Loaded Oatmeal Cookies

After a December full of lots of sweets and treats I’m trying to real it in and bake some healthier options. Last week I was experimenting with flax meal and these health-ish Loaded Oatmeal Cookies were born. I used King Arthur Flour Golden Flax Meal, which can be found in the baking aisle at most grocery stores. Flaxseeds are rich in fiber and essential fatty acids, whole ground they are more easily digested than if you ate the seed whole and maintain more of the dietary benefits than just using flaxseed oil. In baking you can use flax meal to replace oil or eggs. 

For this recipe, I used the flax meal to cut out some of the butter and 1 egg. The recipe still has a stick of butter though, that is why I am calling them healthy-ISH, if you wanted to make them health-IER you could cut the butter by 1/2 again or all together and add another 1/4 cup of flax meal per 1/2 stick of butter. If you do this you may need to add a tablespoon of water as well to keep the batter together. I also used whole wheat flour to up the fiber content.  

The flax meal gives the cookies a nutty and complex flavor that pairs nicely with the raisins and dried cranberries. I like to enjoy my cookie with a cup of fruity tea! 

IMG_7555(Loaded Oatmeal Cookie with Pomegranate White Tea) 

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(refrigerate dough at least 2 hours or up to 1 day prior to baking)

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(form dough into balls and bake for 12-14 mins)  

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(cool and enjoy!)

Print
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Loaded Oatmeal Cookies


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup flax meal
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • 1 1/2 cups rolled oats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup dark chocolate chips

Instructions

  1. In an electric mixer with paddle attachment, cream the butter, sugar, egg and vanilla until smooth
  2. In a separate bowl, whisk together flour, flax meal, baking soda, cinnamon and sea salt
  3. Slowly add the flour mixture to the butter, mixing until fully combined
  4. Mix in oats
  5. Fold in raisins, dried cranberries and chocolate chips
  6. Chill dough for 2 hours or up to 1 day
  7. Form dough into small balls and place on baking sheet
  8. Bake at 350 degrees 12-14 mins or until cookies are lightly browned
  9. Cool on a wire rack

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