Chia-Flax Chocolate Chip Cookies
Satisfying baked chocolate chip cookies boosted with ground flaxseed and chia seeds for a lovely nutty depth. Yields 15 batch cookies, perfectly portioned for a nourishing treat.
Prep
15 min
Cook
12 min
Total
32 min
Makes
15 servings
Created together. Shared with you.
Made by Kim + Lila
Kim created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
12 min
Total
32 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Ground flaxseed oxidizes quickly once opened, so store your extra flax meal in the freezer to keep it fresh and preserve its delicate fats.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Tap card to mark done - 02
Add the oat flour
Add the oat flour, gluten-free baking flour, ground flaxseed, chia seeds, and salt to a medium bowl and whisk until evenly distributed.
Look for: evenly distributed
Tap card to mark done - 03
Beat the softened coconut oil and coconut…
In a separate large bowl, beat the softened coconut oil and coconut sugar together with a hand mixer or fork until thoroughly combined and slightly creamy, about 1 to 2 minutes.
Look for: thoroughly combined and slightly creamy
Tap card to mark done - 04
Beat the egg and vanilla extract into…
Beat the egg and vanilla extract into the wet mixture until smooth.
Look for: smooth
Tap card to mark done - 05
Gradually pour the dry ingredient mixture into…
Gradually pour the dry ingredient mixture into the wet ingredients, stirring with a spatula until a thick dough forms.
Look for: a thick dough forms
Tap card to mark done - 06
Mix in almond milk 1 tablespoon at…
Mix in almond milk 1 tablespoon at a time only if the dough feels too dry to hold together.
Tap card to mark done - 07
Gently fold in the dark chocolate chips…
Gently fold in the dark chocolate chips until evenly dispersed.
Look for: evenly dispersed
Tap card to mark done - 08
Scoop the dough into 15 equal portions…
Scoop the dough into 15 equal portions (about 1.5 tablespoons each) and place them on the lined baking sheet, gently flattening each top with your fingers.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 09
Bake at 350°F (175°C) for 11 to…
Bake at 350°F (175°C) for 11 to 13 minutes until the edges are lightly golden and set, while the centers remain soft.
Look for: the edges are lightly golden and set, while the centers remain soft
Tap card to mark done - 10
Remove the baking sheet from the oven…
Remove the baking sheet from the oven and let the cookies rest on the warm pan for 5 minutes before transferring them to a wire rack to cool completely. Store leftover cookies in an airtight container for up to 5 days.
Allow: 5 minutes
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