Oatmeal/Dark Chocolate/Flax Meal Cookie

Judy Rowland


Make these ahead and wrap the rolls in deli paper and keep in the fridge for the week. Good way to get your flax and essential fatty acids every day!

★★★★★ 1 vote
makes 45
15 Min
15 Min


1 c
flax meal
3/4 c
splenda brown sugar
1 1/4 c
splenda baking blend
2 stick
butter, softened
5 Tbsp
butter, softened
3 large
1 1/2 tsp
vanilla extract
3 1/2 c
self rising flour
3 c
oatmeal, uncooked
2 1/2 c
ghirardelli bittersweet chocolate chips


1Follow directions in order for the cookies to turn out right.
2Cream butter and Splenda sugars together.
3Add flax meal to the batter and blend.
4Add eggs and blend.
5Add vanilla and blend.
6Add flour one cup a time and blend.
7Add oatmeal one cup at a time and blend.
8Add Ghirardelli chips and stir them in.
9Form dough into logs and wrap with deli paper.
10Place in refrigerator and chill. (Keeps in fridge for weeks!)
11Preheat oven to 350 degrees.
12Slice into 1/4 inch medallions.
13Place on UN-greased baking sheet leaving about 2 inches between cookies.
14Bake for 14 minutes.
15Let cool and...ENJOY!!

About Oatmeal/Dark Chocolate/Flax Meal Cookie

Course/Dish: Cookies
Other Tag: Healthy