Farmland Flax Cookies
This recipe makes 40 pieces servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6969 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 9 g9g carb |
| fibre | 1 g1g fibre |
| chol | 11 mg11mg chol |
| sodium | 57 mg57mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 55 folate |
Your child will not even think about chocolate chips after biting into these tasty yet nutritious cookies.
Ingredients
- 1/2 cup softened butter 1/2 cup softened butter
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 egg 1 egg
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 cup all purpose flour 1 cup all purpose flour
- 3/4 cup quick cooking rolled oats 3/4 cup quick cooking rolled oats
- 2/3 cup flaxseeds 2/3 cup flaxseeds
- 1 tsp baking soda 1 tsp baking soda
Preparation
In bowl, beat together butter and brown and granulated sugars until light; beat in egg and vanilla.
In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture until soft dough forms.
Drop by level tablespoonfuls (15 mL), 2 inches (5 cm) apart, on ungreased rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, 12 minutes. Let cool on pan on rack for 2 minutes.
Transfer cookies to rack; let cool. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 1 month.)
Source : Eat Right For Life: Spring 2004
- Keywords : Dessert; Heart-healthy; Bake; Kid-Friendly; Eggs; Brown sugar; Oats;
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