Favourite Cookies

SaskFlax.com ©2014

Other nuts or 1/3 cup (75 mL) raw sunflower seeds can be substituted.

Ingredients:

• 1/4 cup (60 mL) butter or margarine, softened
• 1/2 cup (125 mL) packed brown sugar
• 2 Tbsp (30 mL) hot water
• 1 egg
• 1 tsp (5 mL) vanilla extract
• 1/2 cup (125 mL) ground flaxseed
• 1/2 cup (125 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) old fashioned rolled oat
• 1/2 cup (125 mL) pecans, chopped
• 1/2 cup (125 mL) raisin
• 1/3 cup (75 mL) shredded unsweetened coconut
• 2 Tbsp (30 mL) whole flaxseed

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, cream butter and brown sugar. Add hot water and mix well. Add egg and vanilla. Beat until light. Stir in ground flax, flour, baking soda and salt; blend well. Stir in rolled oats, pecans, raisins, coconut and whole flaxseed.
3. Drop tablespoons of dough 2 inches (5 cm) apart on baking sheets that have been sprayed with a nonstick cooking spray. Lightly press down cookies with the bottom of a floured glass. Bake 8 to 10 minutes or until golden brown. Remove from sheet and cool on a rack.

Yield:  30 cookies.

Serving Size:  2 cookies. Each serving contains 2 tsp (10 mL) of flax.