100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option}

100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option}

from powerhungry.com
27 min
12 servings

Ingredients

  • 1/2 cup (125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)
  • 1/3 cup (75 mL) nondairy milk (I used almond milk)
  • 1/3 cup (75 mL) maple syrup (see notes for keto)
  • Optional: 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon ground cinnamon
  • 2/3 cup (80 g) flaxseed meal
  • 2/3 cup (100 g) raisins (omit for keto)

Directions

  1. 1

    Preheat the oven to 325°F (160°C). Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray.

  2. 2

    In a medium bowl, combine the nut butter, maple syrup, milk, optional vanilla and cinnamon, until blended. Stir in the flaxseed meal and raisins until combined.

  3. 3

    Evenly divide batter into prepared muffin cups.

  4. 4

    Bake in preheated oven for 18 to 22 minutes, until golden brown, the surface of the cookies appears dry, and the centers feel just firm to the touch.

  5. 5

    Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen, then remove and place on rack to cool completely.