Recipe

In a bowl, mix flax seed powder and 1 tablespoon of water and keep aside.

Sieve flour, baking soda and salt in a bowl. Mix and set aside.

Add cornflour in flour mixture for chewy cookies otherwise skip the cornflour.

In another bowl add softened butter, white sugar and brown sugar and whip untill it becomes creamy and light.

Add vanilla essence and flax seed mixture in butter mixture and mix well.

Gradually add flour mixture in butter mixture and mix gently untill everything is combined to form a dough.

Add chopped walnuts in the dough and mix untill combined. Do not over mix.

Fill this mixture in a piping bag fitted with a star nozzle.

Pipe round shaped cookies on a tray lined with butter paper.

Sprinkle some finely chopped walnuts on cookies and press slightly to fix them.

Refrigerate the cookies for at least ½ an hour. You can also freeze cookie dough for later use.

Preheat the oven at 350*F or 180*C and bake for 10 minutes for soft cookies and 12 minutes for crispier cookies.

Take the tray out of the oven and let the cookies sit there for 5 minutes and then transfer them carefully to the cooling rack.

‍