Whole Wheat Flax Fruit and Spice Cookies
Indulge in the wholesome goodness of these Whole Wheat Flax Fruit and Spice Cookies, a perfect balance of hearty and sweet flavors with a nutritious twist. Made with whole wheat flour and ground flaxseed, these cookies offer a boost of fiber and omega-3s, while dried cranberries, raisins, and optional walnuts add bursts of fruity and nutty textures. Warm spices like cinnamon, nutmeg, and ginger infuse each bite with cozy, aromatic notes, making them ideal for any season. Soft, chewy, and naturally sweetened with the richness of brown sugar, they’re a delightful treat that satisfies without the guilt. Quick to prepare in just 15 minutes, these cookies are perfect for a healthier snack, lunchbox addition, or an afternoon pick-me-up. Bake a batch today and enjoy wholesome homemade comfort that’s perfect for sharing—or savoring solo!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.25 cups Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 count Egg, large
- 1 teaspoon Vanilla extract
- 0.5 cups Dried cranberries
- 0.5 cups Raisins
- 0.5 cups Chopped walnuts (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-sized mixing bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Avoid overmixing.
Fold in the dried cranberries, raisins, and walnuts (if using) with a spatula until evenly distributed.
Using a tablespoon or cookie scoop, portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone, which is fine.
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.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 10.5 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 86 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.
