Flax Seed Oatmeal Cookies

Flax Seed Oatmeal Cookies
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 239.8
  • Total Fat: 6.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 65.3 mg
  • Total Carbs: 49.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.5 g

View full nutritional breakdown of Flax Seed Oatmeal Cookies calories by ingredient
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Introduction

For those who have cookie cravings, here is a healthier alternative: flax seed oatmeal cookies with no butter, no egg yolk, and no wheat flour!
The original recipe can be found here: http://www.grouprecipes.com/21288/flaxseed
-oatmeal-cookies.html
For those who have cookie cravings, here is a healthier alternative: flax seed oatmeal cookies with no butter, no egg yolk, and no wheat flour!
The original recipe can be found here: http://www.grouprecipes.com/21288/flaxseed
-oatmeal-cookies.html

Number of Servings: 15

Ingredients

    3/8 cup banana puree
    2 tsp olive oil (need not be exact)
    3/4 cup brown sugar
    3/4 cup granulated sugar
    1 1/2 cup flax seed meal
    4 eggs for the egg white
    1 tsp vanilla
    1 3/4 cup oat flour
    1/2 tbsp baking soda
    1 1/2 cup oatmeal

Directions

Makes 14-15 cookies. 1 Cookie = 1 serving

FYI: The banana puree is the body of the butter substitute, while the olive oil helps give the cookie texture. Cutting down on sugar is recommended because of the sweetness of banana, and especially if you love oats!

Cream banana puree, olive oil, and sugars. Add flaxseed and mix. Add vanilla extract and egg whites, being sure not to drop the yolk into the dough! Mix.

Preheat oven to 350F

Combine the oats, oat flour, and baking soda with other ingredients. Don't have oat flour on hand? No problem, just make your own with oats and a blender.

Dough should be gooey but thick enough to make 2" diameter balls with one hand. Place balls of dough on baking sheet, leaving about 2" between cookies. This butter-free cookie does not flatten out that well, so smoosh the balls if you'd like!

Bake for 13-15 minutes. Keep an eye on them, they can burn.

Remove from oven and let cool, either on the tray or on wire rack.

Store in an airtight container.

Number of Servings: 15

Recipe submitted by SparkPeople user RALDIVA.

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