Gluten Free/ Low Carb/ Snacks/ Vegetarian

Chewy Peanut Butter & Flaxseed Cookies

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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.  

peanut butter  

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!  I baked mine in two batches.



peanut butter


peanut butter

Peanut Butter & Flaxseed Cookie
Course: Cookies
Author: Angela Coleby
  • 1/2 cup (84g) Ground flaxseed
  • 1/2 cup (100g) Erythritol or sugar substitute
  • 1 Egg
  • 1/2 cup (113g) Butter softened at room temperature
  • 1/2 cup (125g) Peanut butter unsweetened
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat the oven to 180C/350F degrees.

  2. Place the butter and erythritol (sugar substitute) in a bowl and mix together until a smooth mixture.

  3. Add the egg, vanilla essence and peanut butter and mix until well combined and smooth.

  4. Add the remaining ingredients and blend until combined.

  5. Line a baking tin with parchment paper.

  6. Place about a teaspoon of the mixture onto the parchment paper and keep about an inch apart (the cookies will spread during cooking). I cooked these in two batches on one tray.

  7. Bake for 15-20 minutes until golden.

  8. Remove, let cool, eat and enjoy!

Recipe Notes

Makes 15-20 cookies

Nutritional info per cookie (based on a batch of 15) – 139 Calories, 13g Fat, 3g Protein, 3g Carb, 2g Fibre, 1g Net Carb

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  • Reply
    November 5, 2016 at 1:39 pm

    I’ve come across your webpage after searching for a low carb crumble and wow I can’t believe how many amazing recipes you have :))
    Please can I ask do you think it’d be ok to freeze the mixture? X

    • Reply
      Angela Coleby
      November 5, 2016 at 8:30 pm

      Hi Hayley and welcome! Hope you enjoy the recipes. Yes, freezing this should be okay. Happy Baking!

  • Reply
    May 7, 2016 at 9:02 am

    These are excellent tasting. Any idea how to make them crunchy? I was reading that ‘protein powder’ and the elimination of eggs could help? Thought I’d ask you or if you had a crunchy version? Thanks

    • Reply
      Angela Coleby
      May 7, 2016 at 11:04 am

      Perhaps the protein powder and reduction of eggs would help make it more crunchy? I’d be tempted to say cook them for a bit longer or leave them to dry out in the oven once you’ve finished baking them, but would be a bit cautious of them burning.

  • Reply
    February 22, 2016 at 2:01 pm

    Does it matter if it’s golden or brown ground flaxseed ?

    • Reply
      Angela Coleby
      February 23, 2016 at 11:08 am

      Not at all. Just as long as it’s ground!

  • Reply
    January 19, 2016 at 5:30 pm

    What lovely inviting fllax pb cookies! They look just Amazing! Mmmmmmm!

  • Reply
    January 9, 2016 at 9:07 am

    Do you think this recipe would work with Almond butter?

    • Reply
      Angela Coleby
      January 9, 2016 at 11:39 am

      Hi, yes it would! Enjoy and let me know how it worked out for you!

      • Reply
        January 11, 2016 at 8:52 am

        I made the cookies with almond butter and they were scrumptious! 🙂

  • Reply
    January 8, 2016 at 11:37 am

    Really excited to try this– I love PB cookies so much.

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