Chewy Oatmeal Cookies with Ground Flaxseed

Is it dessert? Is it a snack? Is it a breakfast?…That’s for you to decide! These oatmeal cookies with ground flaxseed are hearty, filling, chewy, and subtly sweet — so you can enjoy them any time of day!

Oatmeal Chocolate Chip Cookies

This recipe is naturally vegan (thanks to flaxseed “eggs”) and is packed with whole grains to give a little extra staying power, compared to your average cookie.

These cookies completely customizable because you decide which flavor you would like!

Oatmeal Chocolate Chip Cookies

You could mix in cinnamon and raisins, or stick to chocolate chips for a new take on the classic chocolate chip cookie. You could even try a hybrid of fruit and chocolate like cranberries and white chocolate chips — the possibilities are endless!

The recipe is small enough to prevent food waste, but you can double or triple it if you’re looking to feed a larger group.

If you can’t get enough oats, you can find even more oatmeal recipe ideas here!

Oatmeal Chocolate Chip Cookies with Flax Milk

We find that these cookies are best enjoyed straight out of the oven with a cup of flax milk, but if you have leftovers, pop them in the microwave for about 15 seconds and your cookie will be warm, melty, and ready to eat! 

If you’re looking for more ideas for baking with flaxseed, check out these tips!

Chewy Oatmeal Cookies with Flaxseed

Course Breakfast, Dessert, Snack
Keyword baking, chocolate dessert, easy snacks, flaxseed breakfast, healthy dessert, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6


  • Oven


Dry Ingredients

  • 1 cup old fashioned oats
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 2 Flaxseed “eggs” 1 flax egg = 1 Tablespoon Manitoba Milling Co. Smooth Whole Milled Flaxseed + 3 Tablespoons water
  • ½ cup sugar granulated
  • ¼ cup neutral oil vegetable, canola, etc.
  • 2 teaspoons vanilla

Optional mix ins

  • ¼ cup chocolate chips, raisins, or chopped nuts add ½ teaspoon cinnamon for cinnamon raisin cookies


  • Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet or baking tray with parchment paper (if desired).
  • In a small bowl, prepare the flaxseed eggs by stirring together flaxseed and water. Let sit for about five minutes.
  • In a separate medium bowl, combine oats, flour, sugar, salt, baking soda, and baking powder. Stir to combine.
  • After flaxseed eggs are prepared, add the sugar, oil, and vanilla to the small bowl. Stir to combine.
  • Add the wet ingredients to the dry ingredients and stir until a dough forms. If adding mix-ins, fold them in now.
  • Scoop dough by heaping tablespoons, roll into balls and place on a cookie sheet or baking tray two inches apart. (For larger cookies, you can use two tablespoons per cookie). Gently press the dough down to flatten into desired thickness (cookies will not spread or fall much).
  • Bake at 350 degrees Fahrenheit for 10-15 minutes or until edges start to turn golden. Let cookies cool for about five minutes and enjoy!


-Recipe makes ~12 small cookies or ~6 large cookies
-Recipe can be adapted to a variety of flavors — mix in your favorite type of chocolate, nuts, or cinnamon and raisins for your own unique cookie!
-You can make the dough the day before and keep it in the fridge until you’re ready to bake!
-For best quality, store the cookies in an airtight container and enjoy within 2-3 days, or store in the fridge for up to 1 week.