- 2 cups all-purpose flour
- 1/4 cup flax seed meal (See Note)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, softened
- 1 cup white granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 rolled oats (not instant)
- 1 cup raisins
- 1/4 cup whole flax seeds
How to make this recipe
Preheat the oven to 350º. In a large bowl, whisk together the flour, flax seed meal, baking soda, baking powder, and kosher salt. In a separate bowl, mix the butter, sugar, eggs, and vanilla, manually or with a hand mixer. Beat until the mixture is fluffy.
Combine the two mixtures, stirring until the flour is fully incorporated, then add the oats, raisins, and flax seeds. Mix well, but don't over mix.
Prepare a baking sheet with a non-stick baking mat or parchment paper. Scoop out heaping tablespoons of cookie dough, and gently form each into a ball, and place them 2 inches apart on the baking sheet. Sprinkle the top of each cookie with whole flax seeds. Bake for 11-14 minutes, uncovered, until the cookies turn golden brown (but are still moist in the middle). Rotate the baking sheet halfway through to ensure evenly baked cookies. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack or towel to cool. If using only one baking sheet, repeat until you’ve used all of the dough.
These cookies will keep in an airtight container for up to a week.
Because store-bought flax seed meal lacks the nutritional value of whole flax seeds, it's best to make a fresh, coarse-ground flax seed meal just before you use it. Flax seed meal is easy to make with a with a food processor, clean coffee grinder, or blender. One cup of whole flax seeds yields about 1 2/3 cups of flax seed meal, so leave room for expansion (use any leftover flax seed meal in smoothies or sprinkled on top of cereal or yogurt).