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.
mmastelotto@yahoo.com. I love them! I didn’t have maple extract so had to use vanilla- this time as I will get maple extract for next time. They are crunchy and dry just like you said- PERFECT. Love you guys!
Can I use regular flax seed meal? What is the advantage of using golden?
Golden flax seed meal usually tastes better and more mild. You can use either though!
Thanks for this recipe. I feel we can try a savory version of this. Like the Scandinavian crispbread (sigdal salt & herbs style).
I LOVE these cookies!! I’ve made them with Stevia but I don’t like Stevia so I started using Swerve. So I tried that (so much better) but didn’t calculate the amount properly. Now I’m using Monk Fruit sugar (granulated) for everything (my all time favorite) but don’t know what amount I should use. I looked online for the conversion (liquid stevia to monk fruit) but can’t find it. If you can help me that would be much appreciated!
Thanks!!
Hi Suzana! Check out our Low-Carb Sweetener Conversion Guide.
My first batch was made with what I had on hand, Trader Joe’s flax seed meal…the dark kind. The cookies tasted…substantial, like you could live off them, but I thought they were great. Now, I have golden flax seed, as Matt recommended, so I’m expecting them to be lots better. I’ll let you know. Also, I might cut back on the butter a little. My first batch was swimming in butter. Still, they kept really well at room temperature in my pantry for days.
I LOVE these…the texture, the flavor, and I like that they’re not super sweet. I’ve made them again and again. You guys have the best recipes!
I tried these cookies and I really liked them. A word of caution, don’t eat 8 at a time like I did because they can cause some GI upset :/ But still delicious and healthy!
Hmm, I might’ve done a mistake converting cups into grams (now I see that in the video you say 104g of flaxseed meal, but google converted a cup into 165g, so that might’ve spoiled the taste), but overall it’s really dry and not sweet at all (I put 20 drops of stevia) which is fine, but so far Belvita wins in the taste XD
With some mascarpone on top and morning coffee is fine, but I won’t make them again.
If possible please add grams equivalent as you seem to be already weighing it anyway.
You know what I was wrong ? made them again (bought measuring cups) – they taste pretty much the same, but I learned to love them and now wanna do them again and again ? thanks guys ☺️
Made these exactly like the recipe said. Smelt great when they were baking but unfortunately they taste like cardboard. None of the maple flavor or sweetener came through. Probably won’t make these again.
I liked these, but how could I make them a l little more moist?
Hi!
Could you substitute 1 tsp of sugar free maple syrup in lieu of the 1/2 tsp of maple extract and stevia? That’s what I usually have on hand and I’m excited to try it with the maple flavor 🙂
Thanks!
hols
Loved these. When I first ate them, they were just okay but I kept wanting them in the morning and when I got home from work. I’m making more tonight and trying it with cocoa powder.
I made the exact recipe. They are not sweet but I loved them. I am making a double batch as I write this. I love the crunch and healthy taste. Thanks so much for your recipes.
These are wonderful. I didn’t have parchment paper so I pan-fried them and they still are fabulous. I look forward to trying them as actual cookies though!