These cookies are perfect for when a packed lunch is in order and around here,
that’s actually more often than you’d think. These cookies combine oatmeal,
which of course is a go-to ingredient for a lot of cookies, with a handful of
ground flax seeds. It’s an interesting combination because the flax is
crunchy and the oatmeal is chewy. You end up with a surprising nutty
flavour. I knew I had a winner on my hands when my husband called from
the combine just to tell me how much he loved these cookies. Let’s just say,
that doesn’t happen often.
I’d love to know if you have a favourite way to serve up flax in your diet?
Why eat flax?
Should I eat flax whole or grinding it up?
Want to add flax to your daily diet?
Adapted from Saskatchewan Flax Development Commission
Farmland Flax Cookies
1/2 cup (125 ml) butter
1/2 cup (125 ml) packed brown sugar
1/3 cup (75 ml) granulated sugar
1/2 tsp (2 ml) vanilla
1 cup (250 ml) all-purpose flour
3/4 cup (175 ml) quick-cooking rolled oats
2/3 cup (150 ml) ground flax seeds
1 tsp (5 ml) baking soda
1. Line baking sheets with parchment paper and set aside.
2. In a bowl, beat together butter, brown and granulated sugars until light and
fluffy (approximately 8 minutes); beat in egg and vanilla.
3. In a separate bowl, whisk together flour, oats, ground flax seeds and baking
soda; stir into butter mixture to make a soft dough. Wrap the dough in plastic
wrap and refrigerate for 10 -15 minutes.
4. Drop by level tablespoonfuls (15 ml), 2 inches (5 cm) apart, on prepared
baking sheets. Bake in a 350 ° F (180 °C) oven for about 8-10 minutes.
5. Let the cookies cool in the pan, for 2 minutes before you transfer them to
the cooling rack directly. Use a spatula with a thin, flexible blade to make the
transfer after 2-3 minutes.
These cookies make a great addition to packed lunches for work,
school, picnics, tractors, combines or any other type of farm equipment. They
can be made ahead and layered between waxed paper in an airtight container
and stored at room temperature for up to 5 days. (I actually liked them better
the second day). They can also be frozen the same way for up to 1 month.
Makes 40 cookies. Enjoy and stay healthy!
Love, This Sweet Wife ♥