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5-ingredient, 100% flax breakfast cookies are a perfect, portable choice, year-round! Vegan, oil-free and grain-free, they are crispy, chewy, nutty, and made with ease in a muffin tin. A keto option is available, too!
I was enjoying a stint of green breakfast smoothies to celebrate several sunny mornings (spring comes early to East Texas), but it all came to a screeching halt. The arrival of a cold weather front this week had me pulling out various bins of hot cereals—multigrain, buckwheat, quinoa, and my ubiquitous oats– to fill me up and take away the morning chill.
Table of Contents
- Healthy Cookies for Breakfast
- How to Make 100% Flaxseed Breakfast Cookies
- The Health Benefits of Flax
- How to Make Keto 100% Flax Breakfast Cookies
- Can I Make these Cookies without Nut Butter or Seed Butter?
- Do I Have to Add Raisins to the Recipe
- More Easy & Delicious Vegan Flax Baked Goods:
- 100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option} Recipe
Healthy Cookies for Breakfast
But shall I tell you what I want, what I really really want? Cookies.
I have no problem justifying an occasional oatmeal cookie at breakfast for myself, but I decided to come up with one that I felt equally at ease serving to my 7-year-old at the start of the day.
I used flaxseed meal as my inspiration because…after cleaned out the refrigerator, I discovered I had three bags-full! Just like bah bah blacksheep, except these have imminent expiration dates. It was time to throw caution to the wind caution to the wind and figure out an all-flax, nut butter cookie.
They are so good!
You need to make—and eat—a batch asap.
How to Make 100% Flaxseed Breakfast Cookies
These cookies are a 1-bowl, super-cinch to make. In a medium bowl, combine all of the ingredients: flaxseed meal, nut butter (I used almond), nondairy milk, maple syrup, and raisins.
Next, divide the batter between 12 greased or sprayed muffin cups and bake in a 325F oven for 19 to 22 minutes, until golden brown. This is the result:
The Health Benefits of Flax
Do not hesitate to savor these cookies, often! You have likely heard all about the health benefits of flax, but there’s nothing wrong with a brief recap: they are high Omega-3 and Omega-6 fats, vitamins E and B, and essential minerals such as iron, potassium, zinc and selenium. It also happens to rival SNL’s colon blow cereal in the fiber department.
But what about the benefit to the cookies? It’s an equally interesting, as well as delicious, area of inquiry.
What makes flaxseed meal a welcome variation from flour in these cookies has to do with fat: although the meal has a powdery, flour-like appearance, it is rich in plant oils, all of which translates to a cookie that’s crispy at the edges, but gooey-chewy in the middle. Yes, please!
How to Make Keto 100% Flax Breakfast Cookies
If you are following a ketogenic diet plan, you can easily adapt these cookies for your needs. Simply swap out the maple syrup for an equal amount of keto-friendly liquid sweetener. Additionally, either omit the raisins or swap them our for an equal amount of nuts, seeds, or sugar-free chocolate chips.
Can I Make these Cookies without Nut Butter or Seed Butter?
Yes! In place of the nut butter or seed butter, use an equal amount of coconut butter. You can make it in minutes, with little money, with unsweetened coconut flakes/shredded coconut. Here is the link to my recipe: DIY Coconut Butter.
Coconut butter is not the same thing as coconut oil.
Do I Have to Add Raisins to the Recipe
I get it, not everyone likes raisins as much as I do. So the good news is that you do not have to follow a keto diet to leave out the raisins :). Omit them, or sub in some other dried fruit (that you do like), chopped nuts or seeds, or chocolate chips.
Happy baking!
More Easy & Delicious Vegan Flax Baked Goods:
- Almond Flour Flax Biscuits
- 2-Ingredient Flax Sandwich Bread
- Oat Flax Skillet Bread
- Banana Flax Almond Mini Muffins (4 ingredients)
- 100% Flax Chocolate Cookies
- 4-Ingredient Vegan Flax Muffins
- 2-Ingredient Quinoa Flax Bread
- 2-Ingredient Lentil Flax Bread
- White Bean Flax Biscuits
100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option}
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)
Instructions
- Preheat the oven to 325°F (160°C). Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray.
- 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.
- Evenly divide batter into prepared muffin cups.
- 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.
- 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.
Notes
- Nut-Free Cookies: For nut-free cookies, use an equal amount of creamy seed butter (e.g. sunflower butter or tahini) in place of the nut butter.
- Coconut Butter Option: Use an equal amount of my DIY coconut butter (not to be confused with coconut oil).
- Storage Tip: Store the cooled cookies in an airtight container at room temperature 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- Keto Option: Use an equal amount of keto-friendly liquid sweetener in place of the maple syrup. Leave out the raisins. The nutrition when made with natural (unsweetened) almond butter, flaxseed meal, keto-friendly liquid sweetener and plain almond milk per cookie: 119 calories, 1 gram net carbohydrate (4 g carbs, 3 g fiber) & 1 gram sugar.
- Sweetener Option: 1/4 cup coconut sugar, or brown sugar, plus 2 tablespoons water, can be used in place of the maple syrup.
Thank you so much for this recipie. I have been making some variation of it since it was posted it 2013. It was one of my early pins on pinterest. It has gone with me to many other counites and was a staple with the things I had avaiable while living in the Himalayan mountains. At a high altitude i needed significnatlly more baking time. I have never used rasins because I don’t like the texture in baked goods. But some of the variations I have done:
1. always less syrup- i prefer less sweet- i balance by adding more of wet ingredient (pumpkin)
2. TBSP or so of coco powder
3. pureed pumpkin – sometimes also add pumpkin pie seasoning
4. chocolate chips
5. i have tired different protein powders but had the best results with unflavorered collagen- everything else has changed the texture in ways that was not very good
6. a half a square of dark chocoate melted on top
I have made these as bars when i didnt have a muffin tin with adjusting cooking time. I even used an individual hello kitty cake tin for a long time. I just wanted to leave some love for a recipe that has been so helpful when I was searhing for things with new allergies.
Hi M,
This note means the world to me, thank you! I am humbled that you have enjoyed this recipe for more than a decade, in so many places around the world 😊. Thank you, too, for sharing some of your tips for variations, that’s wonderful. Cheers ❤️
Can I substitute water for milk?
Hi Pat,
Yes, I am sure that will work just fine 🙂
I want try with coconut butter … Is that in place of peanut or seed butter?…
Hi Lyn,
Yes, you can use coconut butter in place of the peanut butter/nut butter (it is really delicious). Just be sure to use coconut butter, not coconut oil. Cheers!
I made this recipe last night and subbed granulated Allulose (Wholesome brand) 1/2 cup as it isn’t as sweet as maple syrup. I used coconut milk instead of almond milk. The muffins had a great texture! Next time, I will add in 1 Tablespoon of Organic Cane Sugar, add 1/4 cup walnuts and decrease raisins to 1/3 cup. Yum
Wonderful, Deb! Thanks so much for sharing your allulose and coconut milk subs, that’s so helpful for others wondering about substitute possibilities. I am so glad you like the cookies!
This sounds like a fantastic recipe and I am interested about about the fact that it can be a every day breakfast food but I suffer ill effects from cinnamon and raisins and I want to be careful about older people and their blood sugar levels spiking and wondered about omitting those two plus the maple syrup and adding:
Chocolate pea protein from the company Plain Nutrition and
Expresso powder in a small amount from Hoosler Hill farm as well as
a little bit of quality cocoa, looks like vanilla won’t fit at this point either and
use Plant Based Soy Milk since that might pair with the others and plant base soy milk is sometimes favoured for cooking.
At this point I am not sure about adding a little date powder/sugar
.
If any one can give me some advice before I make a mess, I would appreciate it.
Bev
Hi Beverly,
You can certainly play around with the recipe! But a few things to keep in mind as you experiment, since omitting key elements will have an effect on the outcome:
(1) You can omit the cinnamon and vanilla without making any modifications.
(2) If you omit the maple syrup, you will need to add 1/3 cup of another liquid (e.g., 1/3 cup more milk, water)
(3) Yes, you can use soy milk, but any milk will work
(4) If you omit the raisins, you will have fewer cookies (since it eliminates 2/3 cup of volume from the recipe). Perhaps make one or two fewer cookies when portioning. Alternatively, you could replace them with chopped nuts or seeds.
(5) Be careful when adding pea protein powder. I have used it many times in baking. I would not add much here as it is very absorbent. Perhaps a tablespoon or two, at most, and add an additional tablespoon of liquid. Too much pea protein can also have a major effect on the texture (gooey) and flavor (pea).
(6) If you are adding chocolate pea protein, you likely will not need cocoa, too (cocoa is in the chocolate pea protein). Most chocolate and vanilla protein powders have added sweetener (like stevia), so that could make up for the missing sweetness. I find a tiny bit of sugar (such as coconut sugar) offsets the stevia flavor/ makes it more pleasant.
Cheers.
I make these in regular muffin pans and also in the mini muffin pans to have little anytime cookies. I stow them in the freezer. I change up the extras (chocolate, nuts, seeds) and spices. Such a great easy delicious recipe!
Nice recipe as far as ingredients… However, I ran out of swear words trying to free the cookies from a very generously sprayed muffin top pan.
The taste is great and sharing the recipe is appreciated.
Oh no, sorry to hear about the sticking! That is so frustrating. I am glad you enjoyed the cookies anyway!
I added some vegan vanilla protein powder (1 scoop) along with a tablespoon of water to make up for the added dryness. Came out great! These are fantastic for breakfast to go.
I have made this delicious recipe many times. These have become my go-to quick breakfast on the way out the door food.
I just made them in Arizona for the first time and they fell apart. How can I prevent that in the next batch. (they are now granola and still taste great).
Hi Gail! I am so pleased that you enjoy the flax cookies so much.
I have several guesses why things might have turned out differently. If this was a visit to someone else’s home, it is a different oven, perhaps a different muffin tin, perhaps not the exact same brands you have used before. The oven might be the issue (oven temps can vary, it could be a convection oven instead of a radiant oven, or the reverse). If you are from a more humid area, the arid climate might also have made a difference. Did they look over baked in any way? Or same as usual, except for crumbling?
I’ve made these cookies a couple of times, and I really do enjoy them! However, I was a little worried that I might not be getting as much out of the flaxseed from baking them, so I just roll them into balls (1Tbsp) instead and keep them in the refrigerator. Thank you for sharing your recipe.????
How clever, Betty! Thank you for sharing that time, I will give that a try!
Theses were delicious. I was concerned they would be gritty from the flax seed but the texture is normal. I baked mine on parchment paper and they turned out great! I’m exited to try other add-ins.
Excellent, Brenda! Have fun with different additions –so much deliciousness!
As a retired pastry chef I should have thought of parchment paper…
Thank you for reminding me.
No more trying to scrape these guys out of my prepped pan.
Oh my goodness Christine, the number of time I have forgotten, too (and the sscraping and soaking begin!). CHeers 🙂
I am wanting to use a 9 x13 sheet pan. Can I ? How long to cook it? I’m wanting more of a granola bar.
Hi Mary,
A 9x 13 pan will be too big for this quantity. I suggest a 9×9 inch pan. You will have to play it by ear for timing, I have not made this in a pan. Start by adding 4 or 5 more minutes, watch closely. 🙂
Wow! I followed the recipe exactly EXCEPT I subbed out the raisins with 1/3 cup Trader Joe’s 100% cacao unsweetened chips and 1/3 cup chopped walnuts. ABSOLUTELY DELICIOUS! I will have them for a midmorning or afternoon snack and feel good about all the omega fats I am getting! Thank you very much for a great recipe.
Yippee!!! Wowza, that combination of add-ins sounds so good, Betsy! So glad you like the recipe 🙂
Mine never firmed up enough to remove them from the pan. I baked them longer, burned them, and still 10 min of cooling, and still mush. I checked and rechecked ingredients and I had ir right. But they never firmed up.
Hi Sherry,
Oh boy, that is definitely odd. The batter for these breakfast cookies is very thick, and flaxseed meal makes it firm. I am not sure why (or how) they would not firm up after baking for 20ish minutes. Did the batter look like my photo? Also, I want to check: these are not hard cookies, they are more like oatmeal cookies: softer at the center, crisp at the edges. When you say they did not firm up, do you mean they were not hard?
These were great! I found them because of the exact reason you mentioned….cold weather and smoothies don’t go together, but what am I going to do with all the flax, chia, and hemp hearts? I did prefer these room temp for some reason. Subbed chocolate chips for fruit and used peanut butter. Thanks for the great recipe!
You are very welcome, Elizabeth!!!
I made a savory keto version. I added 100 grams mix of hard salami and parmesan cheese (chopped into small pieces) instead of the raisins, of course left out the syrup, cinnamon and vanilla. It was delicious, thanks for the recipe!!!
How clever, Annette! I love a savory breakfast bake, that sounds wonderful!
I used sugar free pancake syrup, instead of maple syrup, added 2 teaspoons cocoa powder and 2/3 cups white chocolate chips. Use less than 2/3 chips if concerned with carb count. These were Awesome!!
That sounds amazing, Rhonda! Thanks so much for sharing your combo, how yummy!
These are quite good! I didn’t have flax, so I used ground chia seeds and they worked perfect. I prefer a little sweeter, so next time I will add just a little sweetener. Thanks for a great recipe!
Ooh, I am so excited to hear that you were able to make these with chia, Sandi!So glad you like the recipe 🙂
These are fab 😊 I used tahini and they’re like a lovely cross between halva and an oatmeal raisin cookie!
Ooh, Katie, I so need to make these with tahini–I love halva, so the sooner I try it the better!
Wow-wee! These are awesome! I added walnuts and cranberries and doubled the recipe. I also used silicon muffin tray and greased them. Perfecto! From start to finish! Great job! You knocked it outta the park. Thank you
Whoohoo! Thanks so much, MJ, I am so glad you love them 🙂
I just made this and wow!! So much more delicious than I anticipated! I’ve been trying to incorporate more flaxseed in my daily diet and these were perfeeect. I made a few tweaks. I added cranberries and pecans for the filling instead of raisins and I added banana extract. After they finished baking I poured a banana syrup on top (just a little) made with one mashed banana, about a tablespoon or so of brown sugar, some salt, and a teeny smidge of butter. Brought that to a little simmer, added a bit of water and poured it on top! It’s soooo yummy. Inspired me to make some flaxseed banana bread next 😈
These are so awesome! I subbed in swerve + water for the maple syrup, used dried apple instead of raisins, and added walnuts. I have a hard time calling them cookies since they’re so tall, more like flat muffins. They’re not super solid, so I think that maybe I should’ve smooshed them down more so that there wasn’t as much air inside. Although I guess there’s not really a strong binder in the ingredients, so maybe it can only get so solid? Anyway, delish and good for you!
I am so glad that you like these so much, DigDug! You mentioned that they are tall and not very dense.Did you divide the batter between all 12 muffin cups? If the batter is divided between all 12 cups they should not be very tall (perhaps about 3/4-inch tall or so). As a result, they should end up more cookie like (crispy edges, but with moist/chewy centers). They should also be quite solid (save for the chewy centers) since the flax is a powerful binder. But I am glad that you like them regardless! 😊
I made these cookies yesterday. The are so delicious. The texture is perfect. The sweetness is well balanced with the flaxseed and nut butter .They can curb anyones craving for a sweet treat which is so healthy. How cool is that! Many thanks!!
Yippee! So happy you like them, Cindy 😊
These are outstanding, I make these all the time. I add walnuts and seeds. I like it best with sunflower butter.
Oh, that is wonderful, Lauren! I am so glad that you like them so much. Oh my goodness, I love sunflower seed butter, I am right with you on that.
Made these this morning and went with the brown sugar and water over maple syrup. Added in cranberries, walnuts, and a little nutmeg! Delicious! Taste like fall. Making another batch to share now!
Ashley, that sounds so YUM! I love nutmeg on its own, too— great idea 😊
JUST the recipe I was looking for! Husband has prostate cancer and learned that flax seeds have been shown to halt the growth…also always trying to decrease sugars etc. Made these using half tahini and half peanut butter, halved the maple syrup as some suggested and used 1/3 c. dark chocolate chips. I baked them in a MINI muffin tin for a smaller cookie. I baked them 12 minutes, then flattened the peaks a bit with a fork and then baked 3 more minutes. They are SO good. Could have omitted the chocolate chips but I was just craving chocolate…Could have also tried the Stevia option and probably will in the future. Thank you for this very easy and very good cookie recipe.
You are so welcome, Mary Lou! ❤️
Hi Camilla,
Have you tried/tested replacing the flax for chia? I wonder if it might work as well?
Sounds great, thank you for sharing, will try soon!
Enjoy!
Hi Anne,
I haven’t, but now I need to try it! I will report back 😊
Just made these. Super good, thanks! I have a lot of intolerances currently and am on a food elimination diet, so these will be a great addition to the new recipe rotation.
This recipe is a keeper!! I opted for the cinnamon & raisins & baked them a little longer than 22 minutes because I like crunchier cookies. They popped right out of the muffin tin after cooling for five minutes. Delicious & crunchy. I’ve made two batches; used dates for the second batch. Thanks!
I am getting hungry reading your comment, Oscar! I am so glad these were a success 😊
Made the 100% Flax Breakfast Cookies, and loved them.
Hello, I am excited to make these as I have a lot of flaxseed to use up. Do you think I could use regular peanut butter and just omit the syrup so not so sweet? I just don’t have any unsweetened nut butters on hand right now.
Yes, definitely, Corinne!
used Xylitol instead of sugar/maple syrup and put cranberries (and cocoa nibs!) in and somehow the consistency didn’t turn out at all like it’s shown in the photos (it was much dryer) and the cookies remained quite chewy and doughy after 25min of baking, they somehow didn’t get crispy outside at all so i was a little suspicious but they taste sooo goodß?!? will definitely try again and get the consistency right but they already made super tasty, little healthy treats!
I made this recipe keto by using brown sugar swerve and Lillys sugar-free milk chocolate chips, yummy!
yum I changed it up to add 2/3 cups of stevia sweetened white chocolate chips and low sugar craisins. OMG I also used vanilla stevia liquid: 4 droppers and added a bit more coconut milk to make sure there was enough moisture. These are heavenly. My new favourite treat. Funny, I used this recipe to use up my flaxseed. Now, I think I will need to get some more.
My 6 and 8 yr old sons loved them. Thanks so much. They are very picky eaters and I am always trying to find new healthy recipes for them. These were great.
tried these today. quick and easy and really good. i didn’t have raisins on hand and did not substitute. i baked at 350 instead for 22 minutes. will lessen the maple syrup next time by a bit (not too sweet just like things less sweet). try this recipe. it’s very quick to make.
I just want to ask if I can use normal unsalted butter or must be the ones you have wrotten on your recipe?
Thank you
Hi Carla,
No, it needs to be some sort of nut, seed or coconut butter (not coconut oil)-sorry. It needs the fiber in addition to the fat.
These are delicious! I just made them and kept everything the same except I used half the amount of maple syrup and, with the raisins, they are still plenty sweet. I found the recipe while searching for ways to use up a large bag of flax seed meal and I’m so glad I did!
Yay! I completely get the “what to do with the giant bag of xyz sitting in my cupboard” conundrum 🙂 Glad you found (and like) these!
very good!
I’m so happy I made this recipe! This is so yummy and healthy.
Instead of maple syrup, I used Manuka honey and walnuts instead of raisins. My sister loved the cookies!!! She asked me for the recipe and made the cookies right away….:) Thank you Camilla!
Hi Camilla,
Thank you for sharing this recipe. I have much more time on my hands these days and was looking for an eggless cookie. My niece was over when I made them the first time a few weeks ago, and asked for some for her birthday. I forgot, after dinner she kept saying she was really looking forward to having the cookies. When I realize I’d forgotten to make the cookies I whipped up a batch, they are so delicious, everyone here loves your recipe!
I didn’t have raisins, and only had peanut butter. The first time I used cranberries, this time I used cherries. Both times I used nutty peanut butter. They are quick and easy, and my new go to for snacks.
I want to try a solar oven with these any suggestions? Again thank you!
How wonderful, De! I am so glad they were a hit with so many who tried them. I am so happy that these have made it into your regular snack rotation (life is so much better with good snacks on hand :)). A solar oven sounds so interesting! I have not had any experience using one save for a class experiment in grade school. I live in Texas (so hot), I need to look into that. Sorry that I cannot provide guidance on that front.
So easy to make and so good!!!!
I am happy you made them and liked them, Amy!
Made these this morning and tried one, then had to have a second one because they were that good.. These are like the most moist muffins (try saying that 3 times) I have ever had. I baked them for 20 minutes, maybe that wasn’t long enough, but their good!
Thrilled that these worked out so well, Tony!!!
I’m not on a low carb or keto diet, I was just trying to find a way to use up some flax meal in my fridge when i found this. I used almond butter and did a 50/50 mix of chocolate chips and dried berries and used skim milk. I may have under cooked them (my oven takes way to long to preheat) but the insides were soft and chewy and tasted just like cookie dough!! And I ate them without worrying about eating raw eggs 🙂 They were so delicious!! I wish I had doubled the batch. Thanks so much for sharing this recipe!
You are so welcome, Laura!
I go so excited when I saw this, but then I read you can’t use real butter in place of the jut butter, I can’t have nut or seed butters due to high oxalate a. (Apparently I’m really good at making kidney stones). I’m thinking I may have to pass on this one. 😥
Hi Karen! Can you eat coconut? You could use coconut butter (not coconut oil) in place of the nut or seed butter. It’s expensive to buy, but very frugal (and easy) to make. Here is the link DIY Coconut Butter (2 ingredients) I’ll add a note in the recipe, too (thankyou! I am sure others would like to know of the alternative, too)
I just made a batch of these and really like them. I try to eat pretty low carb but I don’t like sweeteners as I can always taste them. I made these with 20ml of maple syrup (which was plenty sweet enough for me), and chopped macadamias and 85% chocolate chunks instead of the raisins. They came out at 5g net carbs and 4g protein. Thanks for the recipe!
That sounds delicious, Natalie–glad these worked for you!
Tastes great but wish was more crispy. Any suggestions?
Hi Maddy! Instead of making in a full size muffin tin, you could make minis (in a mini muffin pan–more crispy edges!). I have made them in mini muffin tins but, apologies, I cannot remember the exact timing for them. Cut the baking time in half and check every minute or so 🙂
@Camilla,
Do these need to be made in a muffin tin at all? Could I just make as cookies by scooping out directly to a pan?
You can definitely scoop and bake them on a baking sheet. Flatten them before baking and reduce the baking time if you make them smaller 🙂
I just made these and thumbs up from everyone. I love the simplicity of the ingredients. Made it just as posted. Perfect! Thanks for sharing this very tasty healthy recipe.
You are so welcome, Pat! Glad it was enjoyed by all 😊
Can we use regular milk instead?
Hi Fifa,
Definitely, use whatever you have and/or suits your needs 🙂
thank you for providing this recipe – can you put the rating stars at thr top? you are u rated on this I believe because it is so far down and less people clock no ratings
where are the raisins in the recipe?
I´ve made it a couple of days ago and it turned out amazing. omited the chocolate
These are AMAZING 👏! So quick & easy to make,
Delicious & healthy too. Have been searching for something like these for ages. I will now have to work my way through all your other recipes too.
Thank you 🙏
You are so welcome, Bronwen!
Super easy….super delicious! As a holistic
nutritionist I’m always looking for healthy recipes for my clients. Looking forward to trying some more of your recipes.👍🏻
Thanks so much, Angela, I am happy to hear they worked out so well for you 🙂
I doubled the recipe and used dark chocolate chips and they were fantastic! I put them out at a party and was glad I’d made extra so I had some for myself later! Thanks for the awesome recipe!!
I’ve been making this recipe for ages for my kids with mini chocolate chips instead of raisins. It’s always a favorite and so easy to make!
I am thrilled to hear it, Roxanne!
I have these in the oven right now. I had a flax and chia meal with coconut and cocoa hanging around so I used that. The batter tastes like a peanutbutter cup! Looking forward to the baked ones too. Thanks!
Enjoy, Angi!!! 🙂
I’ve been looking for a recipe like this for ages! Finally! 😀 a quick Q, can I just use regular unsalted butter instead of a but butter? I’m really not keen on it! Thanks in advance 🙂
Hi HOlly,
Alas, no, these will not wirk with butter. You could use tahini or coconut butter (not oil) in place of the nut butter 🙂
What could you substitute for syrup/agave?
I want to make as low carb as possible.
Thanks!
Hi Mary,
There is no direct substitute, but you could try cutting back on the syrup and subbing some applesauce and stevia. I would not get rid of all of the syrup, though.
Delicious! I added 2 ripe bananas, pumpkin seeds, hemp seeds, used coconut milk, used sucanat for sweetener, a combination of almond butter and tahini and omitted raisins. Yummy. I didn’t even taste the flax. Thanks for posting this.
Sounds great, Josie! You are so welcome 🙂
Hi do you grind your own flax seeds into a powder or does this recipe require a flax seed meal ?? Thanks
Hi Sue, I use ready-to-use flaxseed meal (Bobs Red Mill, usually), but you could grind your own, too. Don’t grind it too fine (i.e., not a flour)–stop when it still has some texture. 🙂
Has anyone made these in any other form? I don’t have a muffin tin and wonder if I could bake them like blondie brownies in a 9×9 or something?
Hi Christen,
I would try making them as cookies on a cookie sheet, if you have it. Scoop about 1-2 tbsp and try baking for 8 to 10 minutes, more if needed 🙂
I forgot to add: I also didnt use maple syrup as I didn’t have any…but I did have molasses. Still very good and healthy.
Ooh, YUM!
@Christen, I use a small serving scoop, like for mini muffins, to plop scoops of batter on a sheet pan lined with parchment paper. Bake time is roughly the same as the recipe. Flax cookies!
Camilla, thanks for this recipe! I made this for the first time several months ago after eggs and coconut, both staples in my diet, came up on an allergy test! Popping another batch into the oven this morning and can’t wait to have them again 🙂
Yay! I am so glad, Heather! I love your pin boards 🙂
Just made a batch & I love them! always on the prowl for a snack with a low G Index and these fit the bill…ok ok couldn’t help myself-added some semi sweet choc chips…yum!
Wonderful, Vic! Thanks for letting me know 🙂
YES. PERFECT. EXACTLY WHAT I WAS LOOKING FOR!!!
Is it possible to substitute apple butter or apple sauce for the almond butter? & can I omit the raisin?
Yippee! Hmm, I dont think they would work with apple sauce–you need that protein from the almond buter (or some other nut or seed butter). But yes, you can skip the raisins!
You are a life-saver. I have recently been diagnosed with multiple food allergies, and had to give up my regular flaxseed muffins for breakfast due to the egg. I can hardly wait to try these egg free flaxseed cookies. Thank you!
Hi Starla.
So sorry to hear about the egg allergy–that is a rough transition! But hear’s to your feeling better now that the allergies have been diagnosed 🙂 These cookies are still a favorite at our house–even with my picky son–so I hope you like them!
These would be great for diabetics. Very low carb.
If they are cookies why do you instruct to put in muffin cups and not on cookie trays?
It’s just a variation. Some cookies are made in molds, some in pans, etc 🙂
Excellent for a gluten free snack or breakfast.. I added an egg to make them more mufffin-y and a small handful of chia seeds and hemp hearts for added nutrition. Great recipe, thanks for posting!
I am gluten intolerant and am always looking for great breakfast and snack ideas that passify my five and seven year old along with myself-this is officially one of them. Thank you soon much for sharing. I used currents and raisins when I made the recipe along with peanut butter and they turned out fabulous!
Wonderful!!!
I really loved this recipe! I made the Keto version. I ate 4 at a go 🤫🤫! This recipe is definitely a keeper!!! I made some variations and adjustments.
Thank you soo much!
I’ve made these several times now. Super yummy and very easy to make. Thanks!
I had been searching for a cookie recipe that uses flaxseed meal as a flour substitute, and I tried these. Super yummy! I replaced the raisins with gluten/dairy – free chocolate chips and they were fabulous! Definitely making these again. Thank you!
So you glad you found me , and the recipe! Yum, I need to make some with chocolate chips asap 🙂
Thank you for this recipe! We just made them for the first time…I doubled it so I won’t have to make breakfast for the next few days 😉
Blessings for a wonderful 2014 –
Natalie
Wonderful, Natalie! And a happy 2014 to you, too!
Oh my goodness, Katie , your daughter is so cute–she looks like a very blonde version of you 🙂 Chocolate chips sound like a most excellent sub–so glad you tried them!!!
Just made this with my 2 year old and they are fabulous. I will admit that we replaced 1/3 cup of raisins with chocolate chips!
I am sooo making these! Yum! Love flax seed meal too!
I wish I was closer to Bton so I could cook some goodies for you while you have your arms full with the sweet new babes! Hope you are getting some rest, Colleen!
Yay! So glad you made and liked them, Rebecca !
I made a batch last night, only I used craisins instead of raisins. YUMMY!
I use it in baking (breads, cookies, etc. I make big batch ‘oatmeal’ – enough for about a weeks breakfast – using steel cut oats, old fash’d oats, etc – and put some in there too; If I’m making meatballs, meatloaf, etc…I add some flax meal and also if I’m ‘breading’ fish or chicken or doing a crumb type topping for a casserole or whatever… some goes in there too. I guess we’re addicted!!!
Shirley! So great to hear from you! Hope you and Alex are well! Ooh! I had not thought of using it in meatballs, that’s brilliant! As is the crumb topping for casseroles–you’ve given me inspiration for future recipes and posts!
Love the colon blow reference 😉 I will have to try these, they would be great for the toddler on my gym mornings…when I never have enough time to get him fed right!
Hi Sarah! It’s one of my favorite SNL skits ever, glad you share the colon blow love 🙂 Yes, these are perfect for feed-the-child-on-the-run-without-giving-myself-a-guilt-trip mornings!
I had been wanting to make a healthy breakfast muffin or cookie that I could bake up once a week for an easy breakfast for me and a grab and go breakfast for hubby. Anything to get him away from his little debbie addiction. I’m post cancer treatment and my appetite is hit or miss but some of my meds have to be taken with food. This and the no sugar slimfast are easy solutions to get something in my stomach. I had everything I needed except raisins or nuts to add in…(other than the salted kind.) I had a bag of raw macadamia nuts that I snack on (oncologist suggested, they contain a cancer fighting vitamin) so I whipped that up in a mini food processor for the nut butter. Then I realized I had a bag of Coastal Berries trail mix from Costco, awesome stuff with dried berries and nuts and yogurt chips….so I used that as the add-ins. Turned out absolutely awesome!
I am THRILLED to hear it, Rachel!!! I love your ingenuity with the trail mix, brilliant 🙂