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Double Chocolate Cookies with Flax

Double Chocolate Cookies with Flax

chocolate chocolate flax cookies

I was craving cookies…and my 7 year-old daughter was begging, “Mommy, can I please bake cookies?”. But we had no eggs. And one does not drag three kids to the grocery store just for eggs. So we tried the egg-substitution trick we’ve so far only used in muffins: Ground flax seed (1 tablespoon) cooked with (2 tablespoons) water until it becomes the consistency of a beaten egg; it only takes about 2-3 minutes. Muffins turn out marvelous with this trick. Most of my muffins recipes already contain half whole wheat flour – so the grains of flax seed fit right in as another whole grain taste. They maintain the moisture, tenderness and binding qualities of an egg. But I wondered if the same would be true for cookies.

Double chocolate cookies flax

Honestly, the answer is no. But the cookies were still delicious; they were still moist and chewy, and the flax seeds did a good job binding the dough to hold the dark chocolate chips. But…the cookies were slightly gritty and, even though my flax seeds were fresh, fresh-out-of-the-oven they had that tell-tale omega-3 oil fishy flavor (that can be tasted in flax seeds which are old.) My 4 year old and 2 year old tasted only deliciousness and devoured the cookies, but my 7 year-old and I could taste some fishiness. However, the cookies were better the second day – moister and the faint fishy flavor was all but gone. And while not perfect, these Double Chocolate Cookies with Flax are still a fabulous vehicle for transporting our favorite Ghiradelli Dark Chocolate Chips to our tongues! (And they remind us how rather essential eggs are to baking a good cookie!)

chocolate chocolate cookies flax

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Double Chocolate Cookies with Flax

  • Yield: About 3 dozen 1x


  • 1/2 cup canola oil
  • 1/4 cup butter, softened
  • Scant 1/2 cup granulated sugar
  • Scant 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon ground flax seed mixed with 2 tablespoons water and cooked about 23 minutes, stirring constantly – or 1 egg
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon vaking soda
  • 3/4 cup Ghiradelli 60% Cacao Bittersweet Chocolate Baking Chips


  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together oil, butter, sugars, vanilla and cooked flax seed. In another bowl, mix together flour, cocoa and baking soda. Mix dry ingredients into wet ingredients. Stir in chocolate chips.
  3. Drop by tablespoon about 2 inches apart onto ungreased cookie sheet.
  4. Bake 12-13 minutes or until barely set. Don’t overbake. Cool 1 minute on pan and remove to wire rack to cool completely.


Friday 31st of August 2012

Fishy--hmmmmm. I think I'll go out to buy eggs, but I don't have kids to cart around. {"}

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