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
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