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.
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.
More low carb cookies
Peanut Butter & Flaxseed Cookie
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
This post may contain affiliate links. Please read my disclosure policy for more information.
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!