Oatmeal Flax Chocolate Chip Cookies
Yields 4 dozen cookies
This recipe uses less sugar and replaces white flour with whole wheat flour and ground flaxseed to increase the fiber content. Flaxseed is also a good source of Omega-3 fatty acids. The coconut oil adds a nice flavor and is an excellent source of mid-chain fatty acids and one of the richest natural sources of lauric acid, which helps protect against infectious illnesses. (Of course, these are still cookies so eat in moderation as a treat.)
- 1/4 cup organic butter, softened
- 1/8 cup extra virgin coconut oil
- 1/2 cup firmly packed brown sugar
- 1 egg
- 3 teaspoons vanilla
- 3/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup quick-cooking rolled oats
- 1/3 cup semisweet chocolate chips
Amount Per Serving:
Total Fat 2.5 g
Total Carbohydrate 5.5 g
Dietary Fiber 1 g
Protein 1 g
Preheat oven to 375 degrees.
Beat butter and coconut oil together with an electric mixer in a large bowl until light and fluffy. Add brown sugar and beat well. Add egg and vanilla and mix thoroughly.
In a medium bowl, combine flour, flaxseed, baking soda, and salt. Gradually add flour mixture, then stir in oats and chocolate chips.
Drop a heaping teaspoon of dough onto cookie sheets, leaving about 2 inches between each cookie. Bake 10 minutes or until lightly browned.