About
A healthy, delectable homemade cookies with a wholesome ingredients such as whole wheat flour, ground flaxseed, sunflower spread and agave nectar as a sweetener.
These cookies can be enjoyed for breakfast or snack with a cuppa.
Health Benefits:
Flaxseeds are a popular traditional food and remedy and they contain an omega-3 fatty acid.
Omega-3 fats are important for maintaining the body’s health. Oily fish are a common source of some types of omega-3, but for non-fish eaters, alpha linolenic acid from vegetable oils, including flaxseed, are an alternative.
Yields-10-12 cookies
Preparation time-15 minutes
Baking time-10-12 minutes
Ingredients:
- Whole wheat flour-1 cup
- Ground flaxseed- 2-3 tbsp
- Cocoa powder-3 tbsp
- Agave nectar-1/2 cup
- Any spread of choice-1/4 cup (I used Asparagus spread)
- Baking soda-1/2 tsp
- Salt- a generous pinch
- Vanilla extract-1 tsp
- Semi-sweet chocolate chips-1/3 cup
- Milk of choice- 2-3 tbsp (or more for the dough)
Procedure:
- Pre-heat the oven at 180 deg c. Line the baking tray with parchment paper.
- Whisk the flour, ground flaxseed, baking soda, salt, cocoa powder in a bowl.
- Beat agave nectar, spread in medium speed until fluffy, stir in vanilla essence.
- Now add the flour mixture and beat just combined, scraping the bowl as needed.
- Add milk little at a time until well combined and dough is formed.
- Drop a heaping spoon of dough on to the prepared baking sheets pat and flatten a little or as desired thickness..
- Bake until golden brown or for 10-12 minutes.
- Let the cookies cool 4-5 minutes on a baking sheets, then transfer to racks to cool completely.
Note:
- Any sweetener of choice can be used instead of agave nectar
- Milk can be replaced with single/double cream for rich taste.
- I used sunflower spread instead and can use butter or any spread alternatively.
I am bringing this recipe to Annie’s VVLP#24
Filed under: Appetizers, Breakfast, Dessert, International, Vegan
