Flax Seed Honey Cookies Recipes

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.

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.

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.

HONEY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough.
• Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.

HONEY WHEAT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.