Type what you have

Ingredients

• ✓ flax meal
• water
• all-purpose flour
• baking powder
• anise seed
• almond butter
• brown sugar
• anise extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix ground flax and water in a bowl; let sit until thickened, about 10 minutes.
3. 3 Combine flour, baking powder, and ground anise seeds in a bowl; mix until well combined. Add flax mixture, almond butter, brown sugar, and anise extract; mix well until a soft dough forms. Shape into 2-inch balls and place on the prepared baking sheets. Flatten balls lightly with your hand.
4. 4 Bake in the preheated oven until bottom is lightly golden, 20 to 25 minutes. Dust with confectioners' sugar.

By Fioa

Ingredients

• ✓ flax meal
• cooking spray
• water
• self-rising flour
• cocoa powder
• butter
• white sugar
• vanilla extract
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray.
2. 2 Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl.
3. 3 Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans.
4. 4 Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.

By Jane Ferrell Tippett

Ingredients

• ✓ flax meal
• white whole wheat flour
• baking powder
• orange juice
• orange extract

Instructions

1. 1 Whisk flour, baking powder, and flax meal together in a bowl; stir orange juice and orange extract into flour mixture until batter is well-combined.
2. 2 Heat a lightly oiled griddle over medium-high heat, or an electric griddle to 375 degrees F (190 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Marie Angel Cat

Ingredients

• ✓ flax meal
• rolled oat
• semisweet chocolate chip
• peanut butter
• honey
• vanilla extract
• salt

Instructions

1. 1 Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

By JANETSTATHAM

Ingredients

• ✓ flax meal
• rolled oat
• all-purpose flour
• vegan semi-sweet chocolate chip
• cashew
• sunflower seed
• wheat germ
• cinnamon
• salt
• honey
• almond butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking dish with aluminum foil.
2. 2 Whisk oats, flour, chocolate chips, ground cashews, sunflower seeds, flax meal, wheat germ, cinnamon, and sea salt together in a large shallow bowl.
3. 3 Stir warmed honey, almond butter, and vanilla extract together in a bowl until well-mixed. Pour honey mixture into oat mixture; stir until batter is well-combined. Turn batter out into prepared baking dish. Lay a sheet of waxed paper over batter and press firmly to evenly distribute in the baking dish. Remove and discard waxed paper.
4. 4 Bake in the preheated oven until golden and fragrant, about 12 minutes. Pull aluminum foil from baking dish and cool bars in the aluminum foil for 10 minutes; remove and discard aluminum foil. Cut into bars.

By Extropian

Ingredients

• ✓ flax meal
• cornstarch
• lemon juice
• maple syrup
• tart cherry
• almond extract
• vanilla extract
• egg
• maple syrup
• whole milk greek yogurt
• butter
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• almond
• almond flour
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
2. 2 Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
3. 3 Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
4. 4 Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
5. 5 Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
6. 6 Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

By Kim

Ingredients

• ✓ flax meal
• walnut
• rolled oat
• whole wheat flour
• baking soda
• cinnamon
• salt
• almond butter
• brown sugar
• canola oil
• blue agave nectar
• egg
• vanilla extract
• semi-sweet chocolate chip
• cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
2. 2 Pulse walnuts in the bowl of a food processor until ground into a flour; transfer to a bowl. Stir in oats, flax meal, whole wheat flour, baking soda, cinnamon, and salt until thoroughly combined.
3. 3 Combine almond butter, brown sugar, canola oil, agave nectar, egg, and vanilla extract in the bowl of a food processor; pulse to blend well. Transfer almond butter mixture to a large bowl; fold in chocolate chips and dried cherries. Stir oatmeal mixture into almond butter mixture; dough will be very thick.
4. 4 Scoop dough by heaping teaspoons; roll into balls and place on the prepared baking sheets, about 2 inches apart.
5. 5 Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from the oven; flatten cookies with a spatula. Cool on the baking sheets for about 5 minutes before transferring to wire racks to finish cooling.

By IrisMac