My cute friend Jen shared this recipe years ago and it’s one of my favorite cookies ever. My favorite delivery system for healthy flax seed, whole wheat and almond flour is with a little butter, sugar and chocolate chips. Yes, we are using the term “healthy” loosely, but not the term “delicious” because they taste absolutely incredible. I went sans nuts on this batch so I can throw a frozen cookie in my daughters lunch some days and not have her turn her nose up, but I like them even better with a half cup or so of pecans or walnuts. You can either bake all of them and freeze what you don’t eat after a few days or put your dough in the fridge and bake small batches when you want fresh cookies!
1/2 cup butter
1 cup brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt (I love the way it tastes with coarse salt)
1/2 cup almond flour
1/2 cup wheat germ
1/2 cup white flour
1/2 cup wheat flour
1/2 cup ground flax seed
2 1/2 cups quick oats
1 tablespoon milk
1 cup chocolate chips (or nuts, raisins etc.)
- Preheat oven to 350 and either parchment line, silpat or spray 2 cookie sheets.
- Cream together butter and sugars. Add eggs and vanilla, mix well. Mix together all the dry ingredients in a separate bowl and mix together then add to your butter/sugars mixture. Last add the milk (you might need a tiny bit more than a tablespoon if it’s too thick) then the chocolate chips. Make sure there are no dry spots and spoon on to a cookie sheet with enough room to spread out a bit. Bake 7-9 minutes – I took mine out at about 8. You want them barely brown on bottom and top but still a bit shiny in the middle – under baked is always better than over baked!
- Makes 36 cookies using a cookie standard scoop. They freeze well just take out and defrost for a bit at room temperature or in the microwave.