Flaxseed Cookies (Healthy and low carb)

These Flaxseed Cookies are easy to make and are perfect with your morning coffee! Cookies for breakfast is the best kind of breakfast!

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:

1. Preheat the oven to 350 degrees. Now, line your baking sheet with parchment paper or a silicone baking mat.
2. Next, whisk together your dry ingredients in a medium bowl.
3. In the same bowl, add eggs and coconut oil. Mix everything till you have a smooth, creamy dough.
4. 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.
5. Let the cookies bake for ten minutes.
6. 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.

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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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