Flaxseed Chocolate Chip Oatmale Cookies Recipes

FLAX OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• *Either use purchased milled flaxseed (flax meal), or grind whole flaxseed in a coffee grinder to a granular, free-flowing meal. You can purchase this at healthfood stores or healthfood sections at some grocery stores.
• Cream margarine (or butter), white sugar and brown sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• In a separate bowl, mix together flour, oats, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture.
• Add nuts and chocolate chips, mix until blended.
• Form dough into 1-inch balls. Place balls on an ungreased cookie sheet, leaving 2 inches between cookies.
• Bake at 350 degrees for about 10 - 12 minutes.

SOFT AND CHEWY OATMEAL FLAX CHOCOLATE CHIP COOKIES

Steps:

• In a large mixing bowl, or bowl of a stand mixer, combine the coconut oil, brown sugar, and white sugar. Mix for about 2 minutes.
• Add in the egg and vanilla extract and stir until just combined.
• Add the oats, flour, flaxseed, baking soda, cinnamon, and salt, and mix until combined.
• Stir in the chocolate chips.
• Form the cookie dough into 1.5 to 2 TBS sized balls and place on a cookie sheet lined with a silicone liner or parchment paper. Top with more chocolate chips if desired.
• Cover the pan with plastic wrap and refrigerate or at least 1 hours or up to 5 days. This will help the cookies not to go flat. If you chill them longer than 1 hour it's possibly your cookies won't spread very much as they bake, so you can flatten the balls a bit with your hand before baking.
• Preheat oven to 350 Fahrenheit. Line 2 baking sheets with a silicone liner or parchment paper.
• Place the cookie dough balls 2 inches apart on the prepared cookie sheets.
• Bake the cookies for about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will continue to cook on the pan, and will firm up as they cool.
• Let the cookies cool for 5 minutes before transferring them to a cooling rack.
• The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 2 months.

FLAXSEED, CHOCOLATE CHIP, OATMALE COOKIES

Steps:

• mix butter, sugar, brown sugar, egg, and vanilla together
• add rest of ingredients and mix.
• place by spoon full on ungreased pan and cook at 375 degrees for 10 minutes

OATMEAL COOKIES WITH FLAX

Steps:

• Cream shortening and sugars until smooth.
• Add eggs and vanilla; beat well.
• Add flour, baking soda, cinnamon, salt and flax meal; blend well.
• Stir in oats, prunes, walnuts and chocolate chips.
• Bake 10-12 minutes.

OATMEAL-CHOCOLATE CHIP LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
• Mix butter, brown sugar, and white sugar together in a large bowl until creamy. Add eggs and mix well. Add flax mixture and vanilla extract and mix well.
• Stir flour, yeast, baking soda, and salt together in a bowl. Mix into the butter mixture and stir well. Stir in oats, chocolate chips, and honey. Spoon cookie dough onto a baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes.