Peanut butter and ground flaxseed come together to make a healthy and filling chewie cookie. Gluten free and low in carbs these cookies are a great snack.
This is a healthy low carb and gluten free cookie that would be great for breakfast or those mornings when you are on the go and have no time to cook before you run for the train/bus. It's also another great way to sneak flaxseed into your diet.
Flaxseed is a great superfood but can be an acquired taste for some. The Chief Taster munched these without his usual complaints about flaxseed too. His tolerance to flaxseed is my benchmark for how strong the taste is.
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Is Flaxseed Low Carb?
Yes, flaxseed is considered low in carbohydrates. Flaxseed is a seed that comes from the flax plant and is rich in healthy fats, fiber, and protein. In terms of carbohydrates, flaxseed contains mostly dietary fiber and very little digestible carbohydrate.
For every 100 grams of flaxseed, it typically contains about 28 grams of total carbohydrates. However, out of these 28 grams, approximately 27 grams are dietary fiber. Since dietary fiber is not fully digested by the body and does not significantly impact blood sugar levels, the net digestible carbohydrate content of flaxseed is very low.
Ingredients
This is a simple low carb with a few ingredients.
- Peanut butter - we use smooth peanut butter but chunky could be use. Ensure that it is free of sugar and ideally 100% peanuts. Always check the labels!
- Ground flaxseed - golden ground flaxseed is preferable. Darker flaxseed will give a stronger flavor.
- Low Carb Sweetener - we used golden monk fruit sweetener but any other low carb sweetener can be used.
- Butter - unsalted butter is preferable.
How to make keto flaxseed cookies
Beat the butter and sweetener in a bowl
Add the remaining ingredients and chill
Scoop into balls and place apart on a baking tray.
Bake until golden.
Chilling the cookie mixture makes it easier to form in balls.
Cookie Recipe Tips
Excuse the mis-shape of mine as I just threw the mixture onto the baking tray with no sense of proportion! The mixture spreads out whilst cooking so you may not get perfect circles.
Do not place the mixture too close to each other as you will end up with a tray full of cookies that need to be cut out!
Add warming spices such as cinnamon, ginger or nutmeg to the cookie mixture for extra flavor.
Storage
Once cooled, keep the cookies in a sealed container in the fridge. Once the cookies harden they will have a crunchier texture.
Frequently Asked Questions
If you are not a fan of flaxseed, substitute it with almond flour.
All ingredients in this cookie recipe are gluten free.
The peanut butter can be replaced with other nut butters such as almond butter or macadamia butter.
More low carb cookies
Almond Flour Peanut Butter Cookies
Peanut Butter Flaxseed Cookies
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Ingredients
- 1 cup ground golden flaxseed meal
- ½ cup brown monk fruit sweetener or other low carb sweetener
- 1 medium egg
- ½ cup butter, softened
- ½ cup peanut butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees and line two baking sheets with parchment paper.
- Place the butter and low carb sweeter in a bowl and beat until you have a smooth mixture.
- Add the egg, vanilla essence and peanut butter and mix until well combined and smooth.
- Add the remaining ingredients and blend until combined.
- Chill the cookie mixture in the fridge for at least 30 minutes.
- Use a cookie scoop to form small balls of about a large walnut shape, and place them on the prepared baking sheets, keeping them about 2 to 3 inches apart. These cookies will spread so you need a good space between them.
- Slightly flatten the cookie balls and bake the cookies for 15-18 minutes until the cookies are golden.
- Remove the cookies from the oven and allow to cool before handling.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
