Oatmeal and Milled Flaxseed Chocolate Chip Cookies

Oatmeal Milled Flaxseed Chocolate Chip Cookies

Oatmeal Milled Flaxseed Chocolate Chip Cookies: Loads of healthy fibre in these easy to make cookies.

I know – this is the second recipe in week that has milled flaxseed in it, but I think we could all use a little more fibre in our diet. The double hit of high fibre ingredients in this recipe makes these cookies almost health food. I considered using whole wheat flour instead of all-purpose flour but I probably would have ended up with little dense bricks.

Despite the two healthy ingredients, this is still a treat. There is a pretty high chocolate chip to cookie ratio. Feel free to scale back on the chocolate chips. I asked my husband if there was to many chocolate chips in the cookies. He just laughed at me and said, “No.” If you like nuts, I’m sure the addition of walnuts would work very well.

This is a pretty simple cookie recipe since everything goes in one bowl without having to cream the butter and sugar, you mix it up, scoop it out and bake. I like these cookies just as much as I like good old chocolate chip cookies (Tollhouse cookies) but compare this recipe to a standard chocolate chip recipe and it has half the fat, 1/2 cup less sugar, plus there is just as much oatmeal as there is white flour and I upped the health factor with flaxseed. If you are going to eat a cookie that truly satisfies the chocolate craving deep within, this is about as quilt free as you are going to get.

Yields 2

Oatmeal and Milled Flaxseed Chocolate Chip Cookies

Oatmeal chocolate chip cookies with milled flaxseed

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 1 1/3 cup rolled oats
  • 1 1/3 cup all purpose flour
  • 1/3 cup milled flaxseed
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup butter, melted and cooled
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 2 tbsp milk


  1. Pre-heat the oven to 350 degrees F and line two cookie sheets with parchment paper.
  2. Melt the butter and allow it to cool slightly so it doesn't melt the chocolate chips with you mix it in.
  3. Put all the dry ingredients, including the chocolate chips, in the bowl of a stand mixer with the paddle attachment connected. Give it a little mix on low just to bring everything together.
  4. In a small bowl, beat the egg and vanilla together.
  5. Turn on the mixer and pour in the melted butter. Allow it to mix slightly before adding the beaten egg and vanilla. You will likely notice a bit of dry ingredient on the the bottom of the bowl. Now add the milk, one tablespoon at a time. The batter should be quite thick but have no excess dry ingredients on the bottom of the bowl.
  6. Use a mini ice cream scoop if you have it to spoon tablespoon size dollops onto your cookie sheet. Bake for 15-17 minutes at 350 degrees F until lightly golden brown. Your oven may vary from mine so start checking the cookies at about 13 minutes.

Gluten Free Gingerbread Cookies


  1. Laura says

    We just made your muffins yesterday, & I've been scanning your recipes today! You seem to pretty much be a genius! They look great, & I'm excited to keep trying your recipes!! :-D
    • says

      I will add that in for sure! These are a really easy cookie to mix up - dump all the ingredients into a big mixing bowl, grab a sturdy wooden spoon, and stir it together with some elbow grease. :)

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