These Low Carb Flaxseed Cinnamon Breakfast Cookies are easy to make and are perfect with your morning coffee!
This is a legit breakfast cookie. Like not a breakfast cookie that’s called a breakfast cookie but is really a real cookie that you should eat for dessert. (Although you could eat this for dinner. Totally could.) But also not a breakfast cookie that tastes like cardboard.
It’s a low carb breakfast cookie that is lightly sweet, with a nice nutty flavor spiked with cinnamon. It pairs perfectly with your morning coffee. 
Whether your morning consists of watching Friends reruns in peace before the kids get up, or rushing to beat morning traffic with breakfast on the go, this low carb breakfast cookie fits right in. The texture is half cookie and half muffin and perfect for any morning.
My husband Tim has embraced a low carb diet for the last six months. At first I was a bit skeptical and maybe even a little against the idea as I have always strived for balance and embracing a variety of all foods. BUT. He’s lost 40 pounds and says he feels better than he’s ever felt. I have to support that.
I’ve done a lot of experimenting with learning a new way of baking. I’m soooo used to baking with whole grains, that’s it’s been a big adjustment for me. It’s taken practice, but I am SO happy with how these low carb breakfast cookies turned out.
I used Swerve sweetener to sweeten these. Swerve is a natural sweetener that’s made from erythritol and oligosaccharides. Here’s a little info about this sweetener straight from the source:
“Erythritol is made by fermenting glucose with Moniliella pollinis, a natural microorganism. It also naturally occurs in many fruits and vegetables like melons, grapes and asparagus. Erythritol is classified by the FDA as a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose.
Oligosaccharides are sweet, non-digestible carbohydrates sourced from select fruits and starchy root vegetables. Oligosaccharides are prebiotic fibers, so they’re not only tasty, but they can help stimulate beneficial bacteria in your gut.”
I’ve been really happy with this newer-to-me sweetener. It’s got no weird aftertaste and doesn’t cause any digestive discomfort like some other alternative sweeteners.
If you don’t have this sweetener and still want to try these cookies, you can use whatever sweetener you have on hand. Regular sugar, coconut sugar, or Sucanat will all work. Obviously, they won’t be low carb anymore, but these cookies will still be delicious! 
Low Carb Flaxseed Cinnamon Breakfast Cookies
These Low Carb Flaxseed Cinnamon Breakfast Cookies are lightly sweet, spiked with cinnamon flavor, and perfect with morning coffee!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 large cookies
Ingredients
- 1/2 cup ground flaxseed meal
- 1/2 cup almond flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup Swerve sweetener
- 2 large eggs
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flaxseed meal, almond flour, cinnamon, baking powder, salt, and sweetener.
- Add the eggs and coconut oil and mix until well combined.
- Scoop the cookie dough (it will not be thick) using an ice cream scoop and place on the baking sheet at least 3 inches apart. The cookies will spread a lot when baking. If desired, sprinkle the top of the cookies with extra cinnamon.
- Bake in the preheated oven for 10 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire baking rack to cool completely. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 218
- Sugar: 0.4 grams
- Fat: 19 grams
- Carbohydrates: 2.2 grams
- Fiber: 6 grams
- Protein: 8 grams
If you make these Low Carb Flaxseed Cinnamon Breakfast Cookies, I would LOVE to see it! Take a picture and share it on the Happy Healthy Mama Facebook page or on Instagram and tag me @happyhealthymama! 🙂
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Healthy Living Playbook!
Followed the directions to a T, but my dough was more on the thick side. I used a TBS cookie scoop and made a dozen cookies. Baked for 9 minutes. They are a bit muffin-y, but really tasty! I will definitely make these again.
Thanks for your feedback, Giselle!
Love these.
★★★★★
Just made these and they turned out well!! Not too sweet but definitely helped my sweet tooth. I added a few nuts in the batter and topped with extra cinnamon ‘sugar’ butter 😉 thanks!!
Glad to hear that Courtney! 🙂
My dough turned out really thick and sticky..they didn’t flatten at all while baking, needed like 15 min or more to bake and turned out more like a muffin than cookie 🙁 my guess is these are really sensitive to the type of flaxseeds/almond flour used
Hmmm…very strange. I’m not sure since i don’t know what kind you used but I suspect you’re right.
These are really tasty, but why are yours so light in color? I followed recipe to a T and my dough is thick and much darker…
★★★★★
It may be a different type of almond flour? My almond flour is light; is yours dark?
My almond flour is also light. I just made these again and they are SO delicious, so color doesn’t matter lol. I just wondered if maybe I did something wrong.
I used butter instead of coconut oil and they were delicious!
Awesome! Thanks for the feedback! 🙂
I substituted butter for the coconut oil. These came out really good. Unfortunately, too good, I could not stop at one cookie!
★★★★★
Haha I know that feeling!
LOVE!! Kid approved! I used one teaspoon pumpkin pie spice and one teaspoon cinnamon. Only problem…everyone wanted more. 😀
Ok
I made this BUT I substituted all purpose flour for the almond flour, and agave five sweetener for the other sweetener.
I got 12 tablespoon size cookies and 6 more I put pecans in. They were cake like but everyone enjoyed them
Delicous cookies and very filling. Easy to make, as well. Thank you for the recipe!
★★★★★
You’re welcome!
Can I use Stevie as sweetener ?
Yes, but I’m not sure how much you would need. Please let me know if you try it!
I love having these on hand when I’m really trying to cut back on carbs. I add an extra egg to increase the protein and some pecans for fun. Then when I want a real treat I mix butter with sugar free honey and spread it on. Yum! Thank you so much for this recipe!
★★★★★
Thanks for your feedback, Melissa!
Do these crisp up or or they a cakey cookie?? they look yummy
They are not crispy. Like the preamble said, 1/2 muffiny 1/2 cookie-y.
They’re really fast to whip up and quite tasty so you should give them a try!
★★★★★
They are not crispy. 🙂
These are soooo good! I added Maple extract and chopped pecans and left out the salt. I also baked them longer for crisp edges and more cookie texture. Going to try making these half the size and getting more cookies. Thanks for a great recipe
You’re welcome!
I just made these and they are still baking so I can’t rate quite yet but I did have a few comments about prep. I am very sensitive to “fake” sugars so I just never use it and I do believe it greatly changes the consistency of the dough, so just a heads up for others like me. And secondly, I don’t have aby kind of ice cream scoop. Would it be possible to add on the recipe or post in the comments the actual measurement to use for dishing these out, please? Thanks for the recipe! 🙂
I cooked this and found it too good !! Thanks for the recipe.
I have one question – How long we can store these cookies? Please let me know, as I made around 7 cookies and I want to eat daily 1. 😛
★★★★
If you keep them in the refrigerator, they should last 5-7 days.
I made these today… I accidentally added 1/2 cup coconut oil instead of a 1/4 and they came out just fine. DELICIOUS!! Thank you!
★★★★★
Glad to hear that!!