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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 7.7 g
  • Cholesterol: 12.2 mg
  • Sodium: 8.3 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Chewy Oatmeal Flaxseed Cookies calories by ingredient
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Chewy Oatmeal Flaxseed Cookies

Submitted by: TERZA_RIMA


Number of Servings: 24

Ingredients

    3/4c whole wheat flour
    generous 1/4t baking powder
    1/8t baking soda
    pinch nutmeg
    generous 1/4t kosher salt
    1/4c splenda
    generous 1T powdered milk
    9T (1/4c + 1T) ground flaxseed
    1/2c milk
    2T half and half
    3T butter, softened but cool
    1/4c packed light brown sugar
    1/4c granulated sugar
    1/4c honey
    1T light corn syrup
    1 egg
    1t vanilla extract
    2c rolled oats (not quick-cooking)
    *If desired, add in chopped nuts, chocolate chips, raisins, and/or other dried fruits to total about 1 cup. I used 3/4c bittersweet chocolate chips and 1/4c raisins.

Directions

Makes 24 four-inch cookies.
1. Preheat oven to 350degrees and arrange rack in upper 1/3 of oven. Line two large baking sheets with foil sprayed lightly with baking spray.
2. In a small measuring cup, combine ground flaxseed, 1/2c milk, and 2T half-and-half and let soak while preparing other ingredients (this will become a thick peanut-butter-like paste).
2. In a small mixing bowl, whisk together flour, baking powder, baking soda, nutmeg, salt, splenda, and powdered milk. Set aside.
3. In large mixing bowl, beat butter until fluffy (about 1min with my hand mixer). Add brown sugar, granulated sugar, honey, and corn syrup, and beat another minute.
4. Beat in egg and vanilla extract until well combined.
5. Fold in oats and whatever additions you choose (I used 3/4c Ghirardelli 60% bittersweet chocolate chips and 1/4c raisins).
6. Drop 1 to 1-1/2 Tablespoonfuls onto baking sheets (about 6-8 cookies per sheet) and slightly flatten.
Bake for 20 minutes, rotating pans halfway through, or bake one tray at a time. Edges will crisp and cookies should spring back lightly when touched gently in the center.
7. Slide foil onto cooling racks and let cookies set for about 5 minutes. When firm, lift cookies from foil and let cool directly on rack so bottoms don't get soggy.


Number of Servings: 24

Recipe submitted by SparkPeople user TERZA_RIMA.






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