Make a whole batch of Make-Ahead Flax Cookies at the beginning of the week and you’ll know that you’ll start each day on the right foot.
I read the line above and feel pretty sure I know what you’re thinking:
Cookies? Start each day? Does that mean what I think it means? Cookies for breakfast!
Cookies for breakfast?
You bet that’s exactly what it means! Who said we can’t have cookies for breakfast? The real question is whether or not you want cookies for breakfast. That might not be the case if we’re talking about chocolate chip cookies or frosted gingerbread cookies. But with these Make-Ahead Flax Cookies, you will absolutely want to enjoy them with a cup of hot Earl Grey tea or a mug of your favorite coffee.
Certainly, I get that we’re going against the grain here. Cookies aren’t your typical breakfast food. But think of it this way. Your typical cereal has tons of sugar in it. People don’t blink an eye at the idea of cinnamon rolls or coffee cake for breakfast. Those might not be cookies, but they are quite sweet. Even scones may have a fair bit of sugar.
So if those count as breakfast foods, why not these cookies? Let’s break down some breakfast walls here! Besides, this recipe includes all sorts of healthy ingredients. You’ve got walnuts, rolled oats, wheat flour, flax meal, peanut butter, cherries, and cinnamon. And did I mention that one recipe makes two dozen cookies?
Certainly, I won’t tell anyone if you decide to keep them for yourself, but this recipe also makes it easy to share the goodness with friends, neighbors, or the staff at your favorite coffee shop. Give these a try and see what you think!Print
Make-Ahead Flax Cookies
Who said cookies aren’t for breakfast? Made with protein and fiber, these Make-Ahead Flax Cookies are the perfect way to start your day.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Bakery
- 1 cup walnuts
- 1 1/2 cups old-fashioned rolled oats (not instant)
- 1/3 cup whole wheat flour
- 1/2 cup flax meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, plus extra for topping
- 1/2 cup creamy peanut butter
- 1/4 cup canola oil
- 1/4 cup blue agave nectar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries
- 1 cup semisweet chocolate chips
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into ﬂour; transfer to a bowl. Mix in the oats, whole wheat ﬂour, ﬂax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the peanut butter, canola oil, agave nectar, brown sugar, egg, and vanilla in the food processor and process for a few seconds to blend the ingredients well; transfer the peanut butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the peanut butter mixture.
- Using a cookie scoop, shape the dough into 1½-inch balls and place on the prepared baking sheets about 2 inches apart.
- Bake until lightly browned, 8 to 10 minutes.
- Remove from the oven and ﬂatten the cookies with a spatula. Cool for about 5 minutes on the baking sheets and sprinkle with cinnamon before serving.
What do you think? Are cookies for breakfast at least sometimes? What about these Make-Ahead Flax Cookies?