Friday, September 9, 2005

Flax Seed Cookies

These cookies are the tastiest I've every made and surely the healthiest also. I think the secret ingredient is the ground flax seed, which gives the cookies a wonderful chewiness.

Recently I've taken to omiting the chocolate chips and using 2/3 cup of cocoa powder instead. I've been trying for awhile to get just the right chewiness to my chocolate oatmeal cookies and I think I've hit on it with the flax seed. They are delicious and oh-so-chewy!

Flax Cookies
Yield: 9 dozen
1 1/3 cups butter
3 cups sucanat
(or 1 1/4 cups white sugar & 1 1/2 cups brown sugar)
2 1/3 cups flax seed (ground)
3 large eggs
1 1/2 tsp. vanilla
3 1/2 cups whole wheat flour
1 Tbs baking soda
3 cups rolled oats
1 10.5 oz bag chocolate chips or 2 cups raisins (optional)

Cream butter and sugars; add flax seed. Beat eggs and vanilla, then combine with the flax mixture. Sift flour and soda (I never sift it, but take it directly from the grinder and mix it right in :-)). Mix in oats and combine with other ingredients. Roll about a tablespoon of dough on baking sheet leaving about 2 inches between cookies. Preheat oven to 350 and bake on cookie sheet for 12 minutes. Remove from cookie sheet and cool.

UPDATE: It is helpful to add a little less flour and oats to make the dough a little less crumbly and the cookies easier to form.  I removed the "chill dough" for it does not seem necessary with these cookies.  It is still helpful to chill the dough if it is not very stiff.


  1. Danielle, are these kinda like the cookies you brought down last time? I will copy this receipt. Thanks you are a good cook!

  2. Patti, yes, these are the cookies I brought down. I made them without chocolate chips or raising then.

  3. i just made these cookies but i think i must have left something out, the dough is very crumbly, and chilling it made it worse. i ended up forming them into balls and flattening them before baking . was i suppose to add some liquid or did i do something wrong? or does this sound right?

  4. Marilyn, I do apologize! I have noticed that at times these cookies have too much good stuff in them and they tend to crumble. I do the same thing you did (they are still yummy!), but I have taken to using less flour and oats to compensate. For instance, I will often use 3 cups of flour instead of 3 1/2 and just use around 2 cups of oats. I published the recipe the way it was given to me - sorry if you were disappointed.

  5. i'm not disappointed just wasn't sure if i missed something. they are very good. i actually used a 1/4 cup measure and formed them into balls and then flattened them. still only baked them 13 minutes. with less flour and oats are you able to drop them or how do you put them on the sheet. also, is chilling really necessary. this is the first recipi i have tasted with flax seed that was delicious and i believe very healthy.

  6. Made and had difficult time forming into balls so added more egg white [used egg whites instead of whole egg] and this solved the problem. The last batch was baked longer as I forgot to set the oven timer and so were darker; however, this batch was preferred by all who tasted. I think these are my favourite cookies now.

  7. i think these are going to be really good!!!!

  8. Just happened to hit this recipe by accident and I am so glad I did. Thanks for being so kind and sharing this recipe.

    We love it and I am sharing with family and friends.

    Cookies are our family's favorite dessert and this one is not only good but has some healthy benefits to it. Good for us all.

    Thanks so much