- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 390 kcal
Quick summary
“With a base of golden or brown flaxseed meal combined with rolled oats and honey, these cookies bring a functional profile rich in fiber and omega 3. Easy to make, they bake in 10 minutes with toasted edges and a soft center.”
What you need to know
- Flaxseed flour creates a dense and elastic dough that retains moisture without using wheat flour.
- The mixture of honey and melted coconut oil ensures a consistent bind and a mild sweet aroma.
- The flattened shape with the spoon before baking is fundamental, as this dough does not spread by itself in the oven.
Ingredients
Main
- 1 cup of flaxseed flour
- 1/2 cup of rolled oats
- 1/4 cup of brown sugar
- 1/2 cup of honey or agave syrup
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- To increase the crunch, add 1/2 cup of chopped walnuts or chestnuts.
- Replace the brown sugar with natural sweetener, if you prefer a version with less sugar.
- Use semi-sweet chocolate chips for a special touch.
- Bake at lower temperatures for a softer cookie.
- Store in an airtight container to maintain freshness.
Instructions
Principal
- In a bowl, mix the flaxseed meal, oats, brown sugar, baking soda, and salt.
- In another bowl, combine the honey, coconut oil, and vanilla essence.
- Add the wet ingredients to the dry ones and mix until you get a homogeneous batter.
- With the help of two spoons, form balls and place them on the baking sheet lined with parchment paper.
- Flatten the balls slightly with the back of a spoon.
- Bake in the oven for about 10 minutes or until lightly golden.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
Chef's tips
- Flatten the balls slightly with the back of a spoon greased with oil to ensure even cooking.
- Monitor the oven from the eighth minute, as flaxseed browns quickly and should not be overcooked.
- Let the cookies rest 5 minutes on the baking sheet out of the oven so the structure gains firmness.
Variations
- Incorporate 1/2 cup of chopped walnuts or nuts to add a striking crunch to every bite.
- Add 1/3 cup of semi-sweet chocolate chips to the final batter to please the little ones' palates.
- Mix 1 teaspoon of ground cinnamon and grated nutmeg into the dry ingredients to scent.
Substitutions
- Brown flaxseed flour can be replaced with golden flaxseed flour for a milder flavor.
- Honey can be swapped for agave syrup or cane molasses to adapt the recipe to strict vegan consumption.
- Coconut oil can be replaced by melted butter or sunflower oil in the same amount.
How to store
Store in a tightly sealed airtight container in the pantry for up to 5 days in a ventilated and dry place. As flaxseed contains oils sensitive to oxidation, protect the container from exposure to sunlight.
Can it be frozen?
Freeze the portions of raw dough already shaped and flattened for up to 60 days in sealed plastic packaging. To bake, arrange the units still frozen on the baking sheet at 180°C for about 12 minutes.
What to serve with
Excellent with fresh orange juice, a cup of mint tea, or a banana and oat smoothie.
Frequently asked questions
What is the difference between using golden or brown flaxseed meal?
Nutritionally they are similar, however, golden flaxseed has a milder flavor and lighter color, while brown flaxseed gives a rustic flavor and darker tone to the cookies.
Why is it necessary to flatten the balls before putting them in the oven?
Unlike cookies with traditional butter and wheat flour, the flaxseed dough does not melt or spread in the heat, maintaining exactly the shape in which it was placed on the tray.
Can I use whole flax seeds instead of flour?
Not for the base dough, as the ground flour is responsible for the structural binding; whole seeds can be used only as a complementary crunchy addition.
How to know if the flaxseed cookie is ready without burning?
Check the base and the edges: when they are slightly firm and slightly toasted at 10 minutes, remove immediately from the oven.
