These 5-ingredient flax breakfast cookies are a delicious, portable treat for any season! Vegan, grain-free, and oil-free, they offer the perfect balance of crispy, chewy, and nutty flavors—all with minimal effort using a muffin tin. A keto-friendly option is also available!
INGREDIENTS
(Makes 12 cookies)
- 1/2 cup (125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)
- 1/3 cup (75 mL) nondairy milk (e.g., almond milk)
- 1/3 cup (75 mL) maple syrup (see notes for keto option)
- 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)
INSTRUCTIONS
- Preheat the oven to 325°F (160°C). Lightly grease or spray a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, mix the nut butter, maple syrup, milk, vanilla (if using), and cinnamon until smooth. Stir in the flaxseed meal and raisins until well combined.
- Evenly divide the batter among the prepared muffin cups.
- Bake for 18 to 22 minutes, or until the cookies are golden brown, appear dry on the surface, and feel firm in the center.
- Let the cookies cool in the pan for 10 minutes. Run a knife around the edges to loosen, then transfer to a wire rack to cool completely.
NOTES & VARIATIONS
- Nut-Free Option: Substitute with creamy seed butter (e.g., sunflower butter or tahini).
- Coconut Butter Alternative: Replace nut butter with DIY coconut butter (not coconut oil).
- Storage:
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Up to 6 months.
- Keto Version: Use a keto-friendly liquid sweetener instead of maple syrup and omit the raisins.
- Per keto cookie: 119 calories, 1g net carb (4g total carbs, 3g fiber), 1g sugar.
- Sweetener Alternative: Swap maple syrup with 1/4 cup coconut sugar or brown sugar + 2 tablespoons water.
NUTRITION (PER COOKIE)
- Calories: 118 kcal
- Carbohydrates: 15g
- Protein: 2.9g
- Fat: 6.1g
- Saturated Fat: 0.6g
- Sodium: 51mg
- Fiber: 2.2g
- Sugar: 10.4g
