2 tablespoons butter or margarine
2 egg yolks
1 egg whites
1/2 teaspoon vanilla extract
1 teaspoon baking soda
2 tablespoons flax seeds
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1 tablespoon butter, melted
1 cup flax seeds, crushed
1 cup rolled oats
1 cup flax seeds, crushed
1 cup chopped dates
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the butter and egg yolks. Make a well in the center of the beaten egg yolks and pour in the 2 tablespoons butter. Beat with an electric mixer on medium speed until light and fluffy. Combine the egg whites, 1/2 teaspoon vanilla extract and baking soda in a small bowl. Beat on medium speed with an electric mixer, until stiff. Stir the flour into the egg yolk mixture, then beat in the baking soda and salt. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container or resealable plastic bag in the freezer.
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