Healthy Recipes

Oatmeal Flax Chocolate Chip Cookies

Yields 4 dozen cookies

This recipe uses less sugar and replaces white flour with whole wheat flour and ground flaxseed to increase the fiber content. Flaxseed is also a good source of Omega-3 fatty acids. The coconut oil adds a nice flavor and is an excellent source of mid-chain fatty acids and one of the richest natural sources of lauric acid, which helps protect against infectious illnesses. (Of course, these are still cookies so eat in moderation as a treat.)


  • 1/4 cup organic butter, softened
  • 1/8 cup extra virgin coconut oil
  • 1/2 cup firmly packed brown sugar
  • 1 egg
  • 3 teaspoons vanilla
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup quick-cooking rolled oats
  • 1/3 cup semisweet chocolate chips

Nutrition Facts

Amount Per Serving:

Calories  50
Total Fat   2.5 g
Total Carbohydrate  5.5 g
Dietary Fiber   1 g
Protein   1 g


Preheat oven to 375 degrees.

Beat butter and coconut oil together with an electric mixer in a large bowl until light and fluffy. Add brown sugar and beat well. Add egg and vanilla and mix thoroughly.

In a medium bowl, combine flour, flaxseed, baking soda, and salt. Gradually add flour mixture, then stir in oats and chocolate chips.

Drop a heaping teaspoon of dough onto cookie sheets, leaving about 2 inches between each cookie. Bake 10 minutes or until lightly browned.

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