I came across Everything Flax: More than 100 Easy Ways to Work Flax into Your Everyday Diet featured at my library and had to check it out!
It isn’t a health cookbook by any means, but has a range of recipes from breakfast to dinners to desserts, all featuring some form of flax-seed, be it whole, meal or oil. I adapted a cookie recipe from page 190. You can easily sneak these little gems past anyone without them guessing they are high in fiber! (2.5 grams fiber per 2 cookies!)
Chocolate Cappuccino Crinkles
- 1 cup brown sugar, packed
- ¼ cup butter, softened
- ¼ cup liquid Egg Beaters© or 1 egg
- 1/3 cup low-fat vanilla yogurt
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ¾ cup flax-seed meal
- ¾ cup unsweetened cocoa powder
- 1 Tbsp instant Espresso Powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ cup granulated sugar
Preheat the oven to 350° and line two baking sheets with parchment paper.
In a stand mixer bowl, beat the butter and brown sugar until fluffy. Add in the egg, yogurt and vanilla, beat until smooth.
Whisk the flour through cinnamon together, add to the wet on low, beat in till smooth, turning up t0 medium as needed.
Make 1 Tablespoon balls (a 1 Tablespoon Disher works well), place the granulated sugar in a bowl and roll the balls in it.
Bake one tray at a time, for about 12 minutes. The cookies should be firm to the touch on the outside. Transfer to a cooling rack.
Makes 38 to 40 cookies.