Dylan's Blueberry PEach and Flax Cookies

By chelyc13

Ingredients

• 4 cups whole wheat flour
• 2 tblsp flaxseeds
• 1/2 tsp ground cinnamon
• 1 cup water
• 1/3 cup blueberries, thawed if frozen
• 3 tblsp finely chopped peeled peaches, thawed if frozen
• 2 tblsp honey
• 2 tblsp canola oil
• 1 large egg
• 1 tsp vanilla

Preparation

Step 1

1. Preheat oven to 350.

2. IN a large bowl, combine flour, falxseeds and cinnamon. In a food processor, combine water, blueberries, peaches, honey, oil, egg, and vanilla. Puree until smooth. Pour over dry ingredients and stir until well incorporated.

3. In the bowl and using hands, knead until dough holds together. Transfer to lightly floured surface. Using a rolling pin, roll out dough to about 1/8 inch thickness.

4. With a fork, poke holes all over the surface of the dough. Using a pizaa cutter or a shap knife, cut dough into bit size rectangles or squares. Place about 1/2 inch apart on baking sheets.

5. Bake in preheated oven, in batches if necessary, for 20 mintues or unitl firm. Place pans on racks and let cool completely. Reduce oven temperature to 300. Bake for 30 minutes longer or until hard. Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.