Flax Seed Oatmeal Cookies Recipes

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OATMEAL CHIA SEED COOKIES



Oatmeal Chia Seed Cookies image

An easy way to incorporate chia seeds, these delicious cookies contain no eggs or butter and are easy to make. Cookies will be soft; allow them to cool completely.

Provided by Island Girl

Categories     Everyday Cooking     Vegan     Desserts

Time 25m

Yield 12

Number Of Ingredients 13

2 cups rolled oats
1 cup brown sugar
⅔ cup whole wheat flour
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
⅔ cup applesauce
3 tablespoons coconut oil
1 cup dried cranberries
½ cup chocolate chips
¼ cup shredded unsweetened coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine oats, brown sugar, flour, chia seeds, cinnamon, baking soda, baking powder, and salt in a bowl. Stir applesauce and coconut oil into oat mixture until dough is evenly mixed. Fold cranberries, chocolate chips, and coconut into dough. Spoon dough onto the prepared baking sheet.
  • Bake in the preheated oven until edges of cookies are lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 47.4 g, Fat 8.2 g, Fiber 4.1 g, Protein 3.4 g, SaturatedFat 5.7 g, Sodium 230.4 mg, Sugar 29.8 g

SOFT AND CHEWY OATMEAL FLAX CHOCOLATE CHIP COOKIES



Soft and Chewy Oatmeal Flax Chocolate Chip Cookies image

A healthy soft and chewy oatmeal flax chocolate chip cookie that are so good no one will know they are good for you.

Provided by Aimee

Number Of Ingredients 12

1/2 cup coconut oil ((softened, but not fully melted))
1/2 cup light brown sugar ((packed))
1/4 cup granulated sugar
1 large egg
1/2 TBS vanilla extract
1 cup old-fashioned whole rolled oats
1 cup all-purpose flour ((spooned and leveled))
½ cup flaxseed ((finely ground))
1 tsp baking soda
1 tsp cinnamon ((optional))
¼ tsp salt
3/4 cup semi-sweet chocolate chips

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.

Nutrition Facts : Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 11 mg, Sodium 100 mg, Fiber 2 g, Sugar 12 g, Calories 195 kcal, UnsaturatedFat 1 g, ServingSize 1 serving

OATMEAL-FLAX CHOCOLATE CHIP COOKIES



Oatmeal-Flax Chocolate Chip Cookies image

Provided by Food Network Kitchen

Time 1h

Yield about 32 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

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.

OATMEAL - FLAX SEED MEAL COOKIES



Oatmeal - Flax Seed Meal Cookies image

I have always enjoyed a hearty cookie that has a stout texture with more taste. I blended several recipes to come up with this. I have never left a party without one or more requests for this recipe. I am constantly trying new variations, but the original still stands as BEST! These cookies freeze well and of course they are great in a pinch defrosted in the microwave on half power.

Provided by all4one

Categories     Drop Cookies

Time 27m

Yield 4-5 dozen

Number Of Ingredients 11

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 tablespoons vanilla
1/2 tablespoon cinnamon
1 3/4 cups flour (I use unbleached)
1 teaspoon baking soda
3 cups oatmeal (can use either quick or old fashioned)
1/2 cup flax seed meal
1 (8 ounce) bag toffee pieces (Heath bits is the only kind we have here)
1 cup generous rough chopped pecans

Steps:

  • Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans.
  • Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.

Nutrition Facts : Calories 1878, Fat 96.7, SaturatedFat 43.5, Cholesterol 257.8, Sodium 907.7, Carbohydrate 234, Fiber 15.1, Sugar 143.2, Protein 25.9

FLAX SEED-OATMEAL COOKIES



Flax Seed-Oatmeal Cookies image

Easy to make and delicious. Note: Granulated sugar is supposed to be 1/2 cup plus 2 tablespoons but the format wouldn't allow me to add the extra bit.

Provided by Chef Pigtails

Categories     Dessert

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 16

1/4 cup softened butter
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 dash cinnamon (to taste)
1 dash clove (to taste)
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
1/3 cup milled flax seed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup oats
1 -2 tablespoon wheat germ (optional)
1 cup chocolate chips (optional)

Steps:

  • Cream butter and sugars.
  • Add egg and vanilla and mix.
  • Mix in a separate bowl: flour, baking powder, baking soda, wheat germ (optional), cinnamon, cloves, and salt.
  • Add mixed dry ingredients to butter/sugar/egg/vanilla and mix.
  • Stir in oats and flax seed until moist dough forms.
  • Fold in chocolate chips (optional).
  • Cook on greased cookie sheet in 1 inch balls (use cooled tablespoon or ice cream scoop to place on sheet) 10-15 minutes at 350ºF (adjust cooking time as necessary for cookie moistness and oven strength).

Nutrition Facts : Calories 255.8, Fat 8.2, SaturatedFat 3.4, Cholesterol 33.4, Sodium 301.7, Carbohydrate 42.1, Fiber 2.8, Sugar 23.3, Protein 4.6

OATMEAL FLAX SEED COOKIES



Oatmeal Flax Seed Cookies image

This is a slighly healthier version of the classic oatmeal cookie. I do not care for raisins as in traditional oatmeal cookies. This recipe will work the same adding 1 cup of raisins.

Categories     Desserts     Lactose Free     Lactose Free Desserts

Yield 42

Number Of Ingredients 9

1 cup Smart Balance Buttery Spread
1 cup Brown sugar, packed
1 Egg (large)
1 tsp Vanilla
1.5 cups All-purpose Flour
1 tsp Baking Soda
.25 tsp Salt
2 cups Quick-cooking rolled oats (not instant)
3 tbsp Flax Seeds

Steps:

  • Cream Smart Balance and brown sugar in large bowl. Add egg and vanilla. Beat well.
  • Add four, baking soda and salt. Mix until no dry flour remains.
  • Add oats and flax seeds. Mix well. Drop 1 tbsp each about 2 inches apart onto greased cookie sheet. Bake at 350 for 8 to 10 minutes until golden.
  • Makes about 3.5 dozen (42) cookies.

Nutrition Facts : Nutritional Info Servings Per Recipe 42 Amount Per Serving Calories

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