I’ve decided to focus this month on recipes using flax seed.

Flax seed is filled with healthy fat (like avocados) and is high in fiber. It can be used in a variety of recipes (some of which you may be surprised), which is why I want to devote 4 or 5 posts to recipes that use flax seed.

You can buy flax seed at most supermarkets, usually in the baking aisle next to the flour. When using flax seed in the kitchen, always buy ground or milled flax seed (or grind it yourself) because whole flax seeds are hard to digest. Flax seed will keep longer if you keep it in the freezer.

So join me this month on my flax seed adventures! If you have a box of flax seed you need to use up or if you want to start cooking with flax seed, I hope you will find these posts useful. If you have any suggestions or a flax seed recipe you like to share, please leave a comment!

Let’s get started:

Flax Seed

Close up of Flax Seed

Ingredients needed for Flax Seed Cookies.

Whisk together the wet ingredients - melted butter, egg, sugars, vanilla extract, and flax seed.

Stir in flour, baking soda, and salt.

Stir in oatmeal and chocolate chips.

Finished cookie dough.

Form the cookie dough and place on a greased cookie sheet.

Out of the oven



Chocolate Chip Oatmeal Flax Seed Cookies


  • 1/2 cup butter, melted and cooled
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup ground flaxseeds
  • 2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups quick cooking oats (not instant oatmeal)
  • 1 cup dried chocolate chips


Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and ground flaxseeds until mixture is smooth.
In a large bowl, whisk together flour, baking soda and salt. Pour in wet ingredients and stir until almost combined, then add in the oats and chocolate chips and stir until the dough comes together with no streaks of flour remaining.
Drop 1-inch balls of cookie dough onto prepared baking sheets, leaving a little room for the cookies to spread.
Bake for 10-12 minutes, until cookies are set. The tops of the cookies should have very minimal browning, and the bottoms should be only light brown.
Cool for a minute on the baking sheet, then transfer cookies to a wire rack to cool completely.

Makes about 2 1/2-3 dozen.

UPDATE: A problem I had when baking these cookies was that the bottom of the cookie darkened very quickly before the top even browned. This could be my oven or the ingredients I used. I would suggest keeping a close eye on your first batch to ensure this doesn’t happen to you. If you do make these cookies, let me know if you had this problem.