Pantry Choc Chip Cookie Recipe

Chocolate Peanut Butter Flaxseed Cookies

Quick Overview

Difficulty: Easy
Makes: 12 cookies
Total Time: 30 minutes (includes cooling)
Preparation Time: 15 minutes

Nutrition Facts Per Cookie

Ingredients

2 tablespoons ground flaxseeds
2/3 cup oat flour or all-purpose flour
2/3 cup coconut sugar or regular sugar
2/3 cup dark chocolate chips (or roughly chopped chocolate bar)
1/3 cup peanut butter (or any nut/seed butter)
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat your oven to 375F.
In a small bowl, combine ground flaxseeds with 5 tablespoons of water to create your flax "egg." Set aside for a few minutes to thicken. In a large bowl, whisk together the flour, sugar, chocolate chips, peanut butter, coconut oil, vanilla extract, baking soda, and salt. Once the flax egg has thickened, fold it into the dry mixture and stir until fully combined.
Scoop the dough into golf ball-sized portions and arrange them on a baking tray with space between each one. Gently flatten each ball to about 1 inch thickness. Bake for 10 to 12 minutes until the edges are set. Remove from the oven and let cool on the tray for 5 minutes before transferringthis cooling period is essential for the cookies to firm up and hold their shape.

Storage Tips

Don't feel pressured to bake all the dough at once. Store unbaked dough balls in an airtight container in the refrigerator for up to 7 days, and bake fresh batches whenever the craving strikes.

Photo and recipe adapted from Go Gently by Bonnie Wright. 2022 Bonnie Wright. Used with permission from HarperCollins Publishers.