I know this is a repeat, but it bears repeating as these are a little gem in my Mom It Down series and I just keep coming back to them. Why? Let’s see: they’re super healthy. They’re made made without sugar. They’re gluten-free and they’re full of flax seed and protein. Oh! And they taste great!
You seriously can’t go wrong with these cookies. Just this morning Em asked me if he could have cookies for breakfast and I was all, “Sure you can have cookies for breakfast!” And behold, he had three cookies for breakfast paired with a glass of milk. Awesome, right? My extremely picky child even likes these. He and his father eat them up like they’re treats. And I suppose they are! But they’re super healthy treats! AND I JUST CAN’T WRITE THAT ENOUGH, PEOPLE! You should make these for your family.
- 6 tablespoons unsalted butter (3/4 stick)
- 1 egg
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 3/4 cup flaxseed meal
- 1 cup whole almond meal
- 1/4 cup soy protein powder
- 1 teaspoon baking powder
- pinch of salt
Mom it Down!
Take your unsalted butter out of the refrigerator a while before starting. It should be room temperature—super soft. I usually put mine directly into the mixer.
Preheat oven to 350.
Add honey, vanilla, and egg. Stir that up until it’s creamy. It might be a little lumpy. That’s OK. Once you add the dry ingredients, the batter will smooth out.
In a separate bowl, or directly into a two-cup measuring cup, add all the dry ingredients.
Add that to your mixer.
Spoon walnut-sized balls onto a cookie sheet.
Flatten each one down usig your fingers, a spoon, or a spatula until they are about half their height.
Bake for 10-14 minutes. (Mine used 13 both times.)
If the dough is too sticky, you can refrigerate it for 15-30 minutes. If you’re in a hurry, add a little bit more soy protein powder.
I wish to change the original even more. I might glaze the tops with maple syrup or honey before baking. Also, I think serving these alongside some jam or preserves would outstanding—specifically, strawberry or raspberry. YUM!
I’ve used Booker’s bourbon instead of vanilla and it works perfectly.
P.S. Sorry I haven’t updated in, oh, like forever. We were in Disney last week and I’ve got some stuffs going on. I hope to write more now that things have settled down a bit.