These Flaxseed Cookies are easy to make and are perfect with your morning coffee! Cookies for breakfast is the best kind of breakfast!
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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 an after dinner treat. 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, embraced a low-carb diet for a period of time a few years back. 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 lost 40 pounds and said he felt better than he’d ever felt. I have to support that.
During that time I did a lot of experimenting with learning a new way of baking. I’m was soooo used to baking with whole grains, that it was a big adjustment for me. It took practice, but I was SO happy with how these Flaxseed Cookies (a low carb breakfast cookie!) turned out.
If my family could, they’d have cookies for breakfast, lunch, and dinner! Every single day! That’s the level of cookie madness I have to deal with. So, when I want them to get some nutrients from their cookies, I make these Flaxseed Cookies. 
While it’s not like making a classic chocolate chip cookie recipe, it can still satisfy our sweet tooth while packing in some of nature’s best ingredients with minimum prep time. You’re getting omega-3 fatty acids from the flaxseeds, antioxidants from almond flour, and proteins from eggs.
Talk about a healthy snack!
Plus, these cookies are gluten-free and dairy-free! So even if you’re on a keto diet or any other low-carb diet, you can still have your favorite treats without worrying about the carb count.
Serving this to the fam as their new low-carb breakfast cookie? Pair it with a cup of almond milk or your favorite smoothie. And if you’re baking these for a party, drizzle some melted dark chocolate on top for a delicious finish.
Ready to whip up some flaxseed cookies? Let’s check out the ingredients we’ll need.
Ingredients for Flax Seed Cookies
This recipe is quick to make and super pocket-friendly. All the healthy ingredients below are easy to find and don’t cost much. That’s a great win!
Ground Flaxseed Meal
Flaxseeds, as I mentioned earlier, are loaded with omega-3 fatty acids. They also have anti-inflammatory properties and are packed with essential nutrients. But our bodies can’t break down whole flaxseeds. So, we’ll use half a cup of flaxseed meal for better nutrient transfer.
The meal will also add texture and flavor to your cookies. You’ll also notice that your cookies hold their shape better. As you can see in the varied photos here, I have made these with both golden flaxseed meal and regular flaxseed meal. The cookies will spread more and be thinner with the golden flaxseed meal and not as much with the regular variety. Both work and have delicious flavor and nutrients!
Almond Flour
Almond flour has become my go-to option for healthy baking and cooking. It’s low on carbs, rich in protein, and a great source of antioxidants. Also, it’s gluten-free.
Almond flour adds an incredible nutty flavor to your cookies that you won’t get with whole wheat flour or all-purpose flour. Plus, almond flour helps give the cookies a nice golden-brown color when they’re baking.
We’ll need half a cup of almond flour.
I haven’t tried these with coconut flour or any other flour. Coconut flour won’t work with the same ratio since it soaks up a lot more liquid than almond flour. Let me know if you experiment and try different flours!
Cinnamon
Cinnamon adds a nice warm flavor to the cookies and pairs perfectly with nutty almond flour. Plus, it’s got some amazing health benefits – from regulating blood sugar levels to aiding digestion and boosting metabolism.
We’ll add two teaspoons of ground cinnamon to the recipe.
Baking Powder
For the recipe, you’ll need two teaspoons of baking powder. Don’t skip this one if you want your cookie dough to spread up and out beautifully.
Salt
Salt balances the sugary flavor like a charm. You might not know this, but it also makes your cookies chewier. Sprinkle 1/4 teaspoon of salt in your flour mixture and you’re good.
Eggs
Use two large eggs for this recipe. The eggs help bind all the ingredients together and add a moist texture to your cookies.
Swerve Sweetener
Swerve Sweetener is the brand of erythritol I use most often and has zero calories. It caramelizes perfectly and holds its shape like sugar. Also, don’t worry about high blood sugar levels, as Swerve is made from natural ingredients and doesn’t contain added sugars.
We’ll use 1/3 cup of Swerve Sweetener for this recipe.
Coconut Oil
Melted coconut oil will add moisture to your cookies. You might also notice a subtle flavor boost. Plus, it’s incredibly healthy. For this recipe, you’ll need 1/4 cup of coconut oil. Canola oil will work too.
Optional Ingredients
Here are a few ideas if you’d like to add extra nutrients or flavor enhancers to your flaxseed cookies!
- Chia seeds
- Peanut butter
- Dark chocolate chips
- Vanilla extract
These are totally optional, so choose according to your taste and preferences.
Now, let’s get baking.
How to Make Flaxseed Cookies
This recipe yields 6 decent-sized cookies with only six simple steps. Here’s what you need to do:
- Preheat the oven to 350 degrees. Now, line your baking sheet with parchment paper or a silicone baking mat.
- Next, whisk together your dry ingredients in a medium bowl.
- In the same bowl, add eggs and coconut oil. Mix everything till you have a smooth, creamy dough.
- Scoop the cookie dough on your prepared baking sheet, using an ice cream scoop. Leave about 3 inches of space between each cookie. You’re leaving the gap to allow your cookies to spread when baking. If you like, you can sprinkle extra cinnamon on your cookies at this point.
- Let the cookies bake for ten minutes.
- Next, leave the cookies on the baking sheet for at least 5 minutes. Now, transfer them to a cooling rack to cool down completely. Once cooled, dig in!
Frequently Asked Questions
I Can’t Find Ground Flaxseed Meal. What Should I Do?
Flaxseed meal is readily available in most well-stocked grocery stores. If you can only find flaxseeds, grind them into a coarse meal using an electric coffee grinder or a food processor. It will take just a few minutes.
Can I Make These Flaxseed Cookies Vegan-Friendly?
Unfortunately, these cookies will not work without the eggs.
Can I Use Any Other Sweetener?
Yes. If you don’t want to use Swerve, you can use
Can I Freeze These Flaxseed Cookies?
Yes! Once you make the cookies and let them cool completely, just transfer them to an airtight container and freeze them for up to six months. In the fridge, they’ll last for five days.
Low Carb Flaxseed Cinnamon Breakfast Cookies
- Total Time: 15 minutes
- Yield: 6 large cookies 1x
Description
These Flaxseed Cookies are lightly sweet, spiked with cinnamon flavor, and perfect with morning coffee!
Ingredients
- 1/2 cup ground flaxseed meal, golden or regular*
- 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 using an ice cream scoop and place on the baking sheet at least 3 inches apart. 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!
Notes
*When I use golden flaxseed meal with these, the cookies spread more and are thinner. They spread less and are thicker with regular flaxseed meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
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! 🙂
Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board:
If you love healthy cookies as much as I do, try these Almond Flour Peanut Butter Cookies or these Keto Peanut Butter Cookies with Chocolate.
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This is exactly the recipe I was looking to make for my mom and I as we try to incorporate nutritious ingredients into our treats!
I use 1 cup of Stevia. Added cinnamon and vanilla. Chopped walnuts on top. Then tried apple pie spice instead of cinnamon. Next will try pumpkin spice. Then Almond extract and sliced almonds. The options are endless. Problem: eating three before they cool. Thanks so much!
my batter was very watery so i added about half a cup of raw oats and half a cup of sugar free mini chocolate chips and instead of the sweetener I added maple syrup and they came out fluffy and delicious and you could never guess what was actually inside
Really good. I am a spiceaholic so I added some ground clove, ground ginger and a pinch of cardamom along with the cinnamon. I don’t use Swerve, so I added 2 Tbsp. of organic pure maple syrup. To offset that added liquid I added a scant 1/4 cup of coconut flour. They did not spread (I only had golden flax meal). I will make these again for sure.
I absolutely love this recipe! Low carb. It’s delish just the way it is.
Made some mods since the first try: I use 1 cup of Stevia. Added cinnamon and vanilla. Chopped walnuts on top. Then tried apple pie spice instead of cinnamon. Next will try pumpkin spice. Then Almond extract and sliced almonds. The options are endless. Problem: eating three before they cool. Thanks so much!
I just tried these but I was craving a chocolate treat so I added cocoa powder and pecans to the recipe. I left everything else the same except that I doubled the recipe and cooked in a brownie pan as suggested above. I took these out after about 20 minutes and they had a brownie like texture and were delicious!
Thanks for sharing! Love your modifications.
I might need to try these for our new breakfast cookie next week.
This is my second time making these, I was looking for a low carb recipe to use up some ground flax I had in the pantry. This time I accidentally put hazelnut flour in. I got as much back out as I could, but it ended up being about 1/4c flax and 1/4c hazelnut flour instead of 1/2 c flax. They are delicious! I ate 5 before they even cooled off.
These look amazing for a breakfast treat.
Loved these and will make often. So simple yet so good! Thank you!
Today was the second time I’ve made these cookies, and while I didn’t modify the ingredients, except to add some chopped walnuts, I did modify the baking method. I put them into a well-oiled brownie pan. I wound up with about 8 1/2 cookies. I had to cook them for about 16 minutes. I like the fact that they feel a little more substantial as I bite into them. I also let them sit and absorb moisture into the flaxseed for about 30 minutes before I baked them. If someone else wasn’t as thrilled with the “flat frisbee“ version of this cookie, I would really encourage them to try this! Thanks 😊
Thank you for your feedback and the tip!
I thought they were so good that I shared them with my husband without telling him they were sweetened with Swerve. Even after I told him, he wants more! YUM!
So happy to hear this!
This recipe looks really good. But the carb count can’t be right, unless it’s net carbs.
I don’t count the carbs from the Swerve since they are considered non-impact.
Love this recipe – it fits my plant paradox lifestyle, tastes great, and so easy to make! Perfect breakfast cookie to grab on the way out the door in the morning! Thank you for sharing!
I developed this recipe when we were interested in the Plant Paradox way of eating. I’m glad to hear you enjoy it!