Flax Breakfast Cookies

Cookies for breakfast? Yes, please! 

This recipe also makes for a healthier option instead of traditional cookies.

There are a lot of ways – and reasons! – to add flaxseed to your diet!
The reasons: They are loaded with healthy fats, fiber, vitamins, and minerals that may help protect your heart, lower your risk of stroke, improve digestion, and lower cholesterol.

Plus, flaxseed has been proven to help lower blood pressure… and it might also help lower your blood sugar, too.

It also contains lignans, which may help prevent certain cancers (prostate & breast). 

Sprinkle some over your salads… into your oatmeal, smoothies, or casseroles… or add them as a binder for meatloaf.

NOTE: be sure to use ground flaxseed (or flax meal), as whole flaxseed can be hard to digest and you won’t get as much benefit.

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.

Enjoy!