Oatmeal Flax Chia Cookies
  • 1 cup packed light-brown sugar
  • 1 cup beet sugar
  • 1 stick softened butter
  • ½ cup Carrington Farms Liquid Coconut Oil
  • 3 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups rolled oats
  • 1¼ cups all-purpose gluten free flour (I use Namaste)
  • 1 teaspoon baking soda
  • ½ cup Carrington Farms Flax Chia Blend
  • 12 ounces chocolate, chopped into chunks, or 1½ cups golden raisins
  1. Preheat oven to 350 degrees. Combine the brown sugar, granulated sugar, coconut oil and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat it until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix again to combine.
  2. Combine the rolled oats, flour, baking soda, and flax chia blend in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, about 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chips or golden raisins.
  3. Spray the baking pans with a light coating of coconut oil cooking spray. Use a large spoon to drop balls of dough onto the cookie sheet. Gently form into balls if they separate. Arrange the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 16-18 minutes for large cookies and 14 minutes for smaller cookies. Remove from oven and let cool on pan for 4 minutes before transferring to a cooling rack.
Recipe by The Fashionable Housewife at https://www.thefashionablehousewife.com/03/2016/the-healthy-baking-challenge-with-carrington-farms-and-t-fal/