These soft and chewy oatmeal flax chocolate chip cookies are a great healthier way to have chocolate chip cookies. They’re made with coconut oil, and packed full of oats, and flaxseed. But they’re so delicious that no one will know they are better for you!
These soft and chewy oatmeal flax chocolate chip cookies taste as good as any oatmeal chocolate chip cookie, but with a few healthier fixes. As much as I love cookies, it’s always nice to add a little more healthiness to them. These cookies are made with coconut oil, and packed full of oats, and flax! My kids love them too, and have no idea that I’ve made them healthier than regular chocolate chip cookies.
This recipe is a twist on a typical chocolate chip cookie, but with a few healthy changes.
Instead of butter you use coconut oil. You’ll just melt the oil until it’s soft enough to scoop out of the container, but doesn’t need to be full liquid. There may a very slight coconut flavor from the oil in these cookies, but it’s not super noticeable, some brands have a stronger flavor than others. If you like the coconut flavor you could add 1/2 cup of shredded coconut to the cookie dough if you want.
You also add a full cup of old fashioned oats.
The cookies also have half of a cup of flax seed. I have been wanting to try adding some flax seed to cookies since it is so good for you. Here are some reasons why flax is so good for you. When I was testing these I wasn’t sure if 1/2 cup of flaxseed would be too much, but it turned out perfect. It only changes the flavor of the cookie a little, but it does change the appearance of the cookie. It gives it a darker color than a typical chocolate chip cookie has.
I adapted this recipe from Averie Cooks recipe for Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.
The cookies are still loaded with chocolatey goodness. Even my kids loves them too, and they are my toughest critics.
How to make soft and chewy oatmeal flax chocolate chip cookies?
These cookies are made like any other chocolate chip cookie. You’ll start by mixing your coconut oil with your sugars in a large bowl. Add in the egg and vanilla extract. Then add in all the dry ingredients. Fold in the chocolate chips and you should have a nice soft cookie dough. (Be sure to follow our tips to ensure your dough doesn’t end up too dry)
Scoop the cookie dough into 1.5 to 2 Tablespoon sized cookies, and roll them into nice even balls. Place them on a baking sheet, cover it with plastic wrap and place them in the fridge to chill.
When you’re ready to bake the cookies, preheat the oven, prepare another baking sheet, and place half the cookie dough balls onto the baking sheet. Press the tops down slightly and then bake away, just until the edges and tops of the cookies start to look set. The cookies will keep baking on the cookie sheet and we don’t want them to overbake and get too hard. Let them cool for a few minutes on the pan, then enjoy warm, or transfer them to a cooling rack to cool completely.
How to store oatmeal flax chocolate chip cookies?
After the cookies are baked, and cooled, they can be stored in a ziptop bag, or other airtight container at room temperature for up to 1 week. You can also freeze them for up to 2 months.
You can also store the cookie dough covered in the fridge for up to 5 days, or up to 2 months in the freezer.
Tips for making chewy oatmeal flax chocolate chip cookies:
- If you don’t have coconut oil, you can substitute vegetable oil with a 1 to 1 conversion.
- Make sure to spoon and level your flour into your 1 cup measuring cup otherwise you will end up with a bit too much flour and your dough will be crumbly.
- If you don’t like cinnamon in your chocolate chip cookies you can leave it out.
- If your coconut oil is all the way melted, then the dough for these cookies needs to be chilled for at least 1 hour in the fridge. This helps the coconut oil in the cookies to re-solidify, which keeps the cookies from spreading out too flat as they bake. I roll my cookie dough out into balls first, and place them all on one cookie sheet, cover it with plastic wrap and place it in the fridge. If you are short on time you can place the pan in the freezer for about 20 minutes and it works pretty well too.
- If your cookies have chilled longer than 1 hour then they may stay very thick as they cook. Test one or two, then if you want your additional cookies thinner you can press the balls down slightly on the top to help make them flatter.
- I also love to add some chocolate chips on top of the cookie balls to make them look prettier. I do this with all my chocolate chip cookie recipes. Plus, who doesn’t love more chocolate?
These soft and chewy oatmeal flax chocolate chip cookies are such a delicious healthier cookie option. They’re loaded with delicious goodness, that is not only tasty, but also good for you without any loss of delicious flavor.
What people are saying about these oatmeal flax cookies:
“Just made these and they are a game changer. I doubled the recipe to have frozen cookie dough on hand. The consistency and texture is similar to that of a gourmet cookie. Love the healthier alternative of using flax and oats. I would highly recommend this recipe to anyone looking to spice up their chocolate chip recipe!” – Rushi
More Oatmeal Recipes:
- Oatmeal Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- No Bake Granola Bar Bites
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Soft and Chewy Oatmeal Flax Chocolate Chip Cookies
- 1/2 cup coconut oil (softened, but not fully melted)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 TBS vanilla extract
- 1 cup old-fashioned whole rolled oats
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup flaxseed (finely ground)
- 1 tsp baking soda
- 1 tsp cinnamon (optional)
- ¼ tsp salt
- 3/4 cup semi-sweet chocolate chips
- In a large mixing bowl, or bowl of a stand mixer, combine the coconut oil, brown sugar, and white sugar. Mix for about 2 minutes.
- Add in the egg and vanilla extract and stir until just combined.
- Add the oats, flour, flaxseed, baking soda, cinnamon, and salt, and mix until combined.
- Stir in the chocolate chips.
- Form the cookie dough into 1.5 to 2 TBS sized balls and place on a cookie sheet lined with a silicone liner or parchment paper. Top with more chocolate chips if desired.
- Cover the pan with plastic wrap and refrigerate or at least 1 hours or up to 5 days. This will help the cookies not to go flat. If you chill them longer than 1 hour it's possibly your cookies won't spread very much as they bake, so you can flatten the balls a bit with your hand before baking.
- Preheat oven to 350 Fahrenheit. Line 2 baking sheets with a silicone liner or parchment paper.
- Place the cookie dough balls 2 inches apart on the prepared cookie sheets.
- Bake the cookies for about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will continue to cook on the pan, and will firm up as they cool.
- Let the cookies cool for 5 minutes before transferring them to a cooling rack.
- The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 2 months.
These oatmeal flax chocolate chip cookies were first posted on May 20, 2014. The photos and text were updated on January 22, 2021.
These oatmeal flax chocolate chip cookies were originally shared by my friend Becky from Love to Be in the Kitchen. She has so many amazing recipes on her blog, including her chicken sausage skillet, and her homemade graham crackers. And be sure to follow her social media accounts: Facebook – Pinterest – Instagram – Twitter