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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I love these so much! I wanted to ask if they can be frozen. I’m the only one who eats them so they will last a long time
Made these twice both times I doubled the recipe to keep in the fridge for snacks. Such a fast and simply recipe I loved them
So happy to hear this! Thank you!
I made two batches at once. Both batches had regular ground flaxseed since I didn’t have golden flaxseed available. In one batch are used organic cane sugar. In the other I use erythritol. The erythritol batch stiffened up pretty quickly, and the cookies didn’t spread as much. However, they didn’t really firm up in the oven, even after baking for 16 minutes.
The sugar batch was “looser,” and they made flatter cookies. Surprisingly, these did firm up so they could be hand held.
BOTH tasted delicious. I will definitely make again (with other tweaks in the variables) as we have some keto-eaters and others Who are gluten and dairy free peeps.
Made a batch this morning to try them out – they were amazing! So good in fact I made another batch in the afternoon. This is a winning recipe for keto’ites, thank you for creating and sharing.
Thanks so much for your feedback! If you get a chance, would you please leave a star rating? It really helps my recipes get found more easily. 🙂
Can I substitute the almond flour for oat flour or any other flour?
Super easy to make and tastes great. Highly recommended.
I used what I had in the pantry: white flour, white sugar and vegetable oil.
Would I be able to substitute hazelnut flour for the almond flour?thanks!
Hi! I’m so sorry but I can’t predict how that would work since I haven’t tried it.
I was dreading making these, as the last ‘keto flax’ recipe I tried was just… well…awful (was not yours btw!!). But, these cookies turned out so yummy, I am having to control myself not to go eat more!! I will be adding these as a staple to my keto lifestyle… I needed to get flax in my diet for the prebiotic benefit, thank you for making it something I can looked foward to!
Thanks so much for your feedback!
I’ve made these cookies at least 5 times. I love them!! Super fast and easy and they taste great!!
Thanks for your feedback!
I made these, but used regular flour, Splenda, and substituted unsweetened applesauce for the oil. I also added raisins. They did not spread, and were delicious!
Thanks for letting us know!
Nov. 17, 2020
I made this recipe just yesterday. Since the batter could stand it I added a scoop of Whey protein powder and a tsp of vanilla. Very delicious!
Haven’t tried the recipe yet, do you think I can use honey to sweeten? If so how much?
Hmmmm I’m not sure as the ratio will be different with a wet ingredient. Sorry!
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.