Flaxseed Meal Cut-Out Cookies Recipe

The Best Eggless Cut-Out Cookies Using Flaxseed Meal

Baking delicious cut-out cookies without eggs is easier than ever with this flaxseed meal cookie recipe! Whether you have an egg allergy, follow a vegan diet, or just ran out of eggs, this recipe will be your go-to. These cookies hold their shape beautifully, have a perfect texture, and taste amazing. Plus, flaxseed meal adds a nutritional boost! Let’s get baking.

Eggs vs. Flaxseed Meal: Nutritional Comparison

Eggs are an excellent source of protein, healthy fats, and essential vitamins like B12 and choline, making them a powerhouse in baking. However, flaxseed meal is a fantastic alternative that provides fiber, omega-3 fatty acids, and antioxidants while being cholesterol-free. One tablespoon of flaxseed meal mixed with water replaces one egg, offering a heart-healthy, plant-based substitute that also supports digestion. While eggs contribute to structure and richness in baking, flaxseed meal helps bind ingredients while adding a mild nutty flavor and extra nutrition.

Flaxseed Meal Cut-Out Cookies

Ingredients

• 14 tbsp unsalted butter (room temperature
• 3/4 cup sugar
• 6 tbsp flaxseed meal
• 6 tbsp water
• 3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2-3 tsp pure vanilla extract

Instructions

1. Mix the flaxseed meal with the water, until a gel is form, set aside.
2. Sift the flour, baking powder and sea salt, set aside.
3. At slow speed creamed the butter for 1 minute, add the sugar little by little, increase the speed to medium and mix for 4-5 minutes until the butter in lighter in color and fluffy.
4. At the same speed add the flaxseed gel and mix for 2-3 minutes until well incorporated.
5. Add the vanilla extract and mix 1 more minute and lower the speed to minimum and add the flour mix in two parts, continue mixing s ball star to form and the dough comes out the sides of the bowl. 
6. Roll the dough to your desire thickness and cover with plastic wrap. Refrigerate the extend dough overnight. 
7. Pre-heat oven at 350º F and cut out the cookies and bake for 10-13 minutes until the edges start to golden. Transfer them to a cooling rack and ENJOY!