Flaxseed has been known for its wonderful health benefits and here is a recipe for crispy flaxseed stick cookies! These cookies are delicious with light texture and nutty flavor! You can add cinnamon or dried Italian herbs, whichever you prefer. They are not too sweet and perfect for snacks and even for breakfast!
Yield : About 70 small stick cookies Cooking time : About 1 hour
Ingredients
1 cup (120g) of unbleached flour
1/3 cup (50g) of whole flaxseed
1 tbsp (10g) of coconut sugar ( or any type of sugar of your choice)
1/2 cup (100 g) of unsalted butter ( or coconut oil for vegan)
1.5 tsp (4 g) of ground cinnamon or dried Italian herbs
1 egg ( or 1/5 cup of soy milk for vegan)
Directions
- Preheat the oven at 350 °F (170 °C). Grind flaxseed in a food processor or a coffee grinder.
2. Cut the butter into small pieces and in a bowl or a food processor, combine ground flaxseed, flour, sugar, and cinnamon until the mixture resembles coarse crumbs.
3. Combine the egg and work it in to bind the dough until it holds together. Do not over knead. If the dough is too sticky, add some flour and if it’s too dry, add some milk or soy milk. Place it onto a piece of cling film.
4. Roll out the dough into a quarter inch (6mm) thick flat rectangular shape with a rolling pin.
5. Refrigerate the dough in the fridge for at least 1 hour. Cut the dough into 2/3 inch (1.5 cm) by 2 inch (5 cm) rectangular sticks and place them on a baking sheet with parchment paper or silicon mat and bake them for about 20 ~ 30 minutes until golden brown. As these cookies have little sugar, it takes more time to brown them than regular sugar cookies.
6. They can be kept in an airtight container for about a week in summer and 2-3 weeks in winter. If the temperature is too high, it’s best to keep them in the refrigerator since flaxseed can go rancid easily.
