Makes 12-18 cookies
These cookies are definitely a source of sugar and fat, but the fat is mostly unsaturated, is trans free and includes omega-3 fats.
The cookies are a source of fibre because they are made with half whole grain flour and ground flax seeds. They taste best when they are really fresh, so freeze them after they have cooled and pull a couple out of the freezer each day as needed.
2/3 cup margarine (175 ml)
1 cup brown sugar (250 ml)
½ cup white sugar (125 ml)
1 tsp vanilla (5 ml)
1 cup all-purpose flour (250 ml)
1 cup whole wheat or whole oat* flour (250 ml)
1 tsp baking soda (5 ml)
¼ cup ground** flax seeds (50 ml)
½ cup chocolate chips (125 ml)
Preheat oven to 180ºC (350º F).
Cream margarine and sugars together in a bowl. Add egg and vanilla, stirring until completely combined.
In a separate bowl, combine flours, flax seeds and baking soda. Mix well.
Add dry ingredients to wet ingredients and stir until completely combined.
Stir in chocolate chips.
Drop dough by teaspoonful onto a parchment-lined cookie sheet.
Bake for eight to 10 minutes until just lightly golden brown.
* Large flake oats can be turned into flour by whizzing in a clean coffee grinder or handy chopper.
** Whole flax seeds can be ground by whizzing in a clean coffee grinder or handy chopper. Once flax is ground it should be stored in the fridge if not used right away.