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    Home » Snacks

    Chewy Peanut Butter & Flaxseed Cookies

    Published: Jan 8, 2016 · Updated: Dec 22, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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

    More low carb cookies

    Almond butter cookies

    Cream Cheese Cookies

    Peanut Butter & Flaxseed Cookie

    Angela Coleby
    4.41 from 15 votes
    Print Recipe Pin Recipe
    Course Cookies

    Ingredients
      

    • ½ cup (84g) Ground flaxseed
    • ½ cup (100g) Erythritol or sugar substitute
    • 1 Egg
    • ½ cup (113g) Butter softened at room temperature
    • ½ cup (125g) Peanut butter unsweetened
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ½ teaspoon salt

    Instructions
     

    • Preheat the oven to 180C/350F degrees.
    • Place the butter and erythritol (sugar substitute) in a bowl and mix together until 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.
    • Line a baking tin with parchment paper.
    • 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.
    • Bake for 15-20 minutes until golden.
    • Remove, let cool, eat and enjoy!

    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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Reader Interactions

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      Recipe Rating




    1. Deb Duquette

      October 06, 2021 at 12:12 pm

      Second review! Have made these over and over again. May have changed things up a bit now and again but the basics make for my go to (and only needed!!) cookie recipe. Today used Lily's Pumpkin Spice Flavour baking chips and Maple flavouring instead of Vanilla with some walnuts and they are to die for! This recipe NEVER let's me down!

      Reply
      • Angela Coleby

        October 06, 2021 at 6:54 pm

        You have made me day with this lovely review! Am happy you enjoy the recipe and love your additions on it!

        Reply
    2. Anne Galinsky

      June 15, 2021 at 2:38 pm

      Can taste the salt and baking soda. Baked for 15 minutes- too long! Came out crispy, but does not taste good. I wanted to like them!

      Reply
      • Angela Coleby

        June 16, 2021 at 10:31 am

        That's a shame. I wondered whether it's the brand of peanut butter?

        Reply
    3. vee

      January 28, 2021 at 12:21 am

      cookies turned out great, definitely nice and chewy. i'm not eating low-carb so i used a few tablespoons of brown sugar instead of the sweetener and they turned out great. only required 10-12 minutes in the oven for me. thanks!

      Reply
      • Angela Coleby

        January 28, 2021 at 11:31 am

        Delighted you enjoyed them!

        Reply
    4. Deb Duquette

      November 19, 2020 at 6:28 pm

      These were delish!! Mine came out pretty crunchy but the taste is incredible! Added walnuts and sugar free chocolate chips. Will be making again. And again. And again. Thanks for a great taste treat!

      Reply
      • Angela Coleby

        November 19, 2020 at 7:37 pm

        I love your additions! It's made me want to bake a batch! So glad you enjoyed them and thank you for taking the time to post a review!

        Reply
    5. leechoileng

      September 06, 2020 at 8:21 pm

      Made this 3 times within a week, different peanut butter different texture but all we love whether soft or crispy!

      Reply
      • Angela Coleby

        September 12, 2020 at 10:41 am

        That's great to hear! Glad you enjoyed them.

        Reply
    6. Leechoileng

      September 05, 2020 at 2:40 pm

      Superyummylicious! Thanks Angela

      Reply
      • Angela Coleby

        September 05, 2020 at 8:11 pm

        Glad you enjoyed them!

        Reply
    7. Michelé

      June 14, 2020 at 9:45 pm

      Always a go to fav recipe when in the mood for cookies! TY!

      Reply
      • Angela Coleby

        June 17, 2020 at 10:46 am

        That's great to hear!

        Reply
    8. Rebecca Schillemat

      May 19, 2020 at 7:45 pm

      The cookies came out flat. The batter was like whipped icing before I cooked it. Shouldn't there be more flax than butter to avoid getting pancake flat cookies?

      Reply
      • Angela Coleby

        May 20, 2020 at 1:17 pm

        It might be the quality of the peanut butter you used.

        Reply
    9. Judy

      March 19, 2020 at 7:16 pm

      I’m in Australia and my half a cup of flaxseed only weighs 50 grams, this applies to the other half cup to gram weights of this recipe. I’m going to stick with an Aussie half cup measure and see how they turn out. Can you please check your conversion to grams please

      Reply
    10. Taylor

      February 23, 2020 at 4:47 pm

      I made these twice, and they keep coming out bernick around the edges but not at all crispy and texture. Very soft and breakable texture, and very flat like a tortilla. I wish I knew what I was doing wrong, because the batter is so delicious.

      Reply
      • Taylor

        February 23, 2020 at 4:48 pm

        I meant to say burnt, not bernick lol

        Reply
      • Angela Coleby

        February 23, 2020 at 7:57 pm

        I wonder if it's the oven temperature?

        Reply
    11. Erika

      November 07, 2019 at 4:06 pm

      I live at a high altitude and these didn't turn out at all. what is your suggestion?

      Reply
      • Angela Coleby

        November 08, 2019 at 10:24 am

        Perhaps increasing the temperature and decreasing the baking time?

        Reply
    12. Lynn

      October 01, 2019 at 8:04 pm

      Delicious! And I agree with the previous comment that the batter is incredible! Definitely lick the bowl:-)

      Reply
    13. Sweta tandon

      September 04, 2019 at 2:33 pm

      Egg substitute please

      Reply
      • Angela Coleby

        September 04, 2019 at 4:35 pm

        Add an extra tablespoon of peanut butter and a touch of coconut milk to keep the cookie smooth.

        Reply
    14. Kathryn

      April 08, 2019 at 6:14 pm

      Ok I just made these—the cookies are quite good but the batter is AMAZING !! Literally my whole family was flipping out—I really might just hand everyone a spoon next time and dig in!! ( I used THM Gentle Sweet but otherwise followed exactly). Thank you sooooo much for this recipe!!

      Reply
      • Angela Coleby

        April 09, 2019 at 8:57 am

        I never thought of trying the batter. I think you've found a cookie dough treat!

        Reply
    15. Mary Wood

      August 10, 2018 at 3:06 pm

      Made these cookies to your exact recipe with the exception of peanut butter ... used almond butter instead. They were delicious ... definitely keep an eye on them whilst in the oven. Took about 18 mins in my oven and then turned off and left them in the cooling oven. Such a lovely texture and taste. Thanks so much Angela.

      Reply
      • Angela Coleby

        August 10, 2018 at 7:10 pm

        Thanks! You've made me want to bake another batch!

        Reply
    16. Greg

      August 02, 2018 at 1:48 am

      What would you suggest doing if you didn't use a powdered sugar substitute? I usually use liquid sucralose to sweeten things Less carbs.

      Reply
      • Angela Coleby

        August 02, 2018 at 1:42 pm

        You could use liquid but keep an eye on the consistency so it's not too wet.

        Reply
    17. Alissa

      May 09, 2018 at 8:53 pm

      I wonder if I could bake them in a square pan, so that they are thicker. And cut them out, like a peanut butter Blondie? Any thoughts??

      Reply
      • Angela Coleby

        May 10, 2018 at 7:45 pm

        I like the way you think! Definitely worth a try!

        Reply
    18. Di Rogers

      May 05, 2018 at 11:56 am

      Mine came out more crunchy than chewy, but they are wonderful.

      Reply
      • Angela Coleby

        May 05, 2018 at 6:55 pm

        Oooh! Glad it worked. I swear ovens vary. Rather envious that yours were crunchy so might make this again now!

        Reply
    19. Di Rogers

      May 05, 2018 at 11:38 am

      Mine were more crispy than chewy but they are wonderful! Thank you.

      Reply
    20. Hayley

      November 05, 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 05, 2016 at 8:30 pm

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

        Reply
    21. Ros

      May 07, 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 07, 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
    22. MarkMtl

      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
    23. Angela Coleby

      January 20, 2016 at 5:15 pm

      Thanks Sophie x

      Reply
    24. MarkMtl

      January 09, 2016 at 9:07 am

      Do you think this recipe would work with Almond butter?

      Reply
      • Angela Coleby

        January 09, 2016 at 11:39 am

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

        Reply
        • MarkMtl

          January 11, 2016 at 8:52 am

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

          Reply
          • Angela Coleby

            January 11, 2016 at 9:09 am

            Fabulous! Glad you enjoyed them!

            Reply
          • Lisle

            August 18, 2019 at 8:33 am

            Followed these instructions to the letter.
            Recipe only made 12 and oven setting was too hot. All burnt?? Was in for 15min. What did I do wrong?

            Reply
            • Angela Coleby

              August 18, 2019 at 9:26 am

              Sorry to hear that. I wonder whether different brands of peanut butter yield different results?

    25. Angela Coleby

      January 08, 2016 at 11:39 am

      Thanks! Hope you enjoy them!

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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