Matt and I don’t normally revisit recipes. We make a test batch, again for the video and pictures and then we move on. But, these Gluten Free Sugar Free Cookies changed that for us! It was only two days after we made the video and picture batch that we polished them off and found ourselves making them again. They are packed with seeds and fiber, and have the perfect crunch to them! Watch Matt make them below and then go ahead and make them for yourself and your family!
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The Ultimate Breakfast Cookie Recipe
I’m a huge fan of cookies for breakfast, and my favorite kind are any that have a big crunch! This cookie hits both of those check boxes – they are healthy enough to eat as a breakfast cookie and crunchy from start to finish. What makes them the ultimate breakfast cookie is all the great ingredients they are packed with. The seeds and fiber found in these cookies will keep you full and energized all morning!
Always On The Search For A Nut Free Snack?
Well, look no further! I may not have mentioned this already, but these cookies are nut free, which is a huge win for me and anyone else with nut allergies. They are densely packed and filling like you would get from a nut filled cookie, but without the nut. It’s also a win for those who can eat nuts, since nuts can run high in calories and cause digestive discomfort if eaten in excess. I’ve eaten well over 5 of these cookies in one sitting with no issues at all! Win!
Gluten Free Sugar Free Cookies
In the coming months, we are traveling quite a bit, and the first thing I thought to pack was these cookies. They are the perfect travel snack since they are super filling and will last about a 8 days out of the fridge! Some other great travel snacks are our sugar free graham crackers and low carb peanut butter! However, my ultimate recommendation would definitely be these gluten free sugar free cookies.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Breakfast Cookies”
Gluten Free Sugar Free Cookies
Ingredients:
Dry Ingredients
- 1 cup ground golden flaxseed meal
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 2 tbsp Coconut flour
- 2 tsp ground cinnamon
- 1/4 tsp Pink Himalayan Salt
Wet Ingredients
- 8 tbsp butter, room temperature
- 2 large eggs, room temperature
- 15 drops Liquid Stevia
- 1/2 tsp maple extract
Instructions:
- Combine all the dry ingredients in a blender or food processor. Set aside.
- Combine butter, stevia and extract into a bowl and combine using a hand mixer. Add the eggs and combine again.
- In two parts add the dry to the wet ingredients as you combine with the hand mixture.
- Using a cookie scooper or spoon make 16 cookies, placing them onto a baking sheet with parchment paper. Flatten them out before putting them in the even as thin as you'd like because they will not spread in the oven.
- Place the cookies in a 350 degree oven for 25-28 minutes. Oven temps vary so keep an eye on them!
- Allow to cool on a baking rack. Enjoy!
- Shelf stable for up to 10 days or in the fridge for 3 weeks.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I actually really loved them especially with my morning coffee!!
I didn’t have pumpkin or sunflower seeds-I used coconut flakes and hemp seeds. These are delicious! Thank you for another wonderful recipe!
These were like a nice multi-grain biscuit. I bet they could be good crackers if made thinner. Definitely not sweet but that is fine with me.
I really love these cookies. Based on the feedback from other reviews, I upped the stevia to 30 drops and added 2 Tbs of stevia. And because I was out of coconut flour, I subbed oat fiber. This resulted in a slightly sweet cookie that is delicious with my morning coffee. With the oat fiber it even comes out to a bit lower carb count. I will definitely be making this recipe again soon and bought some fresh ginger to try in the next batch.
These were very tasty. Based on the other comments, I added 30 drops stevia, instead of 15 and 2 tbs of swerve. And, since I didn’t have coconut flour, I used oat fiber. The cookies turned out mildly sweet and I am looking forward to having some with my coffee in the morn. I will definitely make these again.
Could I substitute the flax meal for almond flour?
Hey Ryan! Flax meal is a lot saltier than almond flour, and could give your cookies a bran-like dry texture. You could give it a shot and let us know, but for the most part, these are things to be cautious about 🙂 – Thanks for the great question !
Yummy I think these are delicious! I love the texture.. moist in the middle and crunchy on the outside. Plus so quick and easy!
Where do you get the scoop and what size is it? I think they usually are labeled with a number for size. If it is not labeled, then the diameter of the scoop bowl would help me with which scooper size you have. Thanks Matt!
Hey Judy! Here’s a great cookie scoop we think you’ll love! click here! It’s relatively inexpensive, and is just a small standard cookie scoop. Thanks for the question!
Could I use 8 tbps of coconut oil instead of the butter?
Hi Suzzie!
You could definitely use 8T of coconut oil (solid, so it doesn’t spread too quickly), but just know that the flavor profile might be vastly different. We like coconut though, so honestly, we say GO FOR IT!
Do you have a paleo recipe for these? Or a substitute for the butter?
Hi Amelie! Try solidified coconut oil as a paleo option! Let us know how that turns out, and good luck! Thanks for the question!
I am so excited to try these! Keto with a tree nut allergy can be really difficult, so a HUGE thank you for creating easy recipes without nuts!
These turned out great! Exactly what I was looking for. Thanks so much for the recipe. 🙂
I can stop eating the darn things!! I made them exactly like the recipe (with vanilla as I had no maple) and they came out great?
Nice little breakfast cookie! They smelled wonderful in the oven but lost the cinnamon flavor after it was cooked so I added a little swerve and cinnamon on top and it tasted much better. Next time I might try adding some swerve and cinnamon on top while cooking or add some in the batter. Still a nice fiber cookie but needed a little more flavor.
I made these tonight. I was worried, so I added a crap load more cinnamon and maple. Also added more sweetener. Not amazing. Like what I would imagine sawdust with cinnamon would taste like. Smells pretty good tho baking.
What can you use besides the ground flax seed. I won’t use flax anything
I used hemp seeds and psyllium husk powder. Came out great.
I made them with vanilla extract because we didn’t have maple, maybe that made the difference but these were a little bland for me. I sprinkled a very very light amount of powdered stevia on and they improved a LOT. I think for me I will probably double the stevia next time I cook these. Also if you want your minds blown, we had some coconut frosting in the fridge left over from a Headbangers kitchen recipe and I put a little on this cookie. Seriously, its like an ice cream sandwich, just incredible. This recipe has potential for sure and will permanently be in the keto junk food rotation.
The recipe for the coconut frosting…
4 tbsp Heavy Whipping Cream
1 tbsp Cream Cheese
3 tbsp Unsweetened Coconut Flakes
1/4 tsp Vanilla Extract)
Thank you for sharing the “ice cream sandwich” filling recipe! I’m going to try this tomorrow!
I don’t have any liquid stevia right now, do you think a little xylitol would be ok?
Sure, Jason! Just sweeten to taste!
Love love love you guys but…. yuck ?. Maybe I did something wrong but these need some work…
If you did something wrong then so did I. I thought these tasted awful. Good texture. Terrible flavor.
I thought I was the only one who felt that way. I put some cream cheese on top and it was much better but by itself it’s a no go. They smell so good in the oven but lacked the cinnamon taste and they weren’t even lightly sweetened. I’m going to try one more time with some adjustments.
You claim these as nut free, yet use coconut flour. That does not make it nut free. My granddaughter has nut allergies and this would not be good for her to eat. You will need to find something seed based to replace the coconut flour.
FYI: https://allergicliving.com/experts/are-coconuts-safe-with-tree-nut-allergy/
“Dr. Scott Sicherer: Despite its name, coconut is not actually a nut, but a fruit. Regardless, the Food and Drug Administration considers it a tree nut, which is why it’s included in U.S. labeling laws.
It is difficult to assess the risk of coconut allergy among those with tree-nut allergies because allergic individuals may become wary of coconut and avoid it. Still, coconut allergy appears rare, and uncommon even among those with tree-nut allergies.”
I don’t have coconut flour, but just added a little extra ground seeds and these came out perfectly for me. The coconut flour will probably help with binding, but it’s not necessary. You could also try other alternative thickeners?
Technically coconut is a fruit. . . My son has allergies to peas, peanuts, and tree nuts – yet has no problem with coconuts.