Saskatchewan Flax Development Commission

Farmland Cookies

Source:   |  Category: Baking, Whole Flaxseed

Made with flaxseed and oatmeal, these cookies are great for an afternoon snack.

Ingredients:

  • 1 1/3 cups (325 mL) butter
  • 1 1/2 cups (375 mL) lightly packed brown sugar
  • 1 1/4 cups (300 mL) granulated sugar
  • 2 1/3 cups (575 mL) whole flaxseed
  • 3 large egg
  • 1 1/2 tsp (7 mL) vanilla extract
  • 3 1/2  cups (825 mL) all-purpose flour
  • 1 Tbsp (15 mL) baking soda
  • 3 cups (750 mL) oatmeal
1 1/3 cups butter1 1/2 cups lightly packed brown sugar1 1/4 cups granulated sugar2 1/3 cups whole flaxseed3 large egg1 1/2 tsp vanilla extract3 1/2  cups all-purpose flour1 Tbsp baking soda3 cups oatmeal

Instructions:

  1. In a large bowl, cream together butter and sugars. Add flaxseed and set aside.
  2. In a small bowl, beat together eggs and vanilla. Add to flax mixture.
  3. Sift together flour and baking soda.  Mix in oatmeal and combine with flax mixture.
  4. Form dough into 1 1/2 inch (4 cm) round log. Wrap in plastic wrap and place in freezer to chill for 20 minutes.
  5. Preheat oven to 350ºF (180ºC). Slice log into 1/4 inch (6 mm) medallions. Place on baking sheet leaving about 2 inches (5 cm) between cookies. Bake 13 to 15 minutes. Remove from sheet and cool on a rack.

Yield:  108 cookies (2 inch / 5 cm).

Serving Size:  2 cookies. Each serving contains 2 tsp (10 mL) of flax.

Nutritional Analysis

Calories185
Total Fat4 g
Cholesterol25 mg
Carbohydrates24 g
Fiber2 g
Protein4 g
Sodium134 mg
Potassium174 mg