Peanut Butter and Flax Oatmeal Cookies

Apr 05, 2017

We all know that flaxseeds provide heart healthy omega-3 fatty acids, fiber is important for lowering cholesterol and for digestion, and protein is important for helping repair and rebuild our muscles from a workout.  Enjoy a cookie that is good for you with a healthy dose of protein, fiber, and omega- 3 fatty acids. 

  • ¾ cup natural peanut butter (smooth or chunky)
  • ¾ cup maple syrup
  • ¾ cup granulated sweetener (vegan)
  • ½ cup plus 1 tablespoon of ground flaxseeds
  • ¼ cup plus 3 tablespoons of soy or almond milk
  • 2 tsp of vanilla
  • 3 cups of old fashioned oatmeal (dry uncooked)
  • 1 ¾ cup whole wheat flour
  • 1 tsp baking soda
  • 1 cup dried cranberries or raisins

In a large bowl, beat peanut butter, syrup, and sweetener with an electric mixer until creamy. Add ground flaxseeds, milk, and vanilla and mix well. In a separate bowl, combine oatmeal, flour and baking soda, and mix well. Add to peanut butter mixture, and blend. Stir in raisins or cranberries. Cover and chill at least 30 minutes. 

Heat oven to 375 degrees. Drop by rounded tablespoons of dough onto ungreased cookie sheets. Bake 7-9 minutes or until light golden brown. Transfer to a wire rack and cool completely. Store covered and refrigerate. Makes 4 dozen

Calories per cookie: 153 , Carbohydrates; 26 mg, Fat: 4 grams, Protein: 5 grams, Sodium: 199, Fiber: 3 grams
(adapted from the Vegetarian Resource Group)