Farmhand Flax Cookies
Perfectly balancing hearty nourishment and sweet indulgence, Farmhand Flax Cookies are a delightful treat that merges rustic charm with wholesome goodness. Packed with the nutty richness of ground flaxseed, the chewy heartiness of rolled oats, and a hint of warm cinnamon spice, these cookies offer a healthier twist on traditional bakes without sacrificing flavor. Optional additions like raisins, dried cranberries, or crunchy nuts allow you to customize each batch, making them versatile for every palate. Ready in just under 30 minutes, these golden-brown cookies are ideal as an on-the-go energy boost, a lunchbox favorite, or a comforting snack with your afternoon coffee. Elevate your baking routine with Farmhand Flax Cookies—each bite is a perfect blend of texture, taste, and nourishment!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups ground flaxseed
- 1 cup rolled oats
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 cups unsalted butter, softened
- 0.5 cups brown sugar, packed
- 0.25 cups granulated sugar
- 1 count large egg
- 1 teaspoons pure vanilla extract
- 0.5 cups raisins or dried cranberries (optional)
- 0.5 cups chopped nuts, such as walnuts or pecans (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 mixing bowl, whisk together the flour, ground flaxseed, rolled oats, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
If using raisins, dried cranberries, or nuts, fold them gently into the dough using a spatula.
Using a tablespoon or cookie scoop, portion out balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.1 g | 200% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 397.3 g | 144% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 207.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 378 mg | 29% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1842 mg | 39% | |
*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.
