4 Ingredient: Flax Seed Cookie gluten-free & healthy
A favourite way to use up leftover egg whites is to make cookies. This new recipe 4 ingredients Flax Cookies is gluten-free, easy to whip up and tastes delicious, not too sweet. Made using ground flax seeds, 2 egg whites, white sugar and a little coconut.
One of my favourite ways to use up leftover egg whites is by making cookies! These easy 4-ingredient flaxseed cookies are gluten-free, naturally delicious, and take just 10 minutes to prepare. They’re lightly sweet, crisp on the outside, and packed with the goodness of flaxseeds. Made with ground flaxseeds, egg whites, white sugar, and a touch of coconut, this simple recipe is a variation of my other egg-white cookie creations—check out the links below for more ideas!
Prep. takes = 10 minutes
Rest time = 10 minutes
Bakes = 10 minutes
Makes = 20 small cookies
Ingredients 4
- Egg whites – 2
- Sugar –100g (1/2 cup)
- Desiccated coconut – 40g (1/2 cup)
- Ground flax seeds – 100g (1 cup)
Method
- Whip egg whites in a bowl with electric beaters until slightly stiff and soft peaks form.
- Add in sugar, coconut and ground flax seeds and gently fold in using a spatula or wooden spoon.
- Preheat the oven 200˚C or 180˚C fan forced. Pop the cookie dough in the fridge for 10 minutes while you wait for the oven to heat up. Prepare a large lined baking tray.
- Using a teaspoon scoop out the cookie dough and roll it in your hands to form a smooth ball and flatten slightly. If your mixture or hands are sticky have a small bowl of water nearby and dip your hands in that after a few rolls.
- Bake for 10 minutes. Then cool on the tray for 15-30 minutes, then place on a cooling rack until completely cool. Store at room temperature for about 5-7 days or freezer for about 2 months.
More left-over egg whites cookie recipes
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