Gluten Free Chocolate Chip Peanut Butter and Flaxseed Cookies

These chocolate chip peanut butter flax seed cookies are my new official favourite snack!


Between the peanut butter, flax and pumpkin seeds, each cookie provides a good dose of both healthy fats and protein making for a nutritious quick snack that I can quickly grab before or after a workout, or during the work day for a healthy boost of energy and to satiate my hunger pangs.

They come together in less than 5 minutes and bake in less than 10minutes. They also keep for a few days without getting hard, though I highly doubt that will even be an issue because I promise once you taste one you will crush the batch in a day or two.

Being gluten free, with minimal sugar, they are also practically guilt free too, so enjoy every chewy dense delicious morsel. Personally I prefer to make these with maple syrup but any of the other sweet syrupy alternatives work just as well.

Here’s how to make these incredible cookies :

  • 2 tbsp ground flax seed
  • 2 tbsp water
  • 1/2 all natural peanut butter, or almond butter
  • 2 tbsp fancy molasses or honey or maple syrup
  • 1/4 cup chocolate chips
  • 1/4 cup pumpkin seeds, whole or ground


  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a medium sized mixing bowl combine the ground flaxseeds with the water stir until the flax becomes thick and sticky.
  3. Add in the peanut butter and molasses ( or your choice of  sweetener)  and stir to combine into a thick yet smooth homogenous mixture.
  4. Fold in the chocolate chips and pumpkin seeds.
  5. Using a large soup spoon or small cupcake scoop, scoop your cookies, about 1.5 inch balls and flatten slightly onto the sheet pan. Be sure to space your cookies 1 inch apart.97157E64-ADFB-4EC1-ACAF-43E1C4B954AB
  6. Bake the cookies for 8 minutes, rotating halfway through the baking, then enjoy!

You can watch the short how to video on my IGTV or YouTube Channel

Happy baking !

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