Lazy Days of Summer and Oatmeal Flax Cookies

The months that make up summer (or, in Alberta, the months that aren’t winter…) are not productive ones. Rather than doing what I should be — like working on my latest project, taking photographs, or attending yoga classes — I’ve found myself moseying about.

I’ve been spending my time picking wildflowers, becoming an expert fisherwoman (unsuccessful so far…), and exploring the mountains with some interesting companions (see below…).

It’s something I’ve come to terms with. I mean, it’s called summer vacation for a reason, right? We should all give up on productivity for a little while and enjoy the warmth, get outside, and actually stop and smell the roses… they’ll be covered in snow before we know it.

But of course, a girl’s gotta eat.

So aside from picnic food and Prosecco, I’ve recently been nibbling on these Oatmeal Flax Cookies. They’re really easy to make and are a healthy snack option as they’re made with whole wheat flour, oats, and flax. Drop a dollop of homemade jam on top and serve with tea for a sweet afternoon treat.

Oatmeal Flax Cookies
Makes 24

Ingredients:
1 ½ cups large flake oats
1 ½ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon sea salt
3 tablespoons flax seeds, plus more for sprinkling (optional)
1/3 cup maple syrup
¼ cup brown sugar
¼ cup softened butter
1 teaspoon vanilla
1 large egg
¼ cup milk

Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

2. In a large bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, salt, and flax.

3. In another large bowl, whisk together the syrup, brown sugar, butter, vanilla, egg, and milk. Pour the dry ingredients into the wet ones and stir until combined.

4. Drop the cookie dough onto the prepared sheets by heaping tablespoons, about two inches apart (12 per sheet). Press down with the back of a spoon to flatten slightly and place in the preheated oven. Bake for 12–14 minutes, or until the cookies begin to turn a light golden colour, and then cook the other batch.

Cool cookies completely on a wire rack, store in an airtight container for up to five days.