Flaxseed Breakfast Cookies

Gluten and casein-free and made with 100% flax (no other flours or meals)! They are crispy, chewy and nutty, plus made with ease in a muffin tin.


⅔ cup ground flax seeds (flaxseed meal)
½ cup almond butter, peanut butter, sunflower butter or tahini
⅓ cup pure maple syrup, agave nectar, liquid honey
⅓ cup almond milk, dairy milk, etc.
1 tea. vanilla extract
2 tea. ground cinnamon
⅔ cup raisins, craisins or chocolate chips

Optional: a couple Tablespoons seeds (chia, sesame, sunflower, hemp, pumpkin, etc.) or 1 egg will make them more  muffin-y.





Preheat the oven to 325°F. Spray the cup of a 12-cup muffin pan with nonstick cooking spray.*

In a large bowl, stir together everything except raisins until well combined. Stir in raisins until just combined.

Using a heaping tablespoon, divide batter into prepared muffin cups.

Bake in preheated oven for 25 to 30 minutes or edges are golden brown and tops appear somewhat dry. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.



*You could instead make 20 mi I muffins. Bake those for @18 minutes.



Storage Tip Store the cooled cookies in an airtight container at room temperature for up to 5 days. Or wrap them in plastic wrap, then foil, completely enclosing them, and freeze for up to 6 months. Let thaw at room temperature for 2 to 3 hours before serving.



Nutrition Information

Serving size: 1 muffin top

Calories: 126 Fat: 7.4 g, Carbs  14.1 g, Fiber: 2.4 g, Protein 4 g



Source: Power Hungry

No comments:

Post a Comment