As I’ve mentioned before, chatting with Matt Swaim each week on The Sonrise Morning Show/Sacred Heart Radio is always fun and informative. Plus he makes me chuckle with his “Mattisims”. Today we talked about an ancient grain mentioned in Proverbs:

FLAX: Proverbs 31:13:. “She seeketh wool and flax and worketh willingly with her hands”. 

The ancients wove the plant fibers into cloth for making clothes, bed sheets, diapers and sails for their boats.

It was used to make paper and rope and the Egyptians used the cloth for wrapping mummies. The Shroud of Turin is said to have been made with linen made from the flax plant. This makes sense since flax is source of linen.

Flax is also a good source of plant protein and fiber, so including flax in this cookie recipe from Sally’s baking addiction site is genius, and this is one healthful, good cookie.

ONE BOWL WHOLE GRAIN, GLUTEN FREE BREAKFAST COOKIES WITH FLAX SEED
From Sally’s Baking Addiction. I only changed two things – the amount of cinnamon and I added a splash of vanilla. 

Perfect for using those over ripe bananas which provide some sweetness here.

Ingredients

2 cups oats (they’re gluten free but sometimes processed in places with items that have gluten, so if you’re concerned buy certified gluten free)

1/2 teaspoon salt

1-1/4 teaspoons cinnamon

1 cup almond, peanut or sunflower seed butter

1/4 cup maple syrup or honey (maple syrup makes them vegan)

1/3 cup apple butter or unsweetened applesauce

1/2 cup VERY RIPE mashed banana

1 teaspoon vanilla

1/4 cup ground flaxseeds

Great add ins: 

1/2 cup each dried cranberries or cherries, pumpkin seeds, mini chocolate or butterscotch chips, raisins or whatever you like

Instructions

Preheat oven to 325.

Line 2 baking sheets with parchment paper or silicone mats.

Mix all ingredients together in a big bowl either by hand or with a mixer. Dough will be very heavy and thick. Let the little ones help.

Spray a 1/4 cup measuring cup and portion out 1/4 cup mounds of cookie dough.  Slightly flatten with back of a spoon and shape the sides a bit.

I get about 6 or so cookies on each sheet. They won’t spread . 

Bake 16-19 minutes or until edges are lightly browned. Cool 10 minutes or so on sheets, then transfer to wire rack to cool completely.

Store covered at room temperature up to 5 days or frig up to 10 days.

Can be frozen.

TIP:

Use frozen bananas, thawed and well drained to remove excess liquid. 

And make a double batch – freeze one!