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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Giselle says
January 5, 2018 at 11:49 amFollowed 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.
Maryea says
January 5, 2018 at 1:04 pmThanks for your feedback, Giselle!
Tina Olson says
August 12, 2019 at 7:54 pmTasty but cakey. I will try 1 egg next time since I like a little crunch
Jenny says
January 20, 2018 at 11:34 amLove these.
★★★★★
Courtney says
February 17, 2018 at 8:38 pmJust 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!!
Maryea says
February 18, 2018 at 11:04 amGlad to hear that Courtney! 🙂
Maria says
March 14, 2018 at 9:29 amMy 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
Maryea says
March 14, 2018 at 9:17 pmHmmm…very strange. I’m not sure since i don’t know what kind you used but I suspect you’re right.
Renae says
March 14, 2018 at 2:07 pmThese 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…
★★★★★
Maryea says
March 14, 2018 at 9:15 pmIt may be a different type of almond flour? My almond flour is light; is yours dark?
Renae says
March 25, 2018 at 6:08 pmMy 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.
Michelle says
April 7, 2018 at 10:03 amI used butter instead of coconut oil and they were delicious!
Maryea says
April 7, 2018 at 5:38 pmAwesome! Thanks for the feedback! 🙂
Anne says
April 19, 2018 at 8:04 pmI substituted butter for the coconut oil. These came out really good. Unfortunately, too good, I could not stop at one cookie!
★★★★★
Maryea says
April 20, 2018 at 10:00 amHaha I know that feeling!
Joanne says
March 2, 2019 at 9:29 pmFabulous recipe!
My dough was also thick and sticky. ( swapped in 1/2 butter, 1/2 coconut oil) would say that the reason is how the almond flour is measured. Because it is dense, it tends to compact itself. Measuring by weight is more accurate.
I ended up with a chewy soft cookie that I topped with a cream cheese filling…yum!
Shirley says
April 22, 2018 at 10:01 amLOVE!! Kid approved! I used one teaspoon pumpkin pie spice and one teaspoon cinnamon. Only problem…everyone wanted more. 😀
R says
April 28, 2018 at 4:53 pmOk
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
Shanna says
June 20, 2018 at 12:54 pmDelicous cookies and very filling. Easy to make, as well. Thank you for the recipe!
★★★★★
Maryea says
June 21, 2018 at 2:31 pmYou’re welcome!
Kathy Falco says
July 15, 2018 at 6:19 pmCan I use Stevie as sweetener ?
Maryea says
July 16, 2018 at 7:16 amYes, but I’m not sure how much you would need. Please let me know if you try it!
Melissa says
July 29, 2018 at 9:27 pmI 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!
★★★★★
Maryea says
July 30, 2018 at 9:15 amThanks for your feedback, Melissa!
Debbie says
October 17, 2018 at 12:13 pmDo these crisp up or or they a cakey cookie?? they look yummy
Giselle says
October 18, 2018 at 4:53 pmThey 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!
★★★★★
Maryea says
October 19, 2018 at 8:49 amThey are not crispy. 🙂
Debbie says
October 18, 2018 at 10:14 pmThese 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
Maryea says
October 19, 2018 at 8:48 amYou’re welcome!
Danielle says
October 25, 2018 at 9:11 amI 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! 🙂
Ashish Chougule says
January 11, 2019 at 1:48 amI 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. 😛
★★★★
Maryea says
January 11, 2019 at 6:29 amIf you keep them in the refrigerator, they should last 5-7 days.
Jennifer Morris says
January 29, 2019 at 12:30 amI 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!
★★★★★
Maryea says
January 29, 2019 at 8:37 amGlad to hear that!!
Cindy says
April 17, 2019 at 11:57 amThey are baking now. The batter is delicious! Question: Is the carb count 2.2g net or total carbs per cookie? Thanks. I love recipes including flax meal.
★★★★★
Maryea says
April 20, 2019 at 7:35 amThat is per cookie. I hope you loved the baked result! 🙂
Joane says
May 13, 2019 at 4:36 pmI make these all the time however, the batter is thick. I made it to the T. Super duper delicious with a slab of butter 🥳
★★★★★
Shannon says
May 24, 2019 at 2:09 amLove these cookies! I don’t know if the carb count is right as swerve alone has 4 carbs per tablespoon. I’m getting 6.3 carbs & 1.9 fiber per cookie. I made 16 smaller cookies.
★★★★★
Maryea says
May 24, 2019 at 10:31 amThe ingredients in Swerve do not affect blood sugar, so the carbohydrates it contains are considered non-impact. It’s considered 0 net carbs, so I don’t include them as it would be confusing.
Jack Benimble says
July 12, 2019 at 2:46 pmMy 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.
★★★
Candace says
August 5, 2019 at 12:24 amLet 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!!
★★★★★
jeannie says
September 4, 2019 at 12:12 amThank 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 !
★★★★★