Honey Flaxseed Graham Cookies

Love these honey flaxseed graham cookies! They are no sugar added, have flaxseed to provide fiber, protein and polyunsaturated fats and are a huge favorite for on-the-go snacks. They aren’t messy, don’t require much clean up and are easy for little hands to hold!

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5 from 1 vote

Honey Flaxseed Graham Cookies

Delicious homemade cookies that are healthy for toddlers to enjoy. No sugar added and easy for on-the-go snacking with minimal mess

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Dessert, Snack

Cuisine: 12 month+, American, Toddler

Keyword: 12 month+, No Sugar Added, Toddler

Servings: 16 Cookies (~3″)

Equipment

• Rolling Pin
• Cookie Cutters
• Baking Sheet
• Silicone Baking Mats or Nonstick Spray
• Oven
• Mixer

Ingredients

• 1 Tablespoon Flaxseed ground
• 3 Tablespoons Water
• 1/2 cup Whole Wheat Flour
• 1/2 cup All-Purpose Flour
• 1/2 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1/8 teaspoon Salt
• 2 Tablespoons Butter softened
• 1/2 teaspoon Vanilla
• 5 Tablespoons Whole Milk (Or non dairy milk of choice)
• 2 Tablespoons Honey

Instructions

• Heat oven to 375℉
• Prepare baking sheet with silicone baking mat
• Make Flax Egg by mixing water and ground flax seed together in small bowl. Let sit for 10 minutes.
• Mix all dry ingredients (flour, baking powder, cinnamon and salt) together in a large bowl (If using a stand mixer, place in stand mixer bowl)
• Mix in all wet ingredients (butter, vanilla, flax egg, milk and honey) with mixer on a low speed until well mixed and just firm.
• Lightly flour a clean countertop. Roll dough to ¼” thick.
• Use cookie cutters to cut out cookies and place on silicone baking mat. (These cookies do not spread significantly). Re-roll remaining dough until all dough is used.
• Cook 11-14 minutes until golden brown (be sure to check on the bottoms of the cookies as well)
• Place onto cooling rack until cool.
• Store in an air tight container on the countertop for up to 5 days. Store in the freezer for up to 6 months. Remove from freezer and place at room temperature to thaw for a 2-3 hours prior to serving.

Notes

My favorite equipment that I used for this recipe:

Rolling pin to easily measure depth of dough

Animal cookie cutters with stamps

Silicone Baking Mats