Cookies Made With Flaxseed Food

OATMEAL-FLAX CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

FLAX SEED COOKIES

Steps:

• Mix everything together until you have a nice consistency. Add between 2 and 3 cups of flour. When the dough holds together, it means it's enough flour. Put by teaspoon on a baking sheet and bake at 350 F around 12-14 minutes until they are just a little bit golden. But don't cook them too much.

FLAXSEED BREAD

Steps:

• Preheat the oven to 360°F/180°C.
• Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
• In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
• Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
• Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
• Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
• Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
• Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
• Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.

SUGAR FREE OATMEAL COOKIES

Steps:

• In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
• Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
• In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt.
• Add flaxseed mixture and whisk really well.
• Add oats and oat flour; stir to combine. Add nuts and dried fruit; mix well. Dough will be very thick.
• Using large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread. I had about 6 cookies per sheet. Bake in batches for 20 minutes or until nuts start to brown a bit.
• Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or a healthy dessert!

FLAX SEED HONEY COOKIES

Steps:

• Cream together butter (or oil) and brown sugar.
• Stir in egg and honey and mix well.
• Fold in your dry ingredients (including the flax) and mix.
• Cover with a towel and chill for about 2 hours.
• Preheat oven to 350°.
• Make dough into small balls (you can roll in additional flax seeds if you want).
• Place on lightly greased cookie sheet.
• Bake for about 9 minutes.
• Remove and let cool on flat surface or wire rack.