegetable oil or nonstick spray to handle cookies easier. Measure 1 Tbsp (15 mL) chilled dough, roll and flatten (Canadian loonie coin size). ***Place on cookie sheet 2 inch (5 cm) apart. Bake for 12 minutes. Remove from oven and cool on wire rack for 5 minutes. Remove from tray and cool to room temperature.

Yield: 30 cookies.

Serving Size: 2 cookies. Each serving size contains 1 tsp (5 mL) of flax.

Cook's Notes:

  • ***These cookies require forming because of the decreased amount of shortening.

Nutritional Analysis

Total Fat4.5 g
Cholesterol5 mg
Carbohydrates12 g
Fiber1 g
Sugars7 g
Protein1 g
Sodium135 mg
Potassium42 mg

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