Oatmeal Flax Cookie with Coconut Flour

I’ve never had this cookie before nor have I seen a recipe for it, but I wanted to make a healthy cookie that combined all the ingredients I had in the fridge! And it’s holiday season, which means cookie baking time!

The recipe for this oatmeal flax cookie using coconut flour was inspired by this recipe from PickyCook.com (http://www.pickycook.com/dessert/crispychocolatetoffeeoatmealcookies.aspx). I know pastry cooking is very precise when it comes to measurement, so I was afraid of playing around with the recipe, but it worked out!

Ingredients:
Baking powder, 1/2 teaspoon
Baking soda, 1/2 teaspoon
Whole wheat flour, 1/2 cup
Coconut flour, 1/4 cup
Ground flax seed, 1/4 cup
Instant oats, 1 cup
Salt, 1/4 teaspoon
Cinnamon, 1/4 teaspoon
Dark brown sugar, 1/2 cup
Unsalted butter, 1/4 stick, at room temperature
Egg, 1, beaten
Vanilla extract, 1 1/2 teaspoon


Instructions:
1. Preheat the oven to 375 F.
2. In a medium size bowl, combine the dry ingredients: whole wheat flour, coconut flour, ground flax seed, instant oats, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix together sugar and butter that’s at room temperature (my favorite part of making cookie!)
4. In another medium bowl, put mix together beaten eggs with vanilla extract. Add #3 in the mixture.
5. Then slowly add the dry ingredients (#2) into the bowl with eggs, vanilla extract, sugar, and butter (completion of your dough!)
6. Mix well, then on a sheet pan with parchment paper, drop a ping pong ball size dough, then flatten it with your finger or with a fork
7. Ready to put in the oven! Put in the cookies for about 12 minutes or until golden brown, then take it out from the  oven, let it cool for about 5 minutes, then set the cookies on a cooling rack until completely cool or eat them warm
In an emptied Girl Scouts Nuts tin
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One Comment Add yours

  1. Great recipe and so sweet give cookies as a present, also great to receive them!

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