Low-Carb Flaxseed Cookie

I’ve blogged about this low-carb cookie recipe before, but here’s a variation and some more details. Now I also have pictures, only the camera batteries died before I got to the finished cookie part.

Low-Carb Flaxseed Cookies

Grind 2 Tablespoons flaxseeds

In small bowl (or on a saucer) combine ground seeds with two Tablespoons melted butter, 1/4 teaspoon stevia, 1 Tablespoon cinnamon, 4 Tablespoons water. Stir well.

Drop by spoonful onto parchment paper on a cookie sheet. Bake at 350 degrees for ten minutes, let cool.

(you can also microwave for between 2 and 4 minutes, depending on your oven. Experiment a bit with cooking times)

I made myself one giant flaxseed cookie last night and tonight.  This is what I did:

Grind 2 Tablespoons flax seed
Melt two Tablespoons of butter on a saucer with a high lip
Stir in the ground flasxseed, a little less than a dropperful of English Toffee stevia, 1 tablespoon of cinnamon, 1/4-1/2 tablespoon of cocoa powder (optional) and 4 tablespoons of water.  Stir well.

(You will be sure I have made an error in the amount ofwater.  No, it really is FOUR tablespoons of water.The cinnamon you may wish to vary. I opened a new package tonight from a special source, and it was strong.  I liked it, but I will reduce it next time.)

Put in the microwave and watch it.  Microwave for… less than four minutes, more than two.  There are three variables- your microwave, the size of your saucer, and your preference for a crispy or a soft cookie.
The thing will bubble like crazy and freak you out a bit.  At the two minute mark, stop the microwave, let the bubbling subside, and test the cookie- is it the texture you want? Is all the water gone? Is it pretty solid?  It could be done, although mine weren’t.
Check it about ever 30 or 40 seconds. It’s done when you can still slip a knife under it, run it all around the edges and have pretty much a whole cookie.  It’s overdone if you have to chip it off the plate with an ice pick and it’s underdone if it’s more like a breakfast cereal than a cookie.

This cookie is not quite done. I cooked it another 30 seconds.

Last night I used a smaller saucer and at 3 minutes had a nice soft cookie.
Tonight I used a larger saucer, and at just 2 minutes the edges are delicately crispy, like a shortbread cookie, and the other rest is still soft. I could spread some cream cheese over it and roll it slightly for a really delicious treat.

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One Comment

  1. Posted April 1, 2013 at 1:50 pm | Permalink

    These are outstanding cookies. I also tried using less water and less butter for a little thicker and crispy cookie. they too came out great.

    I wonder if you can make a bread like that without the flavor added. hummm I will try that some time.
    thanks

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