Flaxseed Wholemeal Biscuits

    35 minutes

    This meal in a biscuit is baked with walnuts, rolled oats, wholemeal flour, flaxseed meal, almond butter, Agave nectar, died cherries and dark chocolate bits.

    219 people made this

    Serves: 18 

    • 1 cup (120g) walnuts
    • 1 1/2 cups (120g) rolled oats (not instant)
    • 1/3 cup (40g) wholemeal flour
    • 1/2 cup (55g) flaxseed meal
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 cup (130g) almond butter
    • 1/4 cup (60ml) canola oil
    • 1/4 cup (60ml) agave nectar
    • 1/3 cup (75g) brown sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1/2 cup (80g) dried cherries
    • 1 cup (170g) dark chocolate bits

    Preparation:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat oven to 190 degrees C. Line 2 baking trays with baking paper.
    2. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, wholemeal flour, flaxseed meal, bicarb soda, salt and cinnamon until thoroughly combined.
    3. Combine the almond butter, canola oil, agave nectar, brown sugar, egg and vanilla in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate bits. Mix the walnut-rolled oat mixture into the almond butter mixture (dough will be very thick).
    4. Scoop up heaping teaspoons of dough then form into balls; lay the dough balls onto the prepared baking trays, about 5 cm apart.
    5. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the bickies with a spatula. Allow to cool for about 5 minutes on the baking trays before removing to finish cooling on wire racks.

    Agave Nectar

    The agave nectar comes from the agave plant. It is sweeter, less processed and has a lower glycemic index (releases glucose into the bloodstream at slower rate) than table sugar. You can substitute golden syrup.


    Agave nectar, flaxseed meal and almond butter are all available at health food shops, however your supermarket may or may not have them.

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    Reviews in English (268)


    I had to make a few substitutions, but these are just awesome. I used honey instead of agave nectar, applesauce instead of oil, and peanut butter instead of almond butter. I'm sure they would be even better with no substitutions, but this was a winner with my husband and my 17 month old!  -  10 Sep 2011  (Review from Allrecipes USA and Canada)


    **second batch note** i made a double batch and froze the dough in large cookie-sized balls by placing plastic wrap over a cookie sheet, allowing them to freeze and then placing them into a ziplock. then all week, i took a few out at a time, baked them at 350 for 10 minutes, gave them a gentle smush as i took them out of the oven to flatten them a bit and let them cool completely on the pan. PERFECTION! NO CRUMBLING AND MY 7 YR OLD DAUGHTER GOBBLES THEM! Pretty dang good. I had to make a few changes, like raisins instead of the dried cherries, but if you had them the cherries would have given a nice pop of flavor (I suppose you could try Craisins or even the cherry flavored Craisins as an alternative too). I added a small gala apple to the food processor (minus stem and seeds) for a little extra fruit content, and my cookies came out very moist (a bit crumbly like many other comments). I think I might add another egg next time? I love the walnuts being ground up. My daughters chomped away on an omega3 & 6 rich, high fiber snack and never once caught on to my diabolical plan to give them something healthy. Possibly my new favorite cookie recipe. I wonder how coconut oil would do instead of the canola?  -  24 Sep 2011  (Review from Allrecipes USA and Canada)


    Awesome cookies! I didn't have any walnuts so I subbed whole wheat flour, and also subbed honey for the agave. Very versitle recipe, thanks so much, we'll be using this one often  -  05 Sep 2011  (Review from Allrecipes USA and Canada)