Originally published 10/08/2012

Make these Pumpkin Spice Oatmeal Chocolate Chip Cookies with Flax if you’re wanting something sweet but also healthy. These are excellent for breakfast cookies and freeze well.

Is that a long enough name for you? :) I’ve had this recipe in my recipe folder for a long time! It caught my eye because I have a love for all things flax.

I finally tried in a few weeks ago and then made some tweaks of my own this past Saturday. Not only do they taste delicious, they smell absolutely wonderful, thanks in part to the lovely Homemade Pumpkin Pie Spice I used!

I’m working on making my images “pinnable” and a bit more professional! (This was in 2012, almost 10 years ago–wow! Things sure have changed!)

What follows is my recreation of the original recipe, which I picked up at a food fair a few years back.

Pumpkin Spice Oatmeal Flax Chocolate Chip Cookies


3/4 cup whole wheat flour
1/4 cup ground flax
2 cups quick oats
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 to 1 1/2 tsp pumpkin pie spice

Note: You can double the spice if you like a lot of this kind of flavor, like one reader did, and her family really enjoyed it.

2 T butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup pumpkin puree or canned pumpkin
2 tsp. vanilla
1/2 to 3/4 cup chocolate chips


Mix together all ingredients. The dough will be fairly heavy. Drop by the tablespoon on a baking sheet and flatten slightly. Bake 10-12 minutes at 350 degrees.

I really don’t know how many cookies this recipe makes. Depends on how big of a spoon you use! I would recommend not using a cookie scoop, as they didn’t spread out or bake evenly when I used one.

If you want your cookies to be a little less heavy on the spice taste, just reduce the pumpkin pie spice to 1/2 teaspoon. {Psst…you can also use the pie spice to make someone Pumpkin Pie Spice Sugar Scrub!}

Does Flaxseed Go Bad?

Flaxseed can go bad. Check the expiration date on the flax you purchase. It can be stored in a cool, dark place.

In my experience though (I’ve used flax for over 10 years), flax is best stored in the fridge, where it stays fresh for about 6 months, or freezer, where it can last up to two years. I have used flax that has been in my freezer a bit longer than two years (oops!) and it was just fine.

In any case, you want to smell it if you’re not sure. If it’s gone bad it will smell sour.


Just as a side note, can I show you something cute? I read that you get better lighting if you have a “white box” for your pictures. All I had was two white cloth napkins, so I got my 4 year old daughter to hold one up for me while I took pics. Of course she got a cookie as a thank you ;)

You can see below the edges of the napkins–love my little helper girl! 


11 Comments on Pumpkin Spice Oatmeal Chocolate Chip Cookies with Flax

  1. Oh Jenn! These are soooo yummy! I think they are my new favorite cookie. Such a fun Fall treat! Adam doesn’t care for chocolate much so I did a few without the chocolate chips for him and then I realized I had some cinnamon chips in the cupboard. We both decided that was a pretty tasty variation:)

  2. Jenn, these look great, I LOVE seeing recipes added with flax, it’s so simple to add, makes the food a lot healthier, and nobody even notices!

    And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you’ll be linking up this week!

  3. These are really good! I just pulled out the first sheet of them (I got about 14 per sheet) and took a bite. WOW! I could have done with a tad more pumpkin pie spice (I put a bit over 1 1/2 tsp. in), but I think this will be perfect for the kids. Thanks for posting!

    • The original recipe called for 2 tsp of spice, but I liked a little less, I love how everyone has different tastes! Glad you enjoyed them :)

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