Chewy Flaxseed Cookies (Vegan & Oil-Free)

Ingredients

• 3/4 cup flaxseed meal
• 1 cup dates (pitted (I used 17 dates))
• 2 tablespoons cocoa powder (unsweetened)
• 2 tablespoons natural peanut butter
• 1 teaspoon vanilla
• 1/4 teaspoon sea salt

Instructions

1. 1

   Soak dates: Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper. If your dates are firm or dry, soak them in warm water for 10 minutes, then drain well.

2. 2

   Combine: Add the flaxseed meal, pitted dates, cocoa powder, peanut butter, vanilla, and salt to a food processor.

3. 3

   Make the dough: Process again until a thick cookie dough forms. Stop and scrape down the sides if needed.

4. 4

   Form cookies: Scoop about 2 tablespoons of dough for each cookie and roll into balls. Gently flatten with your hands, place on the prepared baking tray, and sprinkle with a few extra flax seeds on top if desired.

5. 5

   Bake for 10–12 minutes, until the cookies look set around the edges. Let the cookies rest on the tray for 10 minutes—they will continue to firm up while staying deliciously chewy inside.