Flaxseed Cookies (Gluten-Free)
I’m no cookie monster but I’ve wolfed down six of these cookies in twenty four hours. If that’s to tell you anything it’s that they are delicious. Cinnamon-y and full of flaxseed and raisin goodness, they taste somewhat similar to an oatmeal-raisin cookie but their texture is different: softer, mealier, easier to chew, and well, easier to eat. Somehow you finish them so quickly and find yourself reaching for more. That’s what happened to me. I didn’t realize I’ve eaten this many until I counted. But if counting I should do, it’s only fair to measure the amazing nutrients in these cookies—they contain 1 cup of flaxseed meal which equates to: 38325 mg omega-3 fatty acids, 9931 mg omega-6 fatty acids and 46 g fiber.
To your health!
Gluten-free Flaxseed Cookies Recipe
Makes about 12 cookies
1 cup golden flaxseed meal
1 cup millet flour
1 ½ teaspoons ground cinnamon
4 tablespoons coconut oil or ½ stick unsalted butter, melted
¼ teaspoon vanilla extract
¼ cup and 2 tablespoons agave syrup
¼ cup raisins
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk the flaxseed meal, millet flour, salt and cinnamon. In a separate bowl beat the butter, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then mix in the raisins.
Shape the cookie dough into medium (1 ½-inch) balls and place them on the prepared baking sheet, about 2 inches apart. Bake until lightly golden, 18 to 20 minutes.