Flax Oatmeal Raisin Cookies
Packed with wholesome ingredients and a touch of indulgence, these Flax Oatmeal Raisin Cookies are the perfect balance of hearty and sweet. Featuring nutrient-rich ground flaxseed and rolled oats, these cookies deliver a boost of fiber and a nutty depth of flavor, while raisins add natural sweetness and chewiness. A hint of cinnamon enhances the warm, comforting aroma, making them a delightful treat for any time of day. With just 15 minutes of prep time and a short bake, these cookies are a quick and easy way to satisfy cravings without compromising on wholesome ingredients. Perfect for snacks, lunchboxes, or an afternoon pick-me-up, these soft and chewy cookies stay fresh for up to five days and freeze beautifully for longer enjoyment.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.75 cup All-purpose flour
- 0.25 cup Ground flaxseed
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.5 cups Rolled oats
- 0.75 cup Raisins
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, ground flaxseed, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
Stir in the rolled oats and raisins by hand, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls 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 set.
Remove the baking sheets from the oven and let the cookies cool on them 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 or freeze for longer storage.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 449.2 g | 163% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 275.2 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 378 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1934 mg | 41% | |
*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.
