This recipe cuts back big-time on the guilt and saturated fat. The result is a delicious cookie with an airy, cakier texture.
Another great thing about this particular recipe is that the dough is malleable enough to play with. It won’t spread and flatten as much while baking, so if you like your cookies to look the old-fashioned way, roll into round balls and press into 1/8″-1/4″ disks. It can be a bit sticky and difficult to shape using your hands, so I’ve found that plastic wrap or kitchen gloves work really well. Shape cookies into a number of fun shapes (hearts are always a big winner) and above all, have fun!
Yields: 5 dozen cookies
- 2¼ cups all-purpose flour or bread flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cup butter, softened
- 1½ cups flax seed meal
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 2 eggs (I use egg replacement – 1/3 cup Egg Starters from Costco per egg)
- 2 cups chocolate chips, carob chips or chopped dried fruit
- 1 cup chopped nuts (optional)
- ¼ – ½ cup rice milk, as needed
- Heat over to 375° F.
- Lightly oil a cookie sheet or cut parchment paper to fit.
- Sift together flour, baking soda and salt in a small bowl.
- In a large mixing bowl, beat butter, flax meal, sugars and vanilla with an electric mixer until creamy. Add eggs or egg replacement and beat well. Gradually add in the flour mixture, beating well. If mixture is too stiff, add rice milk one splash at a time.
- Fold in chocolate chips, fruit or nuts.
- Drop teaspoons onto the cookie sheet. Shape into balls and flatten into 1/4″ disks. Alternatively, you can use cookie cutters or roll the dough to make shapes or spell out someone’s name.
- Bake 9-11 minutes or until lightly browned on the edges. Cool slightly then remove from cookie sheet to a wire rack.