High-fiber cut-out cookies

Try this great high-fiber holiday cookie recipe.

Though holiday traditions are many and diverse, having an abundance of sweets seems to be part of everyone's holiday celebrations. One in particular that many Americans partake in is the cutting out, baking and decorating of sugar cookies. If you love this tradition but are looking for a healthier cookie, try this high-fiber, whole-grain cut-out recipe. It uses chopped oats and whole-wheat pastry flour, and ground flaxseed mixed with water serves as an excellent egg substitute and fiber boost. It's sure to be just as tasty as the rest!

Whole grain cut-out cookie recipe

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 teaspoons vanilla
  • 1 cup oats, finely chopped
  • 2 1/2 cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Directions

  1. Mix the ground flaxseed with the water and refrigerate for about 20 minutes. It should be an egg-like texture.
  2. Pulse the oats in a food processor until they are finely chopped but not powdered.
  3. Beat the butter and sugar together in a large mixing bowl, and then add the egg substitute and vanilla and beat until smooth.
  4. Wrap the dough in wax paper or cover the bowl with plastic wrap and refrigerate it for 30 minutes.
  5. Preheat the oven to 350 degrees Fahrenheit and grease or line two baking sheets with parchment paper.
  6. Spread flour on a clean countertop and remove a small portion of dough, patting it with flour and then rolling it out until it's about 1/4-inch thick.
  7. Use cookie cutters to cut out shapes.
  8. Bake the cookies for eight to 10 minutes, checking occasionally.
  9. Let them cool before decorating with colored frosting and holiday sprinkles.

These cookies will have a slightly nutty flavor. Though they have less sugar than traditional cut-out sugar cookies, the icing will add enough sweetness to make them perfectly tasty.

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