Flax Oatmeal Cookies

These cookies not only live on the healthy side of life, but they are totally YUMMY! You would never guess they are whole wheat, and made from a less-refined sweetener. Plus, they contain flax, oatmeal, nuts, and coconut.

I think that warrants eating a few extra cookies, don't you? : )

As an added plus, they seem to be pretty sturdy, so they are great when you have to transport them somewhere.

The book this recipe comes from is sold by the same company that sells the wheat and sucanat I use in my baking. I highly recommend purchasing this book if you would like a collection of recipes that are designed for use with freshly ground whole wheat flour. I have yet to try one of their recipes that didn't turn out delicious. Check out their site for more info!

Flax Oatmeal Cookies

Adapted from The Bread Beckers Recipe Collection
Makes about 5 dozen cookies

1 cup butter, softened
1 cup honey sucanat (or granulated sugar)
1 cup molasses sucanat (or brown sugar)
2 eggs
1 tsp. vanilla
12 1/2 oz Soft White wheat flour (or 2 1/2 cups all-purpose flour)
1 cup freshly milled oatmeal (or old-fashioned oats)
1/2 cup ground flax seeds (I use a coffee-bean grinder to do this)
1 tsp. baking soda
1 tsp baking powder
1/2 tsp salt.
1 1/2 cups unsweetened dried coconut (you can substitute regular sweetened coconut)
1 cup chopped almonds
1 1/2 cups chocolate chips (optional)

Preheat oven to 350º.

Cream together the butter, honey-sucanat, and molasses-sucanat, making a grainy paste consistency.

Add eggs and vanilla and stir well. Mix together the dry ingredients. Stir into creamed mixture. Stir in coconut, almonds, and chocolate chips (if using).

Shape into 1-inch sized balls. Place on ungreased cookie sheet leaving about 2 inches between cookies. (Cookie scoop works best).

Bake for 10 minutes, or until lightly browned. Enjoy!