Golden flaxseed adds a surprising and rich nutty buttery flavor to these egg-free butterscotch raisin oat cookies.
- 2 tablespoons ground golden flaxseed
- ¼ cup plus 2 tablespoons water
- 1½ cups (187 grams) all-purpose flour
- 1 cup (100 grams) old-fashioned rolled oats, toasted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (213 grams) packed brown sugar
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 2 teaspoons vanilla paste or extract
- ¾ cup raisins
- Preheat oven to 350 °F degrees. Prepare two rimmed baking sheets with parchment paper or silicone mats and set aside.
- In a small bowl, whisk the flaxseed and water together with a fork. Cover and refrigerate for 10 to 15 minutes. It should look very viscous.
- In a medium bowl, whisk together the flour, oats, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter until light and fluffy, 3 to 4 minutes. Add the flaxseed mixture and vanilla paste; mix until just incorporated, scraping the bowl. On low speed, add the dry ingredients in two stages, scraping the bowl.
- Add the raisins and mix just until evenly distributed.
- Roll the dough into 1-inch balls spaced about 1 inch apart on the baking sheets. Slightly flatten each dough ball. Bake until the cookies are golden brown around the edges and set in the middle, about 15 minutes. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Add cinnamon flavor to these cookies with half a cup of cinnamon chips, such as King Arthur brand. You can also use butterscotch chips.