Not sure, but I read an interesting article recently about flaxseed... Flaxseed releases cyanide when soaked. It also says its released when ground--but if you don't grind, they just pass through... It says it would take 11 lbs of flaxseed soaked in water for 3 hrs to kill a horse. It does say that ground flaxseed has the most benefit... and that boiling it for 10 minutes will destroy the glycosidase enzyme so no cyanide can be produced.

debi 2006 - - "Meal" is the ground seed - whether it's been commercially milled (ground to a powder - coarse to fine), or you mill your own at home. It is also known as flax flour. The difference is how long the oil of the milled product has been exposed to oxygen, which quickly oxidizes the oil and causes them to go rancid. These oils are very volatile and begin to oxidize and turn rancid almost as soon as the grain/seed is ground. "Rancid oils contain free radicals that contribute to premature aging, heart disease and other degenerative diseases. Free radicals are also formed when grains/seeds are milled at high temperatures." The exposure to oxygen also quickly degrades the nutrients (as well as heat and light). This happens because that protective coat (bran) has been crushed. Up until then, the inside of the seed has been protected from oxidation by that hard coating. If you make your own flax meal at home, you are assured the freshest oil and nutrients possible. - "Tightly sealed" meal means there is still oxygen in the container/bag and oxygen is what destroys the oils as well as the nutrition. Only vacuum-sealed storage will prevent oxidation. But you have no idea how long the meal was exposed to air before it was packaged, when using commercial flax meal. - Refrigeration slows down the oxidation of the oil in the flax meal, and freezing slows it even more, but neither refrigeration or freezing completely prevents the oil from going rancid. Nor does freezing/refrigeration prevent the degrading of the nutrition, just slows it. I make 2 cups of flax meal at a time, vacuum seal the container and store it in the freezer. I usually use it in about 5 days. I keep the whole flax seeds in a cool/dark storage area in my basement. I vacuum-seal the seeds in canning jars. Refrigerating or freezing the seeds is perfectly fine. I just don't have that kind of freezer space - I only have the freezer on my refrigerator and I store hundreds of pounds of seeds/grains. These same principles apply to all grains and seeds that have a hard (bran) coat, which is why I freshly-mill flour - from all grains/seeds. -Grainlady

We have one of the coffee combo grinders but since I just learned how to make a proper pot a few weeks ago we have only ground it a few times....but....we did by 10lbs of beans from our neighbor who has the flower shop she was fixing a basket for a elderly couple she does stuff for that love the coffee she sells and accidently ordered beans instead soooo instead of sending them back Brian bought it....so I did like my mom and put them in ziploc bags in the freezer.....LOL Stacy

Thanks for sharing the recipe as well as your changes. It looks like my kind of cookie.... :-) I would replace the 1/4 c. of flax seeds with almost anything else because whole flax are of little value, except as a laxative; while the flaxmeal is a "good" thing because you have to grind flax seeds to get all the nutritional value out of them. I'd probably add chia seeds or whole amaranth (or a mix of those two). Kasha would also be an interesting add-in instead of the flax seeds. I always make my own flaxmeal in a coffee/spice mill so I have the freshest possible, as well as saving a pile of money from commercially prepared flaxmeal. I purchase flax seeds in bulk amounts. -Grainlady