Flaxseed Cookies Recipe

4.72 from 7 votes

These flaxseed cookies are nutritious and easy to make. They're soft, chewy, and delicious. These nutrient-dense treats are sweetened with dates.

Prep Time25

Cook Time20

Chilling time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 161.7kcal

Add the pitted dates and boiling water to a bowl, ensuring that the dates are completely submerged in the water.
Let the dates soak in the boiling water for ten minutes.
While the dates are soaking, add the whole wheat flour or spelt flour, ground flaxseed, and baking powder to a large mixing bowl, then mix well.
When the dates have finished soaking, transfer the dates and the soaking liquid to a blender or food processor.
Add the pure vanilla extract, almond butter, and salt to the blender or food processor, then blend until smooth.
Transfer the blended date mixture to the bowl with the flour, ground flaxseed, and baking powder, then stir until a thick dough has formed.
Chill the dough in the fridge for 30 minutes.
When the dough has finished chilling, preheat the oven to 350 degrees Fahrenheit.
Use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on two sheet pans lined with parchment paper (six cookies per sheet pan works well). You can wear kitchen gloves or wet your hands with cold water to prevent the dough from sticking to your hands.
Use your fingers to press the dough balls into flat, circle shapes.
Bake the cookies at 350 degrees Fahrenheit for 20 minutes.
Let the cookies cool to room temperature before removing from the pan.
Optional step: once the cookies have cooled to room temperature, drizzle melted dark chocolate on top of the cookies, then place them in the fridge to let the chocolate harden for at least 30 minutes before serving.

Optional additions include 1/2 cup of dark chocolate chips or chopped nuts. Mix them into the batter by hand when you’re combining the blended date mixture with the dry ingredients.
Store these flaxseed cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Defrost at room temperature before serving.