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Flax Oatmeal Cookies

Flax Oatmeal Cookies created by Outta Here

Oatmeal cookies kicked up a notch with flax to make them healthier and kinder for those watching their weight or their cholesterol.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Grubbyknees
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@Grubbyknees
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"Oatmeal cookies kicked up a notch with flax to make them healthier and kinder for those watching their weight or their cholesterol."
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  1. Outta Here
    Flax Oatmeal Cookies Created by Outta Here
    Reply
  2. Outta Here
    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.
    Reply
  3. Outta Here
    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.
    Reply
  4. Bayhill
    Flax Oatmeal Cookies Created by Bayhill
    Reply
  5. Bayhill
    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*
    Reply
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