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Our oldest daughter Courtney is a big proponent of ‘clean’ eating – the idea of eating whole and minimally processed foods. She is always introducing us to new ingredients and ideas when it comes to healthy eating.
So a few months ago, while shopping at our local club store, we saw a bag of ground golden flax seed and on impulse – we bought it. Although we’ve baked with flax seed before, this was a big three-pound bag and we weren’t really sure what to do with all of it. So my husband Jack called Courtney and she told him that we could use it in pretty much any recipe.
With that advice in mind – as well as all of the wonderful nutritional benefits that flax is known for – we set out to experiment with different combinations of ingredients to come up with a cookie, and the result is today’s healthy and delicious Healthy Golden Flax Breakfast Cookies!
These Healthy Golden Flax Breakfast Cookies are chewy and delicious, and if you follow a clean-oriented diet – you probably have most of the ingredients in your pantry! But even if you don’t– this recipe is very versatile in that you can substitute many of the ingredients. For example – you can substitute any nut butter for the cashew butter called for in the recipe, or substitute maple syrup, corn syrup or honey for the agave nectar, or substitute granulated sugar for the coconut sugar, etc.
These Healthy Golden Flax Breakfast Cookies are a great breakfast-on-the-go – as well as a healthier, sweet treat any time of the day! They are also super simple to make and freeze well, so you can always have a healthy treat on hand!
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Healthy Golden Flax Breakfast Cookies
Yield: 48 cookies 1x
Prep: 15 minsCook: 10 minsTotal: 25 minutes
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Ingredients
- 3/4 cup cashew butter
- 3/4 cup agave nectar
- 3/4 cup coconut sugar
- Heaping 1/2 cup ground golden flax seed (about a half cup plus a few tablespoons)
- 1/3 cup cashew milk
- 2 teaspoons vanilla extract
- 3 cups rolled oats (quick cook or regular)
- 1 1/3 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup currants, raisins, golden raisins (or a mix of all three like we did – as long as it totals 1 cup)
Instructions
- Heat oven to 375 degrees.
- In the bowl of a stand mixer with paddle attachment, or by hand, cream cashew butter, agave and coconut sugar until blended and creamy.
- Add flax, cashew milk and vanilla and mix.
- In a separate bowl, combine rolled oats, flour, baking soda and salt.
- With mixer running, add dry mixture just until a thick cookie dough batter forms, similar in texture to oatmeal cookie dough.
- Stir in currants/raisins by hand.
- Scoop one ounce balls, 12 per pan, onto parchment lined sheet pans and bake for 10 minutes. Bake one pan at a time or if baking more than one at a time, increase baking time.
- Cool on pans for five minutes to set then transfer to cooling racks.
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Martha
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
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Updated: 1/23/23
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Lynette @ Victory Homemaking says Thank you for sharing a great recipe! I made a few adjustments for ingredients we had on hand: homemade almond butter, organic grade B maple syrup substituted for the agave, and only 1/4 C sucanat for the coconut sugar. Also, used pastured raw milk from a local dairy and added 1 egg from one of our own hens. Fabulous. Absolutely love these!!! I’m going to freeze whatever I can (as they are going fast!) for a quick snack or breakfast.
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- Martha says
Thank you so much Lynette – Sounds like a great variation! The recipe is very flexible!
- Laura says
I am highly entertained that you bought a 3 lbs bag bag on a whim–sounds like something I would do. And I LOVE that these do not have bananas! Most breakfast cookies do. Pinned and making!
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- Martha says
LOL – Thanks Laura – it is very easy (too easy) to get carried away at BJ’s… 🙂 Hope you like the recipe!
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- Kirsten says
Martha,
I eat dirty, but I picked up that big bag of flax at Costco to use making granola and used it also to make vegan muffins and cookies for the cookie plate when my neighbor was vegan over the holidays. It wasn’t until my spouse dumped some into the container of oatmeal that I realized I could add it alongside flour & oats–NOT as an egg replacer or granola binder. Yum! Now I put a tablespoon in my morning bowl of oatmeal.
When I have a morning bowl of oatmeal.I think my kids would rather have a morning COOKIE instead!
Thanks!
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- Martha says
Great ideas Kirsten! I’m going to scour your blog for recipes that use flax! 🙂
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- Kristina says
…because everyone needs a cookie for breakfast sometime.
I *do* have everything to make these, and will be soon – probably this weekend! thanks for the recipe, these look wonderful!
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- Martha says
Thanks Kristina! I hope you enjoy the recipe!
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- Alyssa @ Simply Quinoa says
Cookies for breakfast? Don’t mind if I do! I love that these are portable – so many times I’m racing out the door and need something quick to take with me. These would be perfect!
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- Martha says
Thanks Alyssa!
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- Marye says
I love flax! It just adds so much yum to baked goods. These look absolutely delish! I have teenagers and I like recipes like this that are grab and go but good for you too! Thanks for sharing.
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- Martha says
Thanks Marye – We’re definitely becoming flax-eating and loving converts too!
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