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Crispy Nutty Chewy 100% Flax Breakfast Cookies Recipe

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This recipe for Crispy Nutty Chewy 100% Flax Breakfast Cookies is from Paula's Diet Cookbook, 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:  
⅔ cup ground flax seeds (flaxseed meal)
½ cup unsweetened natural almond or peanut butter
⅓ cup pure maple syrup, agave nectar, liquid honey
⅓ cup plain almond milk (or plain nondairy or dairy milk of choice)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅔ cup raisins
Directions:
Directions:
1. Preheat the oven to 325°F. Spray the cup of a 12-cup muffin pan with nonstick cooking spray.

2. In a large bowl, stir together ground flax seeds, almond butter, maple syrup, and milk, vanilla and
cinnamon until well combined. Stir in raisins until just combined.

3. Evenly divide batter into prepared muffin cups.

4. 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.

Notes

Nut-Free Cookies For nut-free cookies, use an equal amount of seeds butter (e.g. sunflower butter or tahini) in place of the almond butter.

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.
Number Of Servings:
Number Of Servings:
12

 

 

 

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