Flax Seed Cookies
Packed with wholesome ingredients and a burst of nutty flavor, these flax seed cookies are the perfect balance between indulgence and nutrition. Made with a hearty blend of ground flax seeds, old-fashioned rolled oats, and a touch of cinnamon, these cookies are rich in fiber and omega-3s, making them a guilt-free treat for any time of day. Sweetened naturally with honey and brown sugar, and customizable with optional add-ins like crunchy nuts or dark chocolate chips, these cookies are both versatile and satisfying. With a quick prep time of just 15 minutes and a warm, golden bake in under 12 minutes, these soft, chewy treats will quickly become a household favorite. Ideal for snacking, sharing, or pairing with a glass of milk, these flax seed cookies are as delicious as they are nourishing.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Ground flax seeds
- 0.5 cups Old-fashioned rolled oats
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon powder
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Brown sugar (packed)
- 0.25 cups Honey
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped nuts (optional, e.g., walnuts or almonds)
- 0.5 cups Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
In a medium-sized mixing bowl, combine the all-purpose flour, ground flax seeds, rolled oats, baking powder, cinnamon powder, and salt. Whisk together until evenly combined, then set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the honey, egg, and vanilla extract to the butter mixture. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
If desired, fold in the chopped nuts and/or dark chocolate chips using a spatula.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, which is fine as they will firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them 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 |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 95 mg | 2% | |
*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.
