And I will continue to keep experimenting and adding flax recipes – why? Because it is such a freaking awesome ingredient!! It is so nutritious – Just look at its constitution – 30% protein, 30% dietary fiber and 35% oil – by far the richest source of omega-3 fatty acid in plants. Just to give you a benchmark to compare – white rice has only about 8% protein and a meager 3% fiber. To top it off, it such an inexpensive ingredient!!
When it comes to flax, we have to address the elephant in the room…. Yes, it has a grassy taste. So, people don’t use it that much. But here’s where the great cocoa powder comes into play. A master of camouflage, it masks the taste of flax. The texture of flax, on the other hand, is actually rich and awesome. So, when you bite into the cookie, it has a richness to it, but the richness comes from the much needed omega-3’s. How awesome is that??!!
One more thing about flax – It gets goopy and sticky when you add a liquid to it. Which is why this recipe needs an ingredients that puffs the cookie and holds it together – Wheat Germ!!
Wheat germ is also a wonderful ingredient. Wheat germ is just 2.5% of the total grain and is the embryo for new sprouts. The germ, has high levels of Vitamin E, has folate, some protein, fiber and minerals. For more info on wheat germ, check out my past post : “The one trick to add nutrition….”
I make this cookie once in 2 weeks for the kids. They love this cookie, they even help me make it. By the way, a side benefit 🙂 – The fiber in the flax keeps them (ahem!!) regular. Just make sure they drink water after some time.
Rich in Omega 3, healthy and tasty Vegan Flax-Wheat Germ Chocolate Cookies: just 7 ingredients and ready in about 15 minutes.
- 3/4 cup Flax Meal
- 1/4 cup Wheat Germ
- 1/2 cup Cocoa Powder
- 1/2 cup Sugar
- Raisins (Handful)
- 1/2 tsp Baking Powder
- 1/2 cup Coconut Milk (Full Fat)
Preheat oven to 350 F
Add all dry ingredients to a bowl. Mix them thoroughly.
Add the coconut milk to dry ingredients and mix.
Scoop out the batter to a non-stick cookie sheet and bake for 12-14 minutes. (12 is more moist, 14 is more firm/dry)
Take it out of the oven. Do not touch for 5- 10 minutes
Carefully lift the cookies. They can crumble if you dig it out too quickly. Serve!!
My kids love this cookie. It is moist, it is chewy and delicious!! But, here’s a psychology secret/tip I have learnt over the years, that I want to share it with you….
These cookies are super tasty…But…Don’t make a big batch!! I always feel that when you make a small batch that lasts no more than 2 days, the kids then feel that it is a ‘special’ recipe.
This may be true for any dish… but If I make any thing that is healthy too frequently, it loses its charm quickly. So, while I love these cookies, and I keep them in my regular rotation, I make them no more than once in 2 weeks or longer.
Since all this needs is a bowl and the ingredients, cleanup is no hassle as well. No mixer and messy eggs with this one…No sirreee…..!!! Easy peasy!!!
Well, that’s all from me for now…Tell me, how do you use your flax? Do you have any secret technique to introduce flax to kids? Post your thoughts and comments below. I do wish to hear from all of you!!