Cookies for breakfast? Yes, please!
This recipe also makes for a healthier option instead of traditional cookies.
Flax Breakfast Cookies
Makes 12 cookies
- ½ cup (125 ml) almond or peanut butter
- ⅓ cup (75 ml) non-dairy milk
- 3 Tbsp coconut sugar
- 1½ Tbsp water
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ⅔ cup (80 g) flaxseed meal
- ⅔ cup (105 g) raisins
Preheat your oven to 325°F/160ºC. Spray the cups of a 12-cup muffin pan with baking spray.
In a medium bowl, combine the nut butter, milk, sugar, water, vanilla, and pumpkin pie spice. Next, add the flaxseed and raisins and stir until well combined.
Place equal amounts of batter into the 12 muffin cups and bake in the oven for about 20 minutes. They’re done when the tops are dry and barely firm and have turned golden brown.
Remove from the oven and let cool in the muffin pan for about 10 minutes before removing. Run a knife around the edges of the cookies to loosen them from the pan, and finish cooling on a wire rack.
Let me know how you like these if you make them!