Wednesday, September 4, 2013

Flashback: Crispy Flaxseed Cookies

Flax Cookies

Who says cookies can't be a little healthier? Oats and flax make these crispy cookies a little better than your usual lunchbox suspects, and they are so tasty I'm sure they won't be traded. I like them because then I know exactly what's going into my kid's snacks. I think your kids will like them just because they taste good.

Cookies are an important addition to the lunchboxes in this house. In fact, we each have our favorites. Kevin adores chocolate chocolate chip, John prefers oatmeal chocolate chip, and I'll eat.. well... just about anything. Cookies are so important to the smooth running of this house that should the cookie jar every become empty, there is great wailing and whining, gnashing of teeth and... you get the picture.

Basically, my family won't leave me alone until I bake more, even going so far as driving me to the store and insisting on picking up any missing ingredients. Life is always better with cookies, I say.
Certainly far more peaceful.


1/2 cup butter, softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1/2 tsp vanilla
1 cup flour
3/4 cup quick cooking rolled oats
2/3 cup flax seeds
1 tsp baking soda


In a bowl, beat together butter and the sugars together until they form a grainy paste; beat in the egg and vanilla until well blended. In a separate bowl, whisk together the flour, oatmeal, flax seeds and baking soda. Stir into the butter/sugar mixture until it forms a soft dough.

Drop by level tablespoonfuls 2 inches apart on an ungreased cookie sheet. This is important, as the cookies will spread out and become quite thin. Bake for about 12 minutes in a 350 F oven. Remove from the oven and transfer cookies to a wire rack to cool.

Makes about 2 dozen

Adapted from Canadian Living
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