Milkshake Cookies Recipe

Name: Milkshake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 2 cups cake flour; 1 2/3 cups bread flour; 1/2 cup rolled oats; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 2 1/2 tablespoons brewer's yeast; 1/4 teaspoon chili powder; 1/4 teaspoon cinnamon; 1 1/2 teaspoons coarse salt; 1 pound bittersweet chocolate chips; Pinch fleur de sel; Wet Ingredients; 1/4 cup ground flax seed; 3 tablespoons hot water; 2 teaspoons vanilla extract; 1 1/4 cups room temperature unsalted butter; 1 1/4 cups light brown sugar; 1 1/4 cups granulated sugar; 2 room temperature large eggs

Servings: persons

Dry Ingredients
2 cups cake flour
1 2/3 cups bread flour
1/2 cup rolled oats
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 1/2 tablespoons brewer's yeast
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
1 1/2 teaspoons coarse salt
1 pound bittersweet chocolate chips
Pinch fleur de sel
Wet Ingredients
1/4 cup ground flax seed
3 tablespoons hot water
2 teaspoons vanilla extract
1 1/4 cups room temperature unsalted butter
1 1/4 cups light brown sugar
1 1/4 cups granulated sugar
2 room temperature large eggs

1
In your mixer bowl, cream together the butter and sugars, about 5 minutes. Add in the eggs, one at a time, until combined.
2
Steep the ground flax seed with the water for 2 minutes. Add in the vanilla, then add with the butter, sugar and eggs mixture.
3
Mix together the cake flour, bread flour, oatmeal, baking soda, baking powder, brewer's yeast, chili powder, cinnamon and salt. Slowly add the dry ingredients to the mixing bowl.
4
Fold in the chocolate until evenly distributed.
5
Cover the mixing bowl with plastic wrap and refrigerate for at least 3 hours.
6
When you are ready to bake, let the dough sit on the counter for 30 minutes to warm up a little.
7
Preheat the oven to 350 F. Put down a sheet of parchment paper on your baking sheets.
8
Scoop 2 tablespoons for each cookie and sprinkle the top with the flour de sel and bake for 10-13 minutes and then allow them to cool.

2235

kcal

Calories

106

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Dry Ingredients, 2 cups cake flour, 1 2/3 cups bread flour, 1/2 cup rolled oats, and more.

Yes, Milkshake Cookies falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Milkshake Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions