Monday, March 05, 2007

Farmland Flax Cookies

For those of you who love oatmeal cookies, here is another variation that is worth a try. I've been making Farmland Flax Cookies for a while now and they are popular in my house. This batch was requested by my friend who had a surplus of flaxseeds sitting in her cupboard so I helped her use them up.

The recipe is a snap to make and what you end up with is a golden, scoopable drop cookie batter. The flax seeds are added in whole, but for extra nutrition, try adding ground seeds as well. If you want, you can make them more 'seedy' by adding sesame seeds and sunflower seeds.

You can make the cookies soft and chewy or a little more crispier depending on your cookie texture preference. Just don't bake them too long because they do brown quickly. I baked these cookies for 11 minutes and they were crispy around the edges and soft in the centre.

Recipe: Farmland Flax Cookies

15 comments:

MyKitchenInHalfCups said...

I'm a nut for flax seeds putting them in probably 70% of everything I bake.

Veron said...

I love flaxseeds, they add a nutty flavor to everything. These cookies look terrific!

gilly said...

How intriguing!

Elle said...

Haven't tried flaxseed, but these look great & my hubby loves oatmeal cookies. Must try.

Patricia Scarpin said...

I've never tried flaxseed and I know they really good for your health - I'm gonna try these cookies, they look delicious!

Peabody said...

I wonder if I can use flax seed meal in these. I have a lot of flax seed meal.

Ivonne said...

I like the addition of flax. Great cookies!

valentina said...

I have a box of flaxseed that is still waiting fto be used. Oh, your posts are always so wonderful

Pilar said...

Wonderfull recipe, can't wait to try these cookies.
Best wishes from Spain

Pilar

Helene said...

Great timing for this recipe as I just found a box in the deep back corner of my freezer. They look great!

Canadian Baker said...

Thanks for the great comments everyone!!

AKR said...

I look oatmeal cookies. I will soon be featuring a version that is made in Australia and New Zealand in honor of WWI soldiers. I use 1 or 2 teaspoons of ginger powder which gives it an unusual taste.

AKR
http://treataweek.blogspot.com

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