oatmeal/dark chocolate/flax meal cookie
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!
prep time
15 Min
cook time
15 Min
method
---
yield
makes 45
Ingredients
- 1 cup flax meal
- 3/4 cup splenda brown sugar
- 1 1/4 cups splenda baking blend
- 2 sticks butter, softened
- 5 tablespoons butter, softened
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups self rising flour
- 3 cups oatmeal, uncooked
- 2 1/2 cups ghirardelli bittersweet chocolate chips
How To Make oatmeal/dark chocolate/flax meal cookie
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Step 1Follow directions in order for the cookies to turn out right.
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Step 2Cream butter and Splenda sugars together.
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Step 3Add flax meal to the batter and blend.
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Step 4Add eggs and blend.
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Step 5Add vanilla and blend.
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Step 6Add flour one cup a time and blend.
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Step 7Add oatmeal one cup at a time and blend.
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Step 8Add Ghirardelli chips and stir them in.
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Step 9Form dough into logs and wrap with deli paper.
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Step 10Place in refrigerator and chill. (Keeps in fridge for weeks!)
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Step 11Preheat oven to 350 degrees.
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Step 12Slice into 1/4 inch medallions.
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Step 13Place on UN-greased baking sheet leaving about 2 inches between cookies.
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Step 14Bake for 14 minutes.
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Step 15Let cool and...ENJOY!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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