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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Almond and Flax Breakfast Cookie Recipe

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This recipe for Almond and Flax Breakfast Cookie is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup almond butter
1/4 cup turbinado sugar
1/4 cup honey
1/2 cup vanilla extract
1 beaten egg
1/2 tsp baking soda
1/4 tsp salt
2/3 cup unsweetened shredded coconut
1/3 cup flax seeds
1/3 cp golden raisins
Directions:
Directions:
Preheat oven to 350º. Line two rimmed baking sheets with parchment paper and set aside.
In the work bowl of a stand mixer outfitted with the paddle attachment, combine the almond butter, sugar, honey and vanilla.
Beat on medium speed until the mixture is combined and looks creamy, scraping down the sides of the bowl as needed.
Add the egg, baking soda, salt, coconut, flax seed and raisins. Continue mixing until well combined.
Drop the cookie dough by heaping teaspoons onto the prepared cookie sheets, leaving aobut 2 inches between cookies.
Gently flatten the cookies into discs.
Transfer to the oven and bake until the cookies begin to brown at the edges about 10 - 15 minutes. Set the baking sheets on cooling racks and let cool completely before removing the cookies.
Number Of Servings:
Number Of Servings:
18 Cookies

 

 

 

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