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Healthy Golden Flax Breakfast Cookies - A Family Feast

Healthy Golden Flax Breakfast Cookies

Yield: 48 cookies 1x
Prep: 15 minsCook: 10 minsTotal: 25 minutes


  • 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)


  1. Heat oven to 375 degrees.
  2. In the bowl of a stand mixer with paddle attachment, or by hand, cream cashew butter, agave and coconut sugar until blended and creamy.
  3. Add flax, cashew milk and vanilla and mix.
  4. In a separate bowl, combine rolled oats, flour, baking soda and salt.
  5. With mixer running, add dry mixture 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 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.
  8. Cool on pans for five minutes to set then transfer to cooling racks.

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