Chewy Oatmeal Cookies with Flaxseed
Servings: 6
Equipment
- Oven
Ingredients
Dry Ingredients
- 1 cup old fashioned oats
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 2 Flaxseed “eggs” 1 flax egg = 1 Tablespoon Manitoba Milling Co. Smooth Whole Milled Flaxseed + 3 Tablespoons water
- ½ cup sugar granulated
- ¼ cup neutral oil vegetable, canola, etc.
- 2 teaspoons vanilla
Optional mix ins
- ¼ cup chocolate chips, raisins, or chopped nuts add ½ teaspoon cinnamon for cinnamon raisin cookies
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet or baking tray with parchment paper (if desired).
- In a small bowl, prepare the flaxseed eggs by stirring together flaxseed and water. Let sit for about five minutes.
- In a separate medium bowl, combine oats, flour, sugar, salt, baking soda, and baking powder. Stir to combine.
- After flaxseed eggs are prepared, add the sugar, oil, and vanilla to the small bowl. Stir to combine.
- Add the wet ingredients to the dry ingredients and stir until a dough forms. If adding mix-ins, fold them in now.
- Scoop dough by heaping tablespoons, roll into balls and place on a cookie sheet or baking tray two inches apart. (For larger cookies, you can use two tablespoons per cookie). Gently press the dough down to flatten into desired thickness (cookies will not spread or fall much).
- Bake at 350 degrees Fahrenheit for 10-15 minutes or until edges start to turn golden. Let cookies cool for about five minutes and enjoy!
Notes
-Recipe makes ~12 small cookies or ~6 large cookies
-Recipe can be adapted to a variety of flavors -- mix in your favorite type of chocolate, nuts, or cinnamon and raisins for your own unique cookie!
-You can make the dough the day before and keep it in the fridge until you’re ready to bake!
-For best quality, store the cookies in an airtight container and enjoy within 2-3 days, or store in the fridge for up to 1 week.