Day 40 happened to be my baking day. I regularly bake flaxseed cookies to replenish my cookie tins. I have used the recipe from my previous post on flaxseed and oatmeal cookies for the last few batches.
This time though, I used ground flaxseeds instead of whole flaxseeds and coconut oil instead of margarine. I also reduced the baking temperature to 160C as coconut oil might not be stable at high baking temperature and increased the baking time by 2 minutes. The coconut oil filled my tiny kitchen with an intoxicating ‘coconutty’ smell and it made the flaxseed cookies pleasantly and deliciously crunchy.