Cranberry Flaxseed Cookies

Yield: 12 large cookies


Part A:

  • ½ cup margarine, softened
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Part B:

  • 1 ¼ all-purpose flour
  • ¼ tsp salt
  • ¼ cup DDP ground flax seeds
  • 2 tbsp DDP whole flax seeds

Part C:

  • ½ cup DDPK Thompson raisins, chopped
  • ½ cup DDPK dried cranberries, chopped


Preheat the oven to 375F. Line cookie sheets with parchment paper.

Combine Part B in a medium bowl, blend well and set aside.

In a separate mixing bowl, combine Part A ingredients. Start with margarine and gradually add sugar; mix until creamy. Add egg and vanilla and blend until combined.

Mix in Part B mixture into Part A mixture, blend well. Add in chopped raisins and cranberries to the butter mixture to form cookie dough.

Spoon tablespoon of a batter on prepared cookie sheets spacing 2” apart. Bake for 12 -15 minutes or until just golden. Transfer to racks to cool.

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