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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.
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:
2-Ingredient Flax Sandwich Bread
Banana Flax Almond Mini Muffins (4 ingredients)
4-Ingredient Vegan Flax Muffins
2-Ingredient Quinoa Flax Bread
2-Ingredient Lentil Flax Bread
Print
100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option}
- Prep Time: 5
- Cook Time: 22
- Total Time: 27 minutes
- Yield: 12 big cookies 1x
- Diet: Vegan
Description
5-ingredient grain-free, vegan, oil-free and paleo breakfast cookies made with 100% flax (no other flours or meals)! They are crispy, chewy, nutty, and made with ease in a muffin tin. A keto option is available, too!
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.
- Keto macros per cookie: [Calories: 74 / carbohydrates:3.6 g / sugars: 1 g / fiber: 1.9 g]
- Sweetener Option: 1/4 cup coconut sugar, or brown sugar, plus 2 tablespoons water, can be used in place of the maple syrup.
- Method: Baking
Nutrition
- Serving Size: 1 big cookie
- Calories: 118
- Sugar: 10.4 g
- Sodium: 51 mg
- Fat: 6.1 g
- Saturated Fat: 0.6 g
- Carbohydrates: 15 g
- Fiber: 2.2 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: flaxseed, flax, flax breakfast cookies, 100% flax cookies, vegan, paleo, keto option
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 🙂
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!
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 🙂