Chocolate Chip Nut and Flax Cookies are made with a variety of nuts, seeds, and fruits (coconut and dates). They’re so good, feel guilt-free enjoying these nutrient-dense cookies as a jump start to your day.

Chocolate Chip Nut and Flax Cookies | URBAN BAKES

If you’re looking for a healthier, nutrient-dense chocolate chip cookie, I got you because for the last 2 years, I’ve tested and made these cookies for my enjoyment more times than I’d like to admit. In my home, these are better known as Breakfast Flaxseed Cookies because they’re generally eaten in the morning; imagine a muffin top in cookie-form. A great grab-and-go breakfast or snack with much less guilt while maintaining the classic flavor of a chocolate chip cookie.

As for texture, everyone has a personal preference. Some like theirs soft and chewy while others prefer theirs crisp with a good snap of a bite when bitten into. I like both – it just depends on the day. Nine times out of ten, this recipe will create a soft interior to the cookie with crisp edges leaving the mini chocolate chips and walnuts to give a nice bite! Keep in mind, substituting an ingredient or quantity will alter the texture. From the countless times of “testing” [or altering] this recipe, I’ve experienced various changes in texture.

For example, if you use 2 whole eggs rather than 1 egg + 1 egg yolk, the cookies will result in a softer texture. If you use granulated sugar rather than dark brown sugar, the cookies will be crisper (and sweeter). In either case, the flavor will undoubtedly still be great!

How to Make Chocolate Chip Nut and Flax Cookies

See the step-by-step images on the process of making these breakfast cookies. Keep in mind, the caption below each image is a shortened description of the steps. For full recipe instructions, see the recipe card towards the end of this post.

Aside from its classic flavor of chocolate chip cookies, there are several health benefits from using ingredients such as ground flaxseed, almond flour, coconut flour and date sugar.

Ground flaxseed: is a nutrient-packed seed rich in omega-3 fatty acids, fiber and lignans. This helps to lower cholesterol, blood pressure and reduce certain cancer risks. In addition, flaxseed helps maintain good gut health, feel fuller longer, and can aid in weight management.
Almond flour: is a nutrient-packed tree nut rich in magnesium to help support heart health and blood sugar levels. High in Vitamin E which aids in eye, blood, brain and skin health, while having antioxidant properties to prevent various diseases. Compared to wheat flour, it’s higher in fiber and protein with a lower glycemic index.
Coconut flour: like almond flour, is naturally gluten-free. Compared to wheat flour, it has a lower glycemic index and high in fiber which can improve digestion and blood sugar regulation.
Date sugar: Made from dehydrated dates, has a good source of fiber thus, low glycemic index. Packed with minerals such as potassium, calcium, magnesium and antioxidants.

If you can’t use almond and/or coconut flour, simply adding flaxseed alone may be enough to notice the reduced craving or desire to want more. That’s the power of adding fiber. Some say there’s a mild nutty taste to the seed but in all honesty, it’s barely noticeable especially when there are other dominant flavors.

Date sugar is an amazing substitute for refined white sugar. I’ve noticed a significant difference in more self-control eating these cookies if I use date sugar. I attribute this to the added benefit of its fiber from the date fruit. As for sweetness, there is a slight difference compared to granulated sugar. Date sugar has a complex flavor profile with caramel-like undertones and a hint of honey. If you’re not ready to add this to your cookies, feel free to opt for regular sugar.