Oatmeal Flax Seed Meal Cookies Food

OATMEAL - FLAX SEED MEAL COOKIES

Steps:

• Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans.
• Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.

OATMEAL FLAXSEED COOKIES

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Grease a large cookie sheet with a thin coating of butter.
• In a large bowl place butter and allow it to warm up to room temperature.
• Cream sugars and butter together until well combined.
• Add egg and stir until the egg is totally incorporated into the dough mixture.
• In a small bowl put the dry ingredients together and add to the egg and sugar mixture and combine until it is no longer sticky and comes away from the sides of the mixing bowl.
• Add the oats, chocolate chips and flaxseeds separately to the dough and mix until the dough is workable and ready to handle.
• Put small amounts 2 inches apart on a greased baking sheet and put into the preheated oven for about 8 to 10 minutes or until lightly browned on top.
• Let cookies cool slightly and then remove them to a serving platter for them to cool.

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.

PEANUT BUTTER NO-BAKE COOKIES WITH OATS AND FLAXSEEDS

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

OATMEAL FLAX SEED COOKIES

Steps:

• Cream Smart Balance and brown sugar in large bowl. Add egg and vanilla. Beat well.
• Add four, baking soda and salt. Mix until no dry flour remains.
• Add oats and flax seeds. Mix well. Drop 1 tbsp each about 2 inches apart onto greased cookie sheet. Bake at 350 for 8 to 10 minutes until golden.
• Makes about 3.5 dozen (42) cookies.

OATMEAL CRANBERRY FLAXSEED COOKIES

Steps:

• 1. Preheat oven to 350F. Line a baking sheet with parchment paper. In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and ground flaxseeds until mixture is smooth. In a large bowl, whisk together flour, baking soda and salt. Pour in wet ingredients and stir until almost combined, then add in the oats and dried cranberries and stir until the dough comes together with no streaks of flour remaining. Drop 1-inch balls of cookie dough onto prepared baking sheets, leaving a little room for the cookies to spread. Bake for 10-12 minutes, until cookies are set. The tops of the cookies should have very minimal browning, and the bottoms should be only light brown. Cool for a minute on the baking sheet, then transfer cookies to a wire rack to cool completely.

OATMEAL CHIA SEED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.