OATMEAL BREAKFAST COOKIES
A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.
Provided by DYEH
Categories 100+ Breakfast and Brunch Recipes
Time 29m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
- Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
- Bake in the preheated oven until edges are set, about 14 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g
FLAX OATMEAL COOKIES
Oatmeal cookies kicked up a notch with flax to make them healthier and kinder for those watching their weight or their cholesterol.
Provided by Grubbyknees
Categories Dessert
Time 50m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- 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.
OATMEAL COOKIES WITH FLAX
Make and share this Oatmeal Cookies with Flax recipe from Food.com.
Provided by Joya Pepple
Categories Drop Cookies
Time 27m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Cream shortening and sugars until smooth.
- Add eggs and vanilla; beat well.
- Add flour, baking soda, cinnamon, salt and flax meal; blend well.
- Stir in oats, prunes, walnuts and chocolate chips.
- Bake 10-12 minutes.
Nutrition Facts : Calories 295.9, Fat 15.9, SaturatedFat 3.8, Cholesterol 17.6, Sodium 212.2, Carbohydrate 34.7, Fiber 4, Sugar 12.4, Protein 6.1
OATMEAL - FLAX SEED MEAL COOKIES
I have always enjoyed a hearty cookie that has a stout texture with more taste. I blended several recipes to come up with this. I have never left a party without one or more requests for this recipe. I am constantly trying new variations, but the original still stands as BEST! These cookies freeze well and of course they are great in a pinch defrosted in the microwave on half power.
Provided by all4one
Categories Drop Cookies
Time 27m
Yield 4-5 dozen
Number Of Ingredients 11
Steps:
- Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans.
- Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.
Nutrition Facts : Calories 1878, Fat 96.7, SaturatedFat 43.5, Cholesterol 257.8, Sodium 907.7, Carbohydrate 234, Fiber 15.1, Sugar 143.2, Protein 25.9
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- Preheat the oven to 350º. In a large bowl, whisk together the flour, flax seed meal, baking soda, baking powder, and kosher salt. In a separate bowl, mix the butter, sugar, eggs, and vanilla, manually or with a hand mixer. Beat until the mixture is fluffy.
- Combine the two mixtures, stirring until the flour is fully incorporated, then add the oats, raisins, and flax seeds. Mix well, but don't over mix.
- Prepare a baking sheet with a non-stick baking mat or parchment paper. Scoop out heaping tablespoons of cookie dough, and gently form each into a ball, and place them 2 inches apart on the baking sheet. Sprinkle the top of each cookie with whole flax seeds. Bake for 11-14 minutes, uncovered, until the cookies turn golden brown (but are still moist in the middle). Rotate the baking sheet halfway through to ensure evenly baked cookies. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack or towel to cool. If using only one baking sheet, repeat until you’ve used all of the dough.
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