pre poo with oil

100% FLAX BREAKFAST COOKIES (OIL-FREE)

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

CHILI CRISP RECIPE (CRUNCHY SHALLOT & GARLIC CHILI OIL)

This chili crisp recipe is a flavorful, aromatic chili oil packed with crunchy shallots, garlic, and rich texture. Inspired by Trader Joe’s Chili Onion Crunch—but even better!

INGREDIENTS

  • 1 cup neutral oil (avocado, grapeseed, vegetable, canola, etc.)
  • ⅓ cup Sichuan chili flakes (~25 whole dried peppers)
  • 14 cloves garlic, minced
  • 1 shallot, sliced
  • 3 star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tbsp sesame seeds
  • 1 tsp salt
  • ½ tsp sugar
  • MSG or mushroom seasoning, to taste (optional)

INSTRUCTIONS

  • Fry the Garlic & Shallots – In a small pot over low to medium heat, fry the minced garlic for 3-5 minutes until lightly golden. Strain and transfer to a paper towel-lined plate to absorb excess oil. Repeat with the shallots.
  • Infuse the Oil – Using the same oil, add the star anise, cinnamon stick, and bay leaf. Let the aromatics infuse over low heat for at least 10 minutes or up to an hour—the longer, the more flavorful.
  • Prepare the Chili Mixture – While the oil is infusing, combine the chili flakes, fried garlic, fried shallots, sesame seeds, sugar, and salt in a heat-safe bowl (ceramic or metal; avoid glass).
  • Strain & Heat the Oil – Remove and discard the aromatics from the oil, then heat it over medium heat. To test if it’s ready, dip a chopstick or the back of a wooden spoon into the oil—if bubbles form around it, it’s hot enough.
  • Assemble & Store – Carefully pour the hot oil over the chili mixture, stirring to combine. Taste and adjust seasoning if needed. Store in a sealed container in the fridge for up to 3 months. Enjoy!