Flax Oatmeal Cookies

Posting this recipe today in honor of my references to oatmeal and flax in earlier posts this week. I thought I might as well have a theme going....and, in that spirit, I chose the most wholesome one in my collection! ; ) 
I got the original recipe from Breadbeckers - the co-op where I order my wheat and bread baking supplies from, and have added my changes/suggestions/addtions.
Posting for any fellow wheat grinders out there! :) **NOTE**Flour amounts will not be the same if using store-bought all-purpose or wheat flour. Use 1/2 cup less flour for every 2 cups if you'd like to make these with all-purpose.

Flax Oatmeal Cookies

 

Ingredients:

1 cup butter (I sometimes replace 1/2 cup of the butter with 1/2 cup creamy peanut butter for a healthier-fat/more protein alternative)

1 cup sucanat with honey (or 1 cup granulated sugar)

1 cup molasses sucanat (or 1 cup sucanat or brown sugar)

2 eggs

1 teaspoon vanilla

2 cups freshly ground hard white wheat flour (I often use soft white wheat)

1 cup oatmeal

1/2 cup flax seeds, Milled

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups almonds, chopped

2 cups chocolate chips (optional)
1/4 tsp. cinnamon (optional)

Directions:

Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste.

Add eggs and vanilla and beat well.

Mix dry ingredients and stir into creamed mixture.

Add almonds and Chocolate chips.

Make into 1" balls and place on ungreased cookie sheet 2" apart.

Bake at 350 degrees for 10 - 12 minutes.

Makes about 5 dozen cookies.

**Optional Chocolate Chip Variation w/out Oatmeal:

Use 3 ½ cups fresh Soft White Wheat Flour.

Omit Oatmeal.

Use 1 ½ cups of Shredded Unsweetened Coconut in place of chopped almonds.

Use 2 cups of Chocolate Chips (or more).

Mix as directed in above recipe.