These cookies are moist and chewy, just like they should be. They’re also secretly boosted with fiber from flaxseed meal. You don’t have to tell the kids.
Recipe information
Yield
makes 1 1/2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
Step 2
Using an electric mixer, in a large bowl cream the butter with the agave nectar until light and fluffy, about 1 to 2 minutes. Add the eggs 1 at a time and stir in the vanilla extract. In a separate bowl, combine the flour, oats, flaxseed meal, cinnamon, baking soda, and salt. Add to the butter mixture and stir until just combined. Fold in the raisins. Drop the batter by heaping tablespoonfuls onto the prepared baking sheets. Using the back of a spoon, flatten slightly and bake for 12 minutes, or until slightly browned.
