Saturday, November 15, 2008

Chocolate Oatmeal Flaxseed Cookies

I just thought I'd share one of my favorite recipes.

I make cookies every week for Gabe to take in his lunch. This is my adaptation of Betty crocker's "Chocolate Oatmeal Chewies." It is definitely more nutritous, but it's still a cookie.

1/2 cup sucanat (dehydrated can juice), brown sugar, or turbinado sugar
1/2 cup agave nectar (or honey)
i cup butter, softened
1/4 cup milk
1 egg

2 2/3 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup baking cocoa (I use fair trade certified...)
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup ground flaxseeds, in a shallow dish

1. Heat oven to 350 degrees. Line baking sheet with parchment paper.

2. Beat sucanat, agave nectar, butter, milk, and egg in large bowl with electric mixer (or by hand and stirring very vigourously) until combined and slightly fluffy. Stir in oats, flour, cocoa, baking soda, and salt.

3. Forming one cookie at a time, roll approximately 2 tbsp of dough into a ball. Roll cookie in the flaxseeds, coating all sides. Place down on prepared cookie sheet, flattening slightly with your fingers. Space 1-2 inches apart.

4. Bake 10-12 minutes, or until edges are set but center is still slightly soft. Let cool on a wire rack.

Makes 2 dozen cookies.
I hope you enjoy these as much as we do!

1 comment:

  1. yum! any idea how much flax you'd need to grind to get this measurement?