These whole wheat flax seed cookies were a strong favourite with my toddler for a few months when all she would eat during snack time was cookies. I adapted it from an old favourite and added flax seed powder to make it healthier and add a bit of fibre.
A few reasons I love these cookies:
- They are versatile and no-fail
- You can bake them with plain flour or a mix of whole wheat flour and i flour. I used 100% whole wheat flour or atta this time
- The nuttiness of the whole wheat flour and the butter really complement each other well
- The flax seed powder I added to this batch is just one of the many ways you can customise them
- They are easy to make in a single bowl
- You can go from ingredients to cookies in 40 minutes flat
- My toddler seems to love them too!
If you are looking for more toddler-friendly recipes, then try the following recipes. Chicken meatballs with vegetables, banana atta oat muffins, and this yummy semolina porridge which is also baby friendly.
Whole Wheat Flax Seed Cookies
A delicious and nutty cookie recipe with whole wheat flour and flax seed powder
Ingredients
- 1 cup whole wheat flour
- ⅓ cup sugar
- ¼ teaspoon salt
- 4 tablespoon almond meal or almond slices optional
- 4 tablespoon flax seed powder flax meal
- ½ teaspoon green cardamom powder
- ½ cup unsalted butter softened to room temperature
- Milk as needed
Instructions
- Pre-heat oven to 360F / 180C
- In a bowl, mix together the whole wheat flour, sugar, salt, almonds, flax seed powder and cardamom powder.
- Next, add butter to this and mix with fingertips until a soft dough is formed. If the dough seems crumbly or dry, add milk one teaspoon at a time
- Form small lemon-sized balls with the dough and flatten lightly between your palms. The cookies should be roughly ½ inch in thickness
- Place the dough balls on a baking sheet with some space between them. They don’t spread a lot during baking
- Bake the cookies in the preheated oven for about 15-18 minutes or until they are a light golden brown
- Once done, remove the baking tray from the oven and let the cookies cool down for two to three minutes before taking them off
- Cool completely before storing in airtight containers
- Enjoy with a glass of cold milk or tea
Notes
- The almond meal is optional but adds some nice flavour to the cookies. You can also use some chopped walnuts in place of almonds
- Replace green cardamom powder with cinnamon powder for a different flavour
- You can also omit the spices and use vanilla extract instead
- The butter should be soft but not melted or runny
These whole wheat flax seed cookies were adapted from Manjula's Kitchen.
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