Flax Oatmeal Cookies
Soft, chewy, and packed with wholesome goodness, these Flax Oatmeal Cookies are the perfect treat for health-conscious cookie lovers! Made with heart-healthy old-fashioned rolled oats, nutrient-rich ground flaxseed, and whole wheat flour, these cookies offer a delightful balance of flavor and nutrition. A touch of cinnamon adds warmth, while optional mix-ins like raisins or walnuts provide extra bursts of texture and taste. Perfect as a snack, a dessert, or even a breakfast on-the-go, these cookies are incredibly easy to prepare in under 30 minutes. Whether you're looking for a guilt-free indulgence or a way to sneak more fiber into your diet, these flax oatmeal cookies deliver on taste and goodness every time.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup Whole wheat flour
- 0.25 cup Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 piece Egg, large
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped 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 rolled oats, whole wheat flour, ground flaxseed, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the wet mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Avoid overmixing.
If using raisins or chopped nuts, gently fold them into the dough using a spatula.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon or your fingers.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 333.9 g | 121% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 153.3 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 340 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1545 mg | 33% | |
*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.
