Agave Oatmeal Raisin Flax Cookies
Sink your teeth into the wholesome goodness of Agave Oatmeal Raisin Flax Cookies, a naturally sweet and nutrient-packed treat! Featuring old-fashioned rolled oats, ground flaxseed, and whole wheat flour, these cookies are brimming with fiber and heart-healthy ingredients. Sweetened with agave syrup for a touch of natural sweetness and accented by warming cinnamon, chewy raisins, and optional walnuts for a delightful crunch, this recipe balances indulgence with nourishment. Perfect for a snack, breakfast on-the-go, or a lunchbox favorite, these cookies are quick to make with a prep time of just 15 minutes and bake to golden perfection in under 12 minutes. Soft, chewy, and irresistibly satisfying, these cookies are a must-try for anyone seeking a healthier twist on a classic oatmeal raisin cookie.
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 3 tablespoons Ground flaxseed
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Sea salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Agave syrup
- 2 teaspoons Vanilla extract
- 1 large Egg
- 1 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the oats, whole wheat flour, ground flaxseed, baking soda, ground cinnamon, and sea salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and agave syrup until light and fluffy, about 2-3 minutes.
Beat in the vanilla extract and the egg until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Do not overmix.
Fold in the raisins and chopped walnuts (if using) with a spatula until evenly distributed in the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 476.3 g | 173% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 234.0 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
