Chocolate Granola Butter and Flax Cookies

These aren't just ordinary chocolate cookies. The paprika and cinnamon gives them an incredible dimension and depth, while the brown sugar gives them a chew that's hard to beat. 


  • 1½ cups flax seeds (golden or brown)
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon hot smoked Spanish paprika
  • 1½ cups (packed) light brown sugar
  • 1⅓ cups granulated sugar
  • 1 cup plus 2 tablespoons unsalted butter, room temperature
  • 2 large eggs
  • 1¼ cups bittersweet chocolate chunks or chips
  • Flaky sea salt
  • 4 tablespoons Granola Butter


  1. Preheat Oven to 350 degrees F (180 Celsius). Spread flax seeds on a lined sheet tray and lightly toast for 8-10 minutes.
  2. Mix together the flour, cocoa powder, salt, baking soda, and cinnamon.
  3. Using an electric mixer combine the butter and the sugars, with a paddle attachment or a rubber spatula if doing by hand. Mix until light, fluffy and opaque. Psst — this is called creaming & is a crucial step in making moist baked goods.
  4. Add eggs one at a time until fully combined. Add four tablespoons of Granola Butter. Add flour and cocoa mixture in thirds. Fold in flax seeds and chocolate chips until fully combined.
  5. Taste taste taste! Use your finger, a spoon, and enjoy the glory of this chocolatey crunchy cookie dough.
  6. Roll into at least 20 balls depending on the size cookies you want. I tend to go for larger because I like my cookies THIQQQ.
  7. Bake on a parchment lined sheet trays at 350F (180C) for 16-20 minutes, rotating halfway through baking. I think 17 minutes is just right for that soft, chewy, and gooey chocolate cookie experience.
  8. Share with your friends!
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