Favourite Cookies

Source:   |  Category: Baking, Whole Flaxseed, Ground Flaxseed

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


  • 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
1/4 cup butter or margarine, softened1/2 cup packed brown sugar2 Tbsp hot water1 egg1 tsp vanilla extract1/2 cup ground flaxseed1/2 cup all-purpose flour1/2 tsp baking soda1/4 tsp salt1 cup old fashioned rolled oat1/2 cup pecans, chopped1/2 cup raisin1/3 cup shredded unsweetened coconut2 Tbsp whole flaxseed


  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.

Nutritional Analysis

Total Fat2 g
Cholesterol12 mg
Carbohydrates22 g
Fiber3 g
Protein4 g
Sodium138 mg
Potassium174 mg

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