Monday, February 2, 2015

Healthy Golden Flax Breakfast Cookies

Working with my honey and homeschooling our gems doesn't leave much time for anything else. 

This recipe, though, I just had to share.  It is based on one shared by Martha at A Family Feast.  It is really a great base recipe, with so many fabulous ways to customize it! Martha has a lot of other fabulous recipes, too.  Everything I have tried so far has been a hit!

The original recipe for these breakfast cookies  calls for 3/4 C coconut sugar in addition to the 3/4 C agave, which I choose not to use.  We found these cookies to be pleasantly sweet with only 1/4 C sucanat (that's what I had on hand) added to Grade B maple syrup, but really could have done without it all.  I guess it just depends on how sensitive to "sweet" you are.

Healthy Golden Flax Breakfast Cookies
Makes 48 cookies ~ based on this recipe from
  • 3/4 C almond butter or other nut butter*
  • 3/4 C grade B maple syrup or honey
  • 1/4 C coconut sugar or sucanat (omit if using honey)
  • 1/3 C milk (cow's, buttermilk, coconut, or other)
  • 1 egg from a pastured hen
  • 2 t vanilla extract
  • 1/2 C golden flax seed, ground in coffee/spice grinder
  • 3 C rolled oats
  • 1-1/2 C sprouted whole wheat pastry (soft) flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 C currants, raisins, golden raisins
  1. Heat oven to 375 degrees.
  2. To make nut butter, process 1-1/2 C nuts in food processor or high-speed blender until smooth, scraping sides of bowl occasionally.  (I normally add a few teaspoons of high quality olive oil to help with the smoothness.)  This will yield the 3/4 C nut butter you need.
  3. In the food processor bowl with the nut butter, add syrup, coconut sugar, milk, egg, and vanilla.  Process until combined and creamy looking, about 30-60 seconds.
  4. In a separate bowl, combine ground flax, rolled oats, flour, baking soda and salt.
  5. Add wet mixture to dry, mixing with a Danish dough hook or heavy wooden spoon just until a thick cookie dough batter forms, similar in texture to oatmeal cookie dough.
  6. Stir in currants/raisins by hand.
  7. Scoop one ounce balls, 12 per pan, onto Silpat or parchment lined sheet pans and bake for 10 minutes.
  8. Cool on pans for about 5 minutes to set then transfer to cooling racks.
  9. May freeze if they last that long!

1 comment:

  1. These are DELICIOUS! You must try them. Mum and I can't keep out of them!