Oatmeal cookies kicked up a notch with flax to make them healthier and kinder for those watching their weight or their cholesterol.
- 1 1⁄3 cups margarine
- 1 cup Splenda granular
- 1⁄2 cup sugar
- 1 1⁄2 cups brown sugar or 1 1⁄2 cups Splenda brown sugar blend
- 2 1⁄3 cups flax seed meal
- 3 eggs or 1 cup egg substitute
- 1 1⁄2 teaspoons vanilla
- 3 1⁄2 cups plain flour
- 1 tablespoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ginger
- 3 cups oatmeal
- 1 1⁄2 cups chopped pecans (optional)
- Preheat oven to 350 degrees.
- Cream together the butter, sugar, Splenda, and brown sugar.
- Add the flax meal and mix.
- In a separate bowl, beat the eggs and vanilla.
- Add to the flax mixture and mix together.
- Sift together the flour and baking soda in another bowl.
- Add the oatmeal, cinnamon, ginger, and nuts, and stir with the flour.
- Combine with the flax mixture.
- Form into approximately 1 tablespoon size balls.
- Flatten on a baking sheet and press sugar into the top.
- Bake approximately 10-15 minutes. until slightly brown.
- Cool on wire racks.
I loved these! I added some whole flax seeds instead of pecans and skipped the sugar topping. Very flavorful and nice texture. Made for Spring 2008 PAC.
We enjoyed these dense and healthy cookies. I am always looking for ways to incorporate flax into our diet so I was thrilled to find this recipe. I used both the granular Splenda and the Splenda brown sugar. Next time, I might use the granular Splenda and regular brown sugar as there was a slight artificial sweetener aftertaste, which my family isn't real keen on. Also, I used the egg substitute and heaping measurements of the spices. For a healthy cookie, these were quick, easy, and very good. Thank you for sharing this wonderful recipe. *Made for PAC Spring '08*
Very good flax oatmeal cookies. I did use butter in place of margarine & included the optional pecans. I wasn't able to roll the dough because it was extremely sticky - I added a bit more flour to see if that would help but it was still sticky so I just used a cookie scoop instead and then flattened them out with my hands. These didn't spread at all and took about 13 minutes to bake. These are hardy cookies that would hold up to mailing/traveling and seem to keep well. I baked up half of the cookies when I made the dough and shaped the remaining dough into a log & put it in the freezer which I then sliced and baked. Made for PAC Spring 2008.