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Photo for - Almond Butter and Flaxseed Cookies

Almond Butter and Flaxseed Cookies

All the flavours and textures of a good granola bar are mixed right into a rich and buttery shortbread cookie!

  • Yields: 24 cookies
  • Preparation: 40 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Stirling Creamery Unsalted Butter
  • 3 oz (90g) Dark chocolate, chopped
  • 1/2 cup (125mL) cranberries, dried
  • 1 tbsp (15mL) flaxseeds
  • 2 tsp (10mL) vanilla
  • 2 cups (500mL) all purpose flour
  • 3/4 cup (175mL) instant dissolving sugar
  • 1/2 cup (125mL) unsweetened cocoa powder, sifted
  • 1 tsp (5mL) salt

Instructions

  1. Preheat oven to 350ºF (180ºC). Using electric mixer, beat butter with sugar until light and fluffy. Beat in almond butter until smooth. Beat in egg and vanilla.  
  2. Combine flour and salt; slowly beat into butter mixture until dough comes together. Stir in chocolate, cranberries and flaxseeds. 
  3. Drop heaping tablespoonfuls of dough onto 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart. 
  4. Bake, in batches, for 12 to 14 minutes or until light golden brown. Let cool in pans on racks for 2 minutes. Transfer directly to racks; let cool completely.
  • Substitute your favourite combinations in the cookies; try chopped dried apricots with pumpkin seeds and white chocolate, for instance.

Ingredients

  • 1 cup (250mL) GAY LEA - Stirling Creamery Unsalted Butter
  • 3 oz (90g) Dark chocolate, chopped
  • 1/2 cup (125mL) cranberries, dried
  • 1 tbsp (15mL) flaxseeds
  • 2 tsp (10mL) vanilla
  • 2 cups (500mL) all purpose flour
  • 3/4 cup (175mL) instant dissolving sugar
  • 1/2 cup (125mL) unsweetened cocoa powder, sifted
  • 1 tsp (5mL) salt