Looking at these rustic, nutrient-packed cookies reminds me of the perfect balance between wholesome ingredients and delightful taste. I’ve crafted this recipe to capture the tartness of cranberries while delivering essential omega-3 fatty acids from flaxseeds, creating a perfect breakfast cookie or afternoon pick-me-up.
A Brief History
Flaxseed has been cultivated since ancient civilizations, with evidence of its use dating back to 3000 BCE in Babylon. Combined with cranberries, a fruit native to North America and historically used by Indigenous peoples for both food and medicine, these cookies represent a beautiful fusion of ancient nutrition and modern taste.
Ingredients
Dry Components
- 1 cup (100g) old-fashioned rolled oats
- ¼ cup (40g) ground flaxseeds
- ¼ cup (40g) dried cranberries
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Wet Components
- ⅓ cup (80ml) pure maple syrup
- 2 tablespoons (30ml) coconut oil, melted
Detailed Instructions
- Prepare Your Workspace
- Position rack in middle of oven
- Preheat to 350°F (175°C)
- Line baking sheet with parchment paper
- Gather ingredients at room temperature
- Mix Dry Ingredients
- Combine oats and ground flaxseed in large bowl
- Add dried cranberries
- Sprinkle in cinnamon and salt
- Whisk together until evenly distributed
- Combine Wet Ingredients
- In separate bowl, mix maple syrup and melted coconut oil
- Stir until well combined
- Ensure coconut oil doesn’t solidify
- Form Cookie Dough
- Pour wet ingredients over dry mixture
- Stir thoroughly until everything is well-coated
- Allow mixture to rest for 5 minutes
- This helps flaxseeds bind ingredients together
- Shape and Bake
- Scoop 2 tablespoons mixture per cookie
- Press firmly into 2-inch rounds
- Place on prepared baking sheet
- Leave space between cookies
- Baking Process
- Bake 12-15 minutes
- Watch for golden brown edges
- Rotate pan halfway through
- Centers will still be slightly soft
- Cooling
- Let cookies cool on baking sheet 5 minutes
- Transfer to wire rack
- Cool completely before storing
Pro Tips
- Grind flaxseeds just before using for maximum nutrition
- Chop cranberries if they’re particularly large
- Press cookies firmly when shaping to prevent crumbling
- Store in airtight container between parchment paper layers
Nutrition Information
Per cookie (yields 12 cookies):
- Calories: 120
- Total Fat: 5g
- Omega-3 Fatty Acids: 1.8g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Iron: 1.1mg
- Magnesium: 39mg
These cookies provide:
- Omega-3 fatty acids from flaxseeds
- Antioxidants from cranberries
- Sustained energy from oats
- Natural sweetness from maple syrup
Storage Guidelines
- Room Temperature: 5 days in airtight container
- Refrigerator: Up to 2 weeks
- Freezer: Up to 3 months
Recipe Variations
- Add ¼ cup chopped nuts for extra protein
- Include orange zest for citrus notes
- Substitute honey for maple syrup
- Add dark chocolate chips for indulgence
Perfect for:
- Pre-workout energy boost
- Breakfast on the go
- Afternoon snack
- School lunchboxes
- Post-workout recovery
Remember that these cookies will firm up as they cool, developing a perfect chewy texture with crispy edges. The combination of flaxseeds and oats creates a satisfying cookie that’s not only delicious but also provides lasting energy throughout your day.
