Go Back
Print Recipe

Chocolate Chip Flax Cookies

Prep Time40 days
Cook Time12 minutes
resting time10 minutes
Total Time50 minutes
Course: Snack
Cuisine: American
Keyword: immune boosting, chocolate chip, cookies, healthy cookies, nut-free, kid-friendly, flax, barley
Servings: 40 Cookies
Author: Jean LaMantia

Equipment

  • mixing bowls
  • hand or stand mixer
  • measuring cups and spoons
  • cookie sheet/sheet pan
  • parchment paper
  • number 40 scoop

Ingredients

  • 1 cup non-hydrogenated margarine
  • 1 1/2 cup coconut palm sugar
  • 3 x omega-3 eggs
  • 3 tsp pure vanilla extract
  • 3 3/4 cups barley flour
  • 1 1/2 tsp baking soda
  • 3/4 cup ground flax seeds
  • 3/4 cup 70% coco chocolate chips

Instructions

  • Preheat the oven to 375 F
  • In a medium bowl, cream the margarine. Beat in the coconut palm sugar until fluffy. Do not over beat.
  • Add the eggs and vanilla. Beat briefly, until mixed.
  • In another bowl, mix the barley flour, baking soda and ground flax seeds.
  • Beat the dry ingredients and wet ingredients together until blended. Use a rubber spatula to scrape the bowl and make sure ingredients are mixed uniformly.
  • Add the chocolate chips and beat briefly until mixed in.
  • Drop by size 40 scoop onto cookie sheet lined with parchment paper
  • Bake for 12 minutes until bottom of cookie is lightly browned. When you cook with barley flour, the cookies don’t darken as much as with all purpose flour.

Notes

While barley flour will substitute 1:1 with all purpose flour, I find it doesn't brown the same way. Keep this in mind when you are checking the cookies. These cookies freeze well.