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Oatmeal Cranberry Flaxseed Cookies

Oatmeal Cranberry Flaxseed Cookies

Flaxseed is one of those healthy ingredients that is easy to sneak into foods, increasing the nutritional value by at least a little bit without really changing the taste or texture of what you’re making. The tiny seeds – about the size of sesame seeds – are slightly crunchy and have a very subtle nutty flavor. They’re best used when they have been ground into a fine meal, as that is when their nutrients are most easily absorbed by the body. They are very high in Omega-3 fatty acids, are fairly low in calories (about 65 per 2 tbsp, ground) and contain a good amount of fiber, as well as other nutrients.

These cookies were inspired by some cookies I spotted on the shelf at Trader Joe’s, and do include some ground flaxseeds to up their nutritional content. That said, they’re still cookies, but with oatmeal, cranberries and flaxseeds, you can probably feel pretty good about eating them. And they taste good, too.

The cookies have a very subtle nuttiness from the ground flaxseed, but are otherwise fairly typical oatmeal cookies. Fresh out of the oven, they have a crispy exterior and an moist interior. The get a bit softer and chewier once they are stored. Instead of defaulting to cinnamon to flavor the cookies, as many oatmeal cookie recipes do, I opted to leave these fairly plain. As a result, you get to taste the flavor of oats, butter, vanilla and nutty flaxseeds in the cookies, as well as the bright sweet-tart flavor of the dried cranberries. If you want to mix things up a bit, feel free to use your favorite dried fruit instead of the cranberries, or to spice this up with cardamom or cinnamon for a little variety.

Oatmeal Cranberry Flaxseed Cookies
1/2 cup butter, melted and cooled
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 tsp vanilla extract
1/4 cup ground flaxseeds
2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking oats (not instant oatmeal)
1 cup dried cranberries

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together melted butter, sugars, eggs, vanilla extract and ground flaxseeds until mixture is smooth.
In a large bowl, whisk together flour, baking soda and salt. Pour in wet ingredients and stir until almost combined, then add in the oats and dried cranberries and stir until the dough comes together with no streaks of flour remaining.
Drop 1-inch balls of cookie dough onto prepared baking sheets, leaving a little room for the cookies to spread.
Bake for 10-12 minutes, until cookies are set. The tops of the cookies should have very minimal browning, and the bottoms should be only light brown.
Cool for a minute on the baking sheet, then transfer cookies to a wire rack to cool completely.

Makes about 2 1/2-3 dozen.

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20 Comments
  • junko
    February 27, 2009

    i love making cookies with flax seed! Your oatmeal cookies look sooo delicious. One of my fav ecookies with flax seeds are vegan chocolate chip coconut cookies!

  • Alisa - Frugal Foodie
    February 27, 2009

    I love the look of those cookies, full of hearty goodness!

  • Elyse
    February 27, 2009

    MMM, these sound delicious. Anytime you can sneak some nutrition into a yummy cookie, I’m all for it.

  • kim-free ads
    March 3, 2009

    This oatmeal is so nutritious and looks so delicious. It seems easy to prepare and finished cookies won’t last long in the kitchen.

  • ZonaRona
    March 3, 2009

    These outmeal cookies are so healthy and delicious. I agree with kim-free, these puppies will be finished quick!

  • ZonaRona
    March 3, 2009

    Not to mention even I could make them!

  • lisaiscooking
    March 4, 2009

    I love ground flaxseed. I put it on my breakfast cereal every morning. These cookies sound delicious!

  • Rebecca
    March 16, 2009

    These are yummy!!Thanks for sharing the recipe!

  • Sarah Summer
    April 14, 2009

    Yummy. I can’t wait to try some!

  • Lisa
    May 31, 2009

    I love these cookies. I have altered the recipe a bit. Added 1/2 Cup peanut butter. Increased Flax to 1/2 Cup. Decreased Flour to 1 1/2 Cups. And I use 1 tsp Baking Powder and 1 tsp Baking Soda (I find that cookies with only soda have a salty-bitter flavor). No cranberries, sometimes chocolate chips. These are great for a healthy snack. Thanks.

  • Ryan @ Kettles and Toasters
    February 16, 2010

    I am very hungry now. These cookies look delicious and I may just have a go at cooking them up this weekend. There are so many great recipes scattered across this blog, I will look fwd to examing as many as I can.:D

  • anneszy
    June 17, 2010

    Fair, a little dry. Will have to tweak

  • Esther
    June 28, 2011

    Loved these cookies! Added some cinnamon and ground nutmeg for the perfect taste!

  • Debbie
    September 1, 2011

    Junko,
    Can you share your recipe for vegan chocolate chip coconut cookies! Thanks.

  • ralph
    January 11, 2012

    can applesauce be used as an alternate to the butter or oil?
    also, can egg whites be used instead of whole eggs? thank you

  • katie
    March 21, 2012

    Hi, I was wondering if whole wheat flour can be substituted for the all purpose flour. If so, would I need to alter the amount of any other ingredients, like eggs or butter?

  • Asha
    April 1, 2012

    Hi, I just tried this recipe and it was excellent!!! I added walnuts to it and it tasted exactly how I hoped they would taste.Thank you.

  • Jasmine
    October 24, 2012

    I just made this recipe and I grated some orange rind into the batter and it turned out amazing!

  • Jessica
    April 21, 2013

    Loved making these with my daughter! Loved that the butter needed to be melted as I forgot to defrost it! Thanks for posting!

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