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
Peanut Butter Flaxseed Cookies
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 25-30 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.
Deb Duquette
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!
Angela Coleby
You have made me day with this lovely review! Am happy you enjoy the recipe and love your additions on it!
Anne Galinsky
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!
Angela Coleby
That's a shame. I wondered whether it's the brand of peanut butter?
vee
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!
Angela Coleby
Delighted you enjoyed them!
Deb Duquette
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!
Angela Coleby
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!
leechoileng
Made this 3 times within a week, different peanut butter different texture but all we love whether soft or crispy!
Angela Coleby
That's great to hear! Glad you enjoyed them.
Leechoileng
Superyummylicious! Thanks Angela
Angela Coleby
Glad you enjoyed them!
Michelé
Always a go to fav recipe when in the mood for cookies! TY!
Angela Coleby
That's great to hear!
Rebecca Schillemat
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?
Angela Coleby
It might be the quality of the peanut butter you used.
Judy
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
Taylor
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.
Taylor
I meant to say burnt, not bernick lol
Angela Coleby
I wonder if it's the oven temperature?
Erika
I live at a high altitude and these didn't turn out at all. what is your suggestion?
Angela Coleby
Perhaps increasing the temperature and decreasing the baking time?
Lynn
Delicious! And I agree with the previous comment that the batter is incredible! Definitely lick the bowl:-)
Sweta tandon
Egg substitute please
Angela Coleby
Add an extra tablespoon of peanut butter and a touch of coconut milk to keep the cookie smooth.
Kathryn
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!!
Angela Coleby
I never thought of trying the batter. I think you've found a cookie dough treat!
Mary Wood
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.
Angela Coleby
Thanks! You've made me want to bake another batch!
Greg
What would you suggest doing if you didn't use a powdered sugar substitute? I usually use liquid sucralose to sweeten things Less carbs.
Angela Coleby
You could use liquid but keep an eye on the consistency so it's not too wet.
Alissa
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??
Angela Coleby
I like the way you think! Definitely worth a try!
Di Rogers
Mine came out more crunchy than chewy, but they are wonderful.
Angela Coleby
Oooh! Glad it worked. I swear ovens vary. Rather envious that yours were crunchy so might make this again now!
Di Rogers
Mine were more crispy than chewy but they are wonderful! Thank you.
Hayley
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
Angela Coleby
Hi Hayley and welcome! Hope you enjoy the recipes. Yes, freezing this should be okay. Happy Baking!
Ros
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
Angela Coleby
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.
MarkMtl
Does it matter if it's golden or brown ground flaxseed ?
Angela Coleby
Not at all. Just as long as it's ground!
Angela Coleby
Thanks Sophie x
MarkMtl
Do you think this recipe would work with Almond butter?
Angela Coleby
Hi, yes it would! Enjoy and let me know how it worked out for you!
MarkMtl
I made the cookies with almond butter and they were scrumptious! 🙂
Angela Coleby
Fabulous! Glad you enjoyed them!
Lisle
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
Sorry to hear that. I wonder whether different brands of peanut butter yield different results?
Angela Coleby
Thanks! Hope you enjoy them!