Farmland Flax Cookies
Your child will not even think about chocolate chips after biting into these tasty yet nutritious cookies.
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 57 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| folate | 5% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) granulated sugar
1 egg
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
3/4 cup (175 mL) quick-cooking rolled oats
2/3 cup (150 mL) flaxseeds
1 tsp (5 mL) 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
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