Flax Seed Cookies Recipes

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

Steps:

• Mix everything together until you have a nice consistency. Add between 2 and 3 cups of flour. When the dough holds together, it means it's enough flour. Put by teaspoon on a baking sheet and bake at 350 F around 12-14 minutes until they are just a little bit golden. But don't cook them too much.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
• Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
• Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
• Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

Steps:

• Cream together butter (or oil) and brown sugar.
• Stir in egg and honey and mix well.
• Fold in your dry ingredients (including the flax) and mix.
• Cover with a towel and chill for about 2 hours.
• Preheat oven to 350°.
• Make dough into small balls (you can roll in additional flax seeds if you want).
• Place on lightly greased cookie sheet.
• Bake for about 9 minutes.
• Remove and let cool on flat surface or wire rack.

Steps:

• preheat oven to 350°F Grease baking sheets or line with parchment paper.
• In a small bowl, combine flour, flaxseed, baking soda and salt.
• In a large bowl, cream sugars and butter. Beat in egg and vanilla. Beat in peanut butter until smooth. Fold in flour mixture.
• Shape dough in balls, using about 1 tablespoons dough per cookie, and place 2-inches apart on prepared baking sheets. using a fork, flatten cookies in a crisscross pattern.
• Bake for 8-10 minutes or until lightly browned. Let cool on baking sheets on wire rack for 5 minutes, then remove to rack to cool completely.