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 1x
Ingredients
- 1/2 cup ground flaxseed meal (I prefer golden flaxseed meal if you can find it)
- 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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I gave this a try because I wanted something sweet and dessert-like, and it seemed like an easy and fast recipe to be worth the risk. WOW! They were great! I added 1/4 cup of ground walnuts and I used a combination of Splenda and erythritol. I wound up making 18 smaller cookies (that way, I get to eat more cookies lol). The cookies were really satisfying. I’ve put the remainder in a Ziploc bag; I hope they’re just as good tomorrow.
★★★★★
Thanks for your feedback!
How many net carbs ?
I love these cookies! I followed the recipe mostly as is except I used golden monk fruit as sweetener & I added some cardamom & vanilla extract. I also let my dough cool in the fridge for about 20 min before baking because I didn’t want my cookies to spread too much. I got 12 normal sized cookies from a single batch. Will be making again. Thanks!
★★★★★
I am new at this – is melted butter an OK replacement for coconut oil. We love dairy
haha yes that will work.
Wow! I’ve been low-carb/keto for over two years now and have tried many different keto cookie recipes. This one is by far my favorite! A lot of keto cookies end up with a crumbly, grainy, or dense texture due to almond flour, etc. But these came out so light and fluffy! I actually mixed in a sprinkle of chia seeds and a small dollop of low-sugar peanut butter- they came out delicious. And for such a low net carb count, I will definitely be adding these into my dessert rotation.
Happy to hear that!
These cookies surprised me!Simple, easy and tasty, thanks a lot!
Do cookies need a refrigerator?
★★★★★
They will last a little longer in the refrigerator, but are fine stored on the counter for about 2 days.
Thank you – another delish Keto cookie for my cookie jar! I doubled the recipe but only used 3 eggs and the results were perfect. The batter slightly thickened as it sat in the mixing bowl, and cookies baked up nicely. I added unsweetened shredded coconut and coarsely chopped pecans. Just excellent taste and results !
★★★★★
Let me start by saying you need to win some kind of award for this recipe. These cookies are good. They’re not “good for keto,” they’re just plain good! I have made these cookies 4 times. I added vanilla extract the first time, and they were great. But for all the rest, I tried new things. I added 2 tablespoons of unflavored gelatin to all other batches and it gave them the perfect level of chewiness. I tried another batch with ginger and nutmeg for a ginger snap, and lemon juice and zest for a zesty lemon variety. They have all exceeded my expectations. I have plans for more flavors and can’t thank you enough for sharing this recipe. With my ingredients, these came out to 1.3 net carbs each (making 6 huge cookies like you), and that can’t be beat. I used to love Fat Snax and High Key chocolate chip cookies. I’ll save my money and make my own for forevermore!!
★★★★★
My wife and I tried this today. Followed recipe exactly. Used convection oven. The best thing I liked about them was they were easy to make and cook. Very simple. The worst thing about them was their consistency. The egg definitely made my cookies fluffy, almost spongey and very light. This recipe provides a very light cookie perfect for breakfast. Was hoping for a denser cookie. I did like chewing them and the high quality cinnamon we used was barely enough. If you love cinnamon, you may want to add a dash more. We did sprinkle more on top. I would make again. Next time, I will try with one egg. Many thanks.
★★★