This recipe is my version of Tosca Reno’s Whole-Wheat Flax Cookies from her Eat Clean Diet Cookbook. They are super delicious!
Kaitlin’s Whole-Wheat Flax Cookies
1/2 cup flax seeds
1 1/2 cups buttermilk (or skim milk soured with 1 Tbsp lemon juice)
1 cups whole wheat flour
1 cup white flour
1/2 cup ground flax seeds (flax meal)
1 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1 cup canola oil
1 cup brown sugar
2 Tbsp vanilla extract
2 Tbsp coarsely chopped nuts: pecans/almonds/walnuts
1/2 cup chocolate chips
Preheat oven to 375 F.
In large bowl, measure all dry ingredients including flour, flax seeds, flax meal, oats, baking powder, baking soda, sea salt, and cinnamon. Combine with whisk until blended. Don’t add nuts or chocolate chips yet!
In another medium sized bowl beat oil and sugar until fluffy. Add one egg at a time and beat well. Add vanilla and mix well again. Add buttermilk.
Combine liquid and dry ingredients and fold until all ingredients are evenly blended. Add chocolate chips and nuts and mix lightly until blended. The batter will feel extremely wet. I let it sit for approximately half an hour so that the oatmeal and flax could soak up some of the buttermilk.
Once the batter has thickened, prepare a cookie sheet with parchment paper or spray lightly with cooking spray. Using a large soup spoon (or ice cream scoop), take dough and make balls. Place on cookie sheet and bake for 15 minutes.