Ingrédients pour Agave Oatmeal Raisin Flax Cookies
- 1/2 cup (113g) Margarine
- 1/2 cup (100g) Agave Nectar
- 2 tablespoons + 1/2 cup (60g) Flax Seed Meal
- 4 tablespoons Water
- 1 1/2 cups (180g) Whole Wheat Pastry Flour
- 1 cup (100g) Rolled Oats
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/2 cup (60g) Raisins
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Agave Oatmeal Raisin Flax Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Agave Oatmeal Raisin Flax Cookies
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) vegan margarine and 1/2 cup (100g) agave nectar until light and fluffy.
- In a small bowl, whisk together 2 tablespoons flaxseed meal and 4 tablespoons water. Let sit for 5 minutes to thicken.
- Add the flaxseed mixture to the wet ingredients and mix well.
- In a separate bowl, whisk together 1/2 cup (60g) flaxseed meal, 1 1/2 cups (180g) whole wheat pastry flour, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup (100g) rolled oats and 1/2 cup (60g) raisins on low speed.
- Drop rounded tablespoons (approximately 1/4 cup) of cookie dough onto the prepared baking sheets, leaving some space between each cookie. Flatten slightly with a fork.
- Bake for 12-14 minutes, or until the edges are lightly golden brown. (Cookies don't spread much.)
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
17g
Fat
7g
Carbs
6g
