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

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!

100% flax breakfast cookies that are vegan, grain-free, oil-free, keto

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! 

100% flax breakfast cookies that are vegan, grain-free, oil-free, keto

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. 

Batter for 100% flax breakfast cookies that are vegan, grain-free, oil-free, keto

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:

Stack of 100% flax breakfast cookies that are vegan, grain-free, oil-free, keto

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!

Bit bite of 100% flax breakfast cookies that are vegan, grain-free, oil-free, keto

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:

Yield: 12 big cookies

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

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

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!

Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes


  • 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)


  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. 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. Evenly divide batter into prepared muffin cups.
  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. 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.


  • 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.

Nutrition Information



Serving Size

1 big cookie

Amount Per Serving Calories 118Total Fat 6.1gSaturated Fat 0.6gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 51mgCarbohydrates 15gFiber 2.2gSugar 10.4gProtein 2.9g

Did you make this recipe?

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Friday 30th of September 2022

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!


Saturday 1st of October 2022

Ooh, I am so excited to hear that you were able to make these with chia, Sandi!So glad you like the recipe :)


Wednesday 28th of September 2022

These are fab 😊 I used tahini and they're like a lovely cross between halva and an oatmeal raisin cookie!


Monday 3rd of October 2022

Ooh, Katie, I so need to make these with tahini--I love halva, so the sooner I try it the better!


Thursday 25th of August 2022

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


Sunday 28th of August 2022

Whoohoo! Thanks so much, MJ, I am so glad you love them :)

Madison Reed

Monday 25th of July 2022

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 😈


Monday 27th of June 2022

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!


Tuesday 5th of July 2022

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! 😊

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