Cinnamon Walnut Flaxseed Cookies
So far, I have made a series of 100% flaxseed cakes, and they have been so well received. Of course, the cinnamon walnut version turned out to be the most popular, so I decided to try it with cookies. Surprisingly, they turned out so well - flavorful and crispy. And with almost zero carb, you can enjoy these cinnamon walnut flaxseed cookies without any guilt. I actually did my first experiment without eggs, but it turned out crumbly and unable to shape. But I still tried baking them and surprisingly, they turned out well. So, if you do not mind the look of the cookies then you can try to omit the egg. When I added the egg, it was able to hold the dough together for shaping. However, the first time I tried these cookies, I chopped the roasted walnuts finely, so I was able to shape into a ball. But later, I chopped the walnuts into big chunks as I prefer them that way then I found that it was more difficult to shape into a ball. But I could still shape into a round and flat disc. Remember, if you want crispy cookies, you need to make them flatter.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350 F or 180 C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until a dough is formed.
5. Use a cookie scoop or any measuring spoon to ensure consistency. Shape the dough into a round and flat disc. As the walnuts are quite chunky, it's hard to roll into a ball so shaping into a round and flat disc is easier. The flatter they are, the crispier they will be.
6. Place the shaped dough onto a baking tray lined with parchment paper.
7. Bake for 15 to 18 minutes or until golden brown.
8. Cool completely on a wire rack. The cookies will be crispier the longer they are cooled. If they are not crispy enough, just pop back into the oven and bake for a while longer.
9. Store in airtight containers at room temperature for up to a few weeks or refrigerate or freeze for a longer shelf life. The cookies can be eaten straight out of the fridge or freezer.
[Total Servings = 19]
NUTRITION INFO PER SERVING
Total Carb = 3.0 g
Dietary Fiber 2.7 g
Net Carb - 0.3 g
Calories = 120
Total Fat = 10.9 g
Protein = 2.8 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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