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Years ago, there was a flax meal cookie recipe in an issue of La Leche’s League’s New Beginnings magazine. I remember thinking it was a great idea to boost the nutritional value with the addition of ground flaxseed.
Chocolate Chip and Almond Flax Cookies
Well, I went digging around the internet to find a recipe like it and have tweaked it a little to make it my own. I made a double batch using my Bosch mixer to have during standardized testing week earlier this month.
Everyone that we shared a cookie with at testing gave them a thumbs up. The texture and taste is different than most cookie recipes, but it’s still a great way to get that sweet tooth fix with a little more nutritional value involved.
Making Chocolate Chip and Almond Flax Cookies
The process is made easy when you have the right tools. (Affiliate links used here.)
When it comes to making cookies, life gets a LOT easier when you have a mixer. Unless you like to give your hands and arms a serious workout.
You could make these with a hand held or stand mixer. My personal preference is to use my Bosch with the heavy duty cookie paddles. If you decide to go for a Kitchen Aid Stand Mixer, get the professional grade for longevity.
Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Qts ; Blender, Cookie Paddles, and Large Slicer ShredderKitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, IceKitchenAid Professional 600 Series KP26M1XER Bowl-Lift Stand Mixer, 6 Quart, Empire Red
A good quality chocolate chip is a must. I am all in favor of dark chocolate, especially if the chips are 65 to 85% cacao. Loads of health benefits then!!
Recipe for Chocolate Chip and Almond Flax Cookies
Cookies with a healthy dose of flax meal.
- 1/4 cup coconut oil
- 1/4 cup softened butter
- 1 1/2 cups flax seed, ground fresh!
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 Tbsp. molasses
- 2 tsp. vanilla
- 1 Tbsp. milk or milk substitute (e.g. soymilk)
- 2 eggs
- 2 cups of flour, total
- 1 tsp. baking soda
- 1 tsp. wheat gluten
- 3/4 cup chocolate chips
- 1/4 cup chopped almonds
- In bowl or mixer, cream together the coconut oil, butter, ground flaxseed and sugars until mixed well.
- Add the molasses, vanilla, milk and eggs and mix until well blended.
- In a separate bowl, stir together the flour, baking soda and wheat gluten.
- Add the dry ingredients to the wet ones and stir until combined. Mix in the chocolate chips and almonds.
- Form into small balls on a prepared cookie sheet. You can press them gently to flatten before baking. Bake the cookies at 375 degrees Fahrenheit for about 12 minutes.
- Allow the cookies to cool on the cookie sheet for a few minutes before transferring to the cooking rack. Do not wait too long as they become crunchy quickly!
Flour ~ We grind our own grains. For this particular batch of cookies, I used 1 cup each of oat groats and soft wheat berries in the grinder to make a double batch of cookies.
Nuts ~ I had almonds in the house and love how they combine with chocolate chips. However, other nuts such as pecans and walnuts would work well, too.
Sugar ~ I listed the amounts used by me. The original recipe I found had a bit more sugar in it. No one complained that the cookies were not tasty with the lower amount of sugar used. Also, if you do not have brown sugar in the house, add molasses to 3/4 cup of the sugar until it reaches a flavor you prefer.
Oils ~ if you do not have coconut oil, choose another mild oil source. I melted the coconut oil before measuring for the recipe.
Amount Per Serving: Calories: 276 Total Fat: 1g Carbohydrates: 54g Protein: 10g
What are some ways you indulge a sweet tooth while adding nutritional value to what you make?