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Peanut Butter & Flaxseed Cookie

Course: Cookies
Author: Angela Coleby
Print Recipe


  • 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


  • 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!


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