Mix & Dissolve the flaxseed powder in warm water. Let it sit for a while, till it turns into egg like consistency.
Beat the butter till soft, then add both sugar. Once it turns creamy and frothy, add vanilla extract and flaxseed and water mixture. Mix well.
Now mix flour, oats, cinnamon, salt and baking soda separately. Once its mixed well add this dry mixture to the above butter and sugar mixture.
Make a dough, add raisins or cranberries ( depends what you like- go for cranberries- if you like that slight tang)
Now you can press your cookies into small or medium depending on what you prefer. I personally like them bite size, so scoop -1 tsp of dough and press it on the palm.
Place them on the parchment paper or greased kitchen foil, and bake them at 170c for about 10 minutes. This again depends on the size of the cookies.
Take them out of the oven when browned at edges and cool on a wire rack.
Store in an airtight container.
Ingredients
Directions
Mix & Dissolve the flaxseed powder in warm water. Let it sit for a while, till it turns into egg like consistency.
Beat the butter till soft, then add both sugar. Once it turns creamy and frothy, add vanilla extract and flaxseed and water mixture. Mix well.
Now mix flour, oats, cinnamon, salt and baking soda separately. Once its mixed well add this dry mixture to the above butter and sugar mixture.
Make a dough, add raisins or cranberries ( depends what you like- go for cranberries- if you like that slight tang)
Now you can press your cookies into small or medium depending on what you prefer. I personally like them bite size, so scoop -1 tsp of dough and press it on the palm.
Place them on the parchment paper or greased kitchen foil, and bake them at 170c for about 10 minutes. This again depends on the size of the cookies.
Take them out of the oven when browned at edges and cool on a wire rack.
Store in an airtight container.