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

3.96 from 46 votes
Print Pin Rate
Course: Cookies
Author: Angela Coleby

Ingredients

  • 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

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
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30 Comments

  • Reply
    Erika
    November 7, 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 8, 2019 at 10:24 am

      Perhaps increasing the temperature and decreasing the baking time?

  • Reply
    Lynn
    October 1, 2019 at 8:04 pm

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

  • Reply
    Sweta tandon
    September 4, 2019 at 2:33 pm

    Egg substitute please

    • Reply
      Angela Coleby
      September 4, 2019 at 4:35 pm

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

  • Reply
    Kathryn
    April 8, 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 9, 2019 at 8:57 am

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

  • Reply
    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
    Greg
    August 2, 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 2, 2018 at 1:42 pm

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

  • Reply
    Alissa
    May 9, 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
    Di Rogers
    May 5, 2018 at 11:56 am

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

    • Reply
      Angela Coleby
      May 5, 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
    Di Rogers
    May 5, 2018 at 11:38 am

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

  • Reply
    Hayley
    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
    Ros
    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
    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
    MarkMtl
    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
        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?

          • Angela Coleby
            August 18, 2019 at 9:26 am

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

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