Ultra Healthy Oatmeal Flax Cookies
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 112.0
- Total Fat: 6.0 g
- Cholesterol: 14.2 mg
- Sodium: 107.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.7 g
- Protein: 2.1 g
View full nutritional breakdown of Ultra Healthy Oatmeal Flax Cookies calories by ingredient
Introduction
These came out really tasty, and they freeze well. I think the coconut oil is the key to how good they are, so don't substitute. I used date sugar so the only sweetener comes from fruit. These came out really tasty, and they freeze well. I think the coconut oil is the key to how good they are, so don't substitute. I used date sugar so the only sweetener comes from fruit.Number of Servings: 15
Ingredients
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4 tbsp smart balance light spread
2 tbsp extra virgin coconut oil
1/2 cup date sugar
1 egg
3 teaspoons vanilla
3/4 cup oat flour (grind oats in processor)
1/4 cup ground flaxseed
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tsp cinnamon
3/4 cup rolled oats
1/4 cup chopped walnuts
1/3 cup raisins or dried cranberries (soaked in warm water)
Directions
Preheat oven to 375 degrees.
Beat butter and coconut oil together with an electric mixer in a large bowl until light and fluffy. Add date sugar and beat well. Add egg and vanilla and mix thoroughly.
In a medium bowl, combine flour, flaxseed, baking soda, salt and cinnamon. Gradually add flour mixture, then stir in oats, drained raisins, and walnuts.
Take a heaping teaspoon of dough and roll into ball, then place onto lightly greased cookie sheets, leaving about 2 inches between each cookie. Flatten to cookie shape with palm or back of spoon. Bake 10 minutes or until lightly browned.
Number of Servings: 15
Recipe submitted by SparkPeople user MARYDAZ.
Beat butter and coconut oil together with an electric mixer in a large bowl until light and fluffy. Add date sugar and beat well. Add egg and vanilla and mix thoroughly.
In a medium bowl, combine flour, flaxseed, baking soda, salt and cinnamon. Gradually add flour mixture, then stir in oats, drained raisins, and walnuts.
Take a heaping teaspoon of dough and roll into ball, then place onto lightly greased cookie sheets, leaving about 2 inches between each cookie. Flatten to cookie shape with palm or back of spoon. Bake 10 minutes or until lightly browned.
Number of Servings: 15
Recipe submitted by SparkPeople user MARYDAZ.
