Oatmeal Flax Seed Meal Cookies
Indulge in the wholesome goodness of Oatmeal Flax Seed Meal Cookies—a delightful blend of hearty rolled oats, nutrient-packed flax seed meal, and warm cinnamon spice. These cookies are perfectly crisp around the edges with a soft, tender center, while the optional addition of raisins lends a touch of natural sweetness. Quick and easy to make in just 25 minutes, this recipe is a healthier twist on a classic oatmeal cookie, offering a boost of fiber and omega-3s without compromising on flavor. Perfect as a satisfying snack or an after-dinner treat, these cookies are sure to become a family favorite. Serve them with a glass of cold milk or enjoy them on their own for a guilt-free delight!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.5 cups rolled oats
- 0.25 cup flax seed meal
- 0.5 cup raisins (optional)
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 butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
Add the egg and vanilla extract to the butter mixture, beating until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the rolled oats, flax seed meal, and raisins (if using) with a spatula or wooden spoon.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten the dough balls slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets 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 a week.
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 436.0 g | 159% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 250.2 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 431 mg | 33% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1986 mg | 42% | |
*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.
