SOFT AND CHEWY OATMEAL FLAX CHOCOLATE CHIP COOKIES
A healthy soft and chewy oatmeal flax chocolate chip cookie that are so good no one will know they are good for you.
Provided by Aimee
Number Of Ingredients 12
Steps:
- In a large mixing bowl, or bowl of a stand mixer, combine the coconut oil, brown sugar, and white sugar. Mix for about 2 minutes.
- Add in the egg and vanilla extract and stir until just combined.
- Add the oats, flour, flaxseed, baking soda, cinnamon, and salt, and mix until combined.
- Stir in the chocolate chips.
- Form the cookie dough into 1.5 to 2 TBS sized balls and place on a cookie sheet lined with a silicone liner or parchment paper. Top with more chocolate chips if desired.
- Cover the pan with plastic wrap and refrigerate or at least 1 hours or up to 5 days. This will help the cookies not to go flat. If you chill them longer than 1 hour it's possibly your cookies won't spread very much as they bake, so you can flatten the balls a bit with your hand before baking.
- Preheat oven to 350 Fahrenheit. Line 2 baking sheets with a silicone liner or parchment paper.
- Place the cookie dough balls 2 inches apart on the prepared cookie sheets.
- Bake the cookies for about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will continue to cook on the pan, and will firm up as they cool.
- Let the cookies cool for 5 minutes before transferring them to a cooling rack.
- The cookies can be stored in an airtight container for up to 1 week, or frozen for up to 2 months.
Nutrition Facts : Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 11 mg, Sodium 100 mg, Fiber 2 g, Sugar 12 g, Calories 195 kcal, UnsaturatedFat 1 g, ServingSize 1 serving
FLAX OATMEAL CHOCOLATE CHIP COOKIES
A recipe I found on www.Hy-Vee.com I wanted to make oatmeal cookies with flax meal. You can grind your own flax meal or find it already grounded (such as Bob's Red Mill brand). I use a cookie-dough scooper (like an ice-cream scooper but alot smaller) instead of rolling the dough into 1" balls, alot faster and easier.
Provided by JMigs0
Categories Dessert
Time 40m
Yield 44 54, 44 serving(s)
Number Of Ingredients 13
Steps:
- *Either use purchased milled flaxseed (flax meal), or grind whole flaxseed in a coffee grinder to a granular, free-flowing meal. You can purchase this at healthfood stores or healthfood sections at some grocery stores.
- Cream margarine (or butter), white sugar and brown sugar until light and fluffy.
- Add eggs and vanilla and beat well.
- In a separate bowl, mix together flour, oats, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture.
- Add nuts and chocolate chips, mix until blended.
- Form dough into 1-inch balls. Place balls on an ungreased cookie sheet, leaving 2 inches between cookies.
- Bake at 350 degrees for about 10 - 12 minutes.
Nutrition Facts : Calories 162.6, Fat 8, SaturatedFat 2.2, Cholesterol 8.4, Sodium 93.7, Carbohydrate 22, Fiber 1.6, Sugar 13.7, Protein 2.7
OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 300 degrees F.
- Line a sheet pan with parchment paper or a baking mat.
- Put 2 cups of the oats in the food processor and pulverize until finely ground and floury.
- In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended.
- In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt.
- With the mixer running at low speed, add the dry ingredients to the butter mixture and mix until just blended. Add the chocolate chips and mix just until blended. (The cookie dough can be made and kept refrigerated for up to 3 days before baking. Or you can make lumps of dough and freeze them in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to the baking time.)
- Drop the batter by teaspoonfuls onto the pan, leaving 3 inches between them, as they will spread. Bake until lightly browned, about 13 to 15 minutes. Let cool on the pan, then remove with a spatula.
OATMEAL-FLAX CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 32 cookies
Number Of Ingredients 12
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.
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.
CHOCOLATE CHIP COOKIES WITH OATMEAL, FLAX, CRANBERRIES, AND NUTS
Recipe comes from my friend Janey with a few additions. Note cookies do not turn golden brown, but do taste delicious.
Provided by Amy N-B
Categories Dessert
Time 44m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 16
Steps:
- Stir together all dry ingredients.
- In another bowl, beat butter (softend) and sugars. Add egg, milk and vanilla.
- Stir in flour, oats, nuts, chocolate chips and cranberries; mixing well.
- Drop by spoonfuls on greased cookie sheet; bake at 350 for about 12-14 minutes.
More about "oatmeal flax chocolate chip cookies recipes"
SOFT AND CHEWY OATMEAL FLAX CHOCOLATE CHIP COOKIES
From lovetobeinthekitchen.com
4.5/5 (13)Estimated Reading Time 4 minsServings 1
- In a large mixing bowl, or bowl of a stand mixer, add the egg, coconut oil, sugars, vanilla, cinnamon and salt. Mix until combined.
- Add the baking soda, oats, flour, and flaxseed and mix until combined. Mix in the chocolate chips.
- Form the dough into balls and place on a cookie sheet lined with a Silpat or parchment paper. Top with more chocolate chips if desired. Cover with plastic wrap and refrigerate or at least 2 hours or up to 5 days. This will help the cookies not to spread. (Shortcut: Freeze for about 15 minutes.) Also, the cookies won’t spread much after being chilled so if you want the cookies to be a little flatter press down slightly.
- Preheat oven to 350 F, line 2 baking sheets with a Silpat or parchment paper. Place the cookie dough balls 2 inches apart. Bake about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will firm up as they cool. Let cookies cool for 5 minutes before transferring to cooling rack.
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