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half of a cookie showing the inside texture

Low Carb Flaxseed Cinnamon Breakfast Cookies

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4.9 from 31 reviews


These Flaxseed Cookies are lightly sweet, spiked with cinnamon flavor, and perfect with morning coffee!


Units Scale
  • 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


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. 
  2. In a medium bowl, whisk together the flaxseed meal, almond flour, cinnamon, baking powder, salt, and sweetener.
  3. Add the eggs and coconut oil and mix until well combined.
  4. 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.
  5. Bake in the preheated oven for 10 minutes.
  6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire baking rack to cool completely. Enjoy!


*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


  • Serving Size: 1 cookie
  • Calories: 218
  • Sugar: 0.4 grams
  • Fat: 19 grams
  • Carbohydrates: 2.2 grams
  • Fiber: 6 grams
  • Protein: 8 grams