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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Love 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.
The 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.
I make these all the time however, the batter is thick. I made it to the T. Super duper delicious with a slab of butter 🥳
They 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.
That is per cookie. I hope you loved the baked result! 🙂
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!!
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 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! 🙂
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!
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. 🙂
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!
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!
Delicous cookies and very filling. Easy to make, as well. Thank you for the recipe!
You’re welcome!
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
LOVE!! Kid approved! I used one teaspoon pumpkin pie spice and one teaspoon cinnamon. Only problem…everyone wanted more. 😀
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!
Fabulous 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!
I used butter instead of coconut oil and they were delicious!
Awesome! Thanks for the feedback! 🙂
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.
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.
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! 🙂
Love these.
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!
Tasty but cakey. I will try 1 egg next time since I like a little crunch