Serves: 20 – 40 cookies

Until I wrote up this recipe, I wasn’t entirely sure what flax was, except to have used it in the protein balls we periodically make for snacks.

Found in the healthy section of Coles or Woolies, I assumed – rightly it turns out – that it was one of the many healthy grains/seeds/whatever superfoods we had largely ignored until recently.

Seriously right I was.

The butter and sugar in these cookies probably don’t win them a dieting star, though they win a few other stars; namely, that they are great cookies and namely, that they have this incredible flax stuff throughout.

So Flax?

It is basically amazing and we have – apparently – been eating it for years.

Super nutritious, super high in fiber, low in carbs, packed full of amazing stuff and associated with everything from weight loss to hair gain.

The list of benefits simply doesn’t end!

Anyway, we just wanted cookies for our lunch and the boys’ lunch and it seems, if you can add flax, you’ve made yourself a super cookie.

Add the butter and sugar and who am I to disagree!?

P.S. Boys agree!

Ingredients

2 cup all-purpose flour
¼ cup flax seed meal
1 tsp baking soda
1 tsp baking powder
1 tsp salt
225gm unsalted butter
1 cup caster sugar
1 cup brown sugar
3 large eggs
2 tsp vanilla extract
3 cups rolled oats
1 cup raised
¼ cup whole flax seeds

Method

  1. Preheat the oven to 180c.
  2. In a large bowl, whisk together the flour, flaxseed meal, baking soda, baking powder, and salt. In a separate bowl, mix the butter, sugar, eggs, and vanilla, manually or with a hand mixer. Beat until the mixture is fluffy.
  3. Combine the two mixtures, stirring until the flour is fully incorporated, then add the oats, raisins, and flax seeds. Mix well, but don’t over mix.
  4. Prepare a baking sheet with baking paper. Scoop out heaping tablespoons of cookie dough, and gently form each into a ball, and place them 5cm apart on the baking sheet. Sprinkle the top of each cookie with whole flax seeds. Bake for 11-14 minutes, uncovered, until the cookies turn golden brown (but are still moist in the middle). Rotate the baking sheet halfway through to ensure evenly baked cookies.
  5. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack or towel to cool. If using only one baking sheet, repeat until you’ve used all of the dough.

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