Banana Balls
- 1/4 cup apple, minced
- 1 teaspoon lemon juice plus 1 teaspoon
- 1/2 cup ripe banana, mashed
- 2 tablespoons almond butter or other natural nut butter
- 1/2 to 3/4 cup crushed corn flakes
- 1/2 cup oats, finely ground
- 1/2 cup dates, chopped
- 3 tablespoons unsweetened shredded coconut
- 2 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 2 tablespoons carob powder and/or unsweetened shredded coconut, optional
1. In a bowl, toss apple with 1 teaspoon lemon juice, and in another bowl, combine banana with the other 1 teaspoon lemon juice and mix well.
2. In a food processor or blender, combine dates, banana, and almond butter and puree until mixture starts to liquefy.
3. In a mixing bowl, combine puree with remaining ingredients (except the optional carob powder/shredded coconut), mixing well.
4. Take spoonfuls of mixture and form into golf-sized balls, rolling them gently between your palms. Roll each ball in carob powder or shredded coconut. Refrigerate them until chilled, or enjoy right away
Makes 10-12 banana balls.
The original recipe, from the Everyday Vegan by Dreena Burton.
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla
- 2 eggs beaten
- 2 cups all-purpose unbleached flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
1. Preheat oven to 350ºF.
2. In a large bowl, cream butter and sugars.
3. Add vanilla and beaten eggs.
4. In a separate bowl, combine flour, salt, baking soda, chocolate chips and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Add to creamed mixture.
5. Drop by teaspoonful onto a cookie sheet, leaving 2 inches between cookies.
6. Bake 10 to 12 minutes, until golden.
7. Remove from sheet and cool.
Yield: 48 cookies
Used with permission from Flax Family Favorites, from the Flax Council of Canada.
- 1 cup white sugar
- 1 cup butter
- 2 tsp vanilla
- 1/3 cup unsweetened applesauce
- 3 1/2 cups all-purpose unbleached flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cream of tartar
- 1 cup brown sugar, packed
- 1 egg
- 1/2 cup walnuts or pecans(chopped or ground)
- 1 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 1 cup quick oats
- 1 cup rice krispies
Preheat oven to 350º F. Beat together the white sugar, butter, egg, vanilla, and applesauce in a large bowl. Set aside. In another bowl, sift together the flour, baking soda, baking powder, salt, and cream of tartar. Set this bowl aside also. Combine all the set aside mixtures with the nuts and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), then add in the quick oats and rice krispies. Drop by rounded heaping teaspoon on ungreased cookie sheets. Bake at 350ºF for 10 to 12 minutes. Makes 50 cookies. Each cookie contains 1/3 tablespoon flaxseed.
Recipe used with permission from Flax Your Way to Better Health by Jane Reinhardt-Martin RD,LD
- 1 1/3 cups butter
- 1 1/4 cups granulated sugar
- 1 1/2 cups lightly packed brown sugar
- 2 1/3 cups stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 3 eggs
- 1 1/2 tsp vanilla
- 3 1/2 cups all-purpose unbleached flour
- 1 tbsp baking soda
- 3 cups oatmeal
- 1/2 tsp salt
1. In a bowl, cream butter and sugars; add stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
2. In another bowl beat eggs and vanilla together, combine with flaxseed mixture.
3. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
4. Preheat oven to 350ºF.
5. Form into balls, slightly flatten and place on cookie sheet.
6. Bake 13-15 minutes.
7. Remove from sheet and cool.
Recipe used with permission from the Flax Council of Canada
Flax Butterscotch Cookies
- 1 cup canola
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose unbleached flour
- 2 ½ cups oatmeal (put in blender until it becomes powdery)
- ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups butterscotch chips
- 2 squares chocolate, grated
- 1 ½ cups almonds, chopped
Cream canola and sugars until light and fluffy. Add eggs and vanilla and beat well. Mix together flour, oatmeal, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), salt, baking powder and baking soda. Stir into creamed mixture. Add butterscotch chips, grated chocolate and almonds. Mix until blended.
Form into 1 inch balls. Place on an ungreased cookie sheet, leaving about 2 inches between cookies. Bake at 350º F for 10 minutes.
Flax Hermit Cookies
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup cold strong coffee
- 1 egg
- 1 cup raisins
- 1 3/4 cups all-purpose unbleached flour
- 1 cup walnuts, chopped
- 3/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp. nutmeg
Beat together butter, sugars, coffee and egg. Stir in remaining ingredients. Mix until combined. Form into 1 inch balls and place on an ungreased cookie sheet leaving about 2 inches between cookies. Bake at 375ºF until no indentation remains when touched, about 8 – 10 minutes.
Flax Oatmeal Cookies with Carob Chips
- 1 cup canola
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose unbleached flour
- 1 cup oatmeal
- ½ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups carob chips
- 1 ½ cups almonds, chopped
1. Cream canola and sugars until light and fluffy. Add eggs and vanilla and beat well.
2. Mix together flour, oatmeal, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), salt, baking powder and baking soda. Stir into creamed mixture. Add carob chips and almonds. Mix until blended.
3. Form into 1 inch balls. Place on an ungreased cookie sheet, leaving about 2 inches between cookies. Bake at 350ºF for 10 minutes.
Yield: 72 cookies
Flax Thimble Cookies
- ½ cup butter
- ¼ cup sugar
- 1 large egg, separated
- ¼ tsp vanilla
- 1 cup all-purpose unbleached flour
- 2 tbsp stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 1 egg white, whisked till frothy
- 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- ¼ cup jam or jelly
1. Cream butter and sugar until light and fluffy. Add beaten egg yolk and vanilla.
2. Stir flour into creamed mixture. Roll into small balls, dip in egg white and then roll in stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
3. Place on an ungreased cookie sheet and dent the center. Bake at 350ºF for 5 minutes. Dent cookies again and continue to bake for 8-10 minutes. When baked, fill centers with jam or jelly.
Yield: 24 cookies
(And if you don’t want to take the time to bake them, just eat the dough! Yum!)
- 3⁄4 cup peanut butter (smooth or chunky)`
- 3⁄4 cup maple syrup
- 3⁄4 cup sugar
- 1⁄2 cup plus 1 tablespoon stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
- 1⁄4 cup plus 3 tablespoon soy milk
- 2 tsp vanilla
- 3 cups quick or old-fashioned oatmeal, uncooked
- 1-3/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup raisins
Preheat oven to 375ºF. In a large bowl, beat peanut butter, syrup and sugar until creamy. Add stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), soymilk, and vanilla; mix well. In a separate bowl, combine oatmeal, flour, and baking soda, salt, and mix well. Add to the peanut butter mixture, and mix well. Stir in raisins. Drop rounded tablespoons of dough onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Remove to a wire rack and cool completely.
Peanut Butter Chocolate Chunk Cookies
- 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) plus 1 tablespoon
- 1/4 cup water
- 1/3 cup oats
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup natural peanut butter
- 3/4 cup brown sugar
- 1/4 cup corn or maple syrup
- 1 teaspoon vanilla extract
- 5 ounces vegan chocolate, coarsely chopped, or vegan baking chips
Preheat oven to 350 degrees.
In a small bowl, whisk 1 tablespoon flax and 1/4 cup water. Let sit while preparing remaining ingredients.
In a medium-sized bowl, mix flour, oats, 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), baking soda and salt.
In a large bowl, beat butter, peanut butter, brown sugar, syrup, flax mixture and vanilla with an electric mixer until well-blended and fluffy. Stir dry ingredients into peanut butter mixture in two additions. Stir in chocolate. Cover and refrigerate, if necessary, until dough is no longer sticky. (30 minutes)
Grease two baking sheets. Roll a heaping tablespoonful of dough into a 1 1/2 inch ball and place on baking sheet. Flatten cookies slightly with a fork. Bake until puffed but still soft, about 8 minutes. Cool on baking sheet for five minutes, then transfer to wire rack to cool.
Adapted from a recipe on Herbivore, the vegan cooking email list.
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