Readers of this blog know I am not used to hyperbole. But you GOT to make my Buttery Chocolate Flax Cookie!! It is super tasty, so easy to make and has just 8 ingredients. It has such a good bite to it and uses the highly nutritious Flax Seeds (also called Alsi in Hindi) in such a great way.
Kids are crazy for cookies!! Traditional cookies use butter and sugar liberally – Fine, can’t argue with that concept…. – It is a treat, after all!! But adding wheat flour (more carbs) increases the glycemic load on the body.
What if you substitute the wheat flour with Flax? Flax has almost zero glycemic load and is a great source of omega-3, fiber and lignans. You can read all about how much flax is awesome nutritionally in the Easy Chocolate Ladoo recipe post.
Just flax seeds, nuts, dried fruits, butter and sugar come together into this delicious, gluten free, grain-free, omega 3 filled cookie
- 1 cup Flax Seed Meal
- 1/2 cup Sugar
- 1/2 cup Cocoa Powder (Good quality - very important)
- 1/2 tsp Baking Powder
- Raisins (Handful)
- Almonds (Handful)
- 1/4 cup Melted Butter (2 oz)
- 2 tbsp Milk
Mix all dry ingredients in a bowl - Flax meal, cocoa powder, sugar, BP, almonds and raisins.
Add melted butter to the dry ingredients and mix well. Splash in 1, then 2 tablespoons of milk until you get a wettish, crumbly mixture that you can mold.
Using your hands or a cookie scoop, mold dough into a compact cookie shape and place in a non-stick baking pan. (Since there is no gluten, the physical stickiness of the flax holds this cookie together)
Bake at 350 F for 9-10 minutes. Take them out once timer is done. Do NOT touch them until they cool.
I used Trader Joe's Cocoa Powder. That is a really good cocoa powder without any bitterness. I am not a fan of Hershey's cocoa powder. Nestle cocoa powder is fine, less bitter than Hersheys.
Step by Step Pictures
Mix the dry ingredients in a bowl.
Add wet ingredients, get a crumbly mixture.
Shape into cookies..Pictures below reflect before and after oven. (350F/180C : 9-10 min)
Do NOT touch them after they come out of the oven. Once cool, take them out and Devour!!
This is a great way to get your kids excited about eating flax (shhh…). The cocoa powder does a fantastic job in giving a rich chocolate taste to this cookie, no one will ever know that you used flax :).
Between testing and tweaking this recipe, I have been able to whiz through a packet of flax meal in about 2 weeks. Plus I packed these flax seed cookies for my kids in their snack box. They loved it!!
Vegan Option – I am sure the recipe can be made vegan by substituting the butter with coconut oil. I haven’t tried it, but I see no problem theoretically with the substitution.
This is a very simple recipe, but chock full of nutrients. The awesomeness of the cookie is that it contains almost 2 tablespoons of Flax meal per cookie. Wooohooo!!! How cool is that???
I hope you try it. Please post your thoughts and comments below. If you make this recipe, please post your feedback as well. I look forward to hearing them!!
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What a brilliant idea of incorporating flax seeds into a cookie.
I don’t know what I did “wrong,” but when I baked the dough, it never made cookies–in fact, I couldn’t even shape it into cookies–but oh, man, when it came out of the oven and cooled off, it was the most delicious chocolate crumble EVER!!! I’m extremely allergic to ice cream, unfortunately, but I still ate the crumble with a spoon, and it was so wonderfully rich and delicious, I could only eat one teaspoon at a time (the kind of teaspoon used to stir coffee with, not a measuring spoon). I have no complaints, and actually like it better as a crumble because I can incorporate a spoonful at a time into my tiny single batches of edible cookie dough.
I may have “goofed,” but I’m willing to just let this happy mistake be, and continue to enjoy your fabulous recipe 🙂
While I am happy to hear that you enjoyed the crumble :), I can venture a guess that – the ‘dough’ maybe needed 1 extra tbsp of milk. You kind of have to compact it into a cookie shape. I will change the wording in the recipe to reflect that.
Thank you for trying the recipe and providing feedback. Super sweet of you!!
Both the Cocoa powder brands are not available here in India…
Which brand you suggest otherwise…?
Hi Trupti, I am sorry I have not tried any Indian cocoa brands to give you feedback.
But, my only suggestion is – don’t go by brand name. E.g., Hershey’s cocoa is too bitter for me. Go by whichever cocoa powder tastes best according to you.
So by substituting flax for all purpose flour, how many carbs would you be cutting? I definitely want to try this recipe..but so far my focus has been sugar, rather than the flour. It’s not been easy. Granulated sweeteners tend to behave differently when baked and they’re expensive too. Honey is great but changes the texture completely. Im wondering which is better health wise..if we could only make one substitution, that is. Flour or sugar?
Just to let you know..I’ll try these with Punjabi whole brown sugar, thus adding a bit of minerals to the dough
Hi Syeda, it is really your call. Nutrition wise, I think we are all like the blind men and the elephant. Whichever is our focus right now, we feel that’s the most important aspect of our health. So, I went personally went from sugar ->dates ->honey ->fruit sweetened back ->some sugar.
Culinary wise, I have found that you can’t get too healthy while trying to stay tasty. You can make it, but if no one eats it, then what’s the point? So, I try to make small modifications instead. Hope that helps, sorry that I could not give you a more clear answer.