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Prepare to fall in love with these 3 ingredient flax cookies! Made with golden flaxseed meal, coconut oil and sweetener, these crisp-tender, rich-tasting cookies are vegan, grain-free, nut-free, gluten-free, and Paleo. When made keto-friendly (with 1 ingredient swap), the cookies have ZERO net carbs!
Table of Contents
- Healthy, Delicious, Easy-to-Make Flax Cookies
- Recipe Benefits
- Texture of the Cookies
- Ingredients for the Flax Cookies
- Recipe Accuracy: Weigh Your Ingredients
- Step by Step Directions
- Grind the Flaxseed Meal into a Fine Flour
- Can I Grind My Own Flax Seeds into a Flour?
- Mix the Ingredients
- Scoop and Shape the Dough
- Bake the Flax Cookies
- How Do I Make the Cookies KETO (& zero net carbs)?
- Frequently Asked Questions
- More Flaxseed Meal Recipes to Love:
- 3 Ingredient Flax Cookies (Vegan) Recipe
Healthy, Delicious, Easy-to-Make Flax Cookies
I need little encouragement to create a new cookie recipe. So when I was grinding my flaxseed meal into a fine flour for my 1 ingredient flaxseed meal tortillas last week, I knew had to try using it in some sort of sweets.
A simple cookie seemed like a great place to start.
Keeping the simplicity of my 3-Ingredient Almond Flour Shortbread Cookies in mind, it wasn’t long before I came up with these: 3-Ingredient Flax Shortbread Cookies.
You will love them.
Recipe Benefits
Here’s what you need to know about these irresistible 3 ingredient flax cookies. They are:
- Made with 3 ingredients (flaxseed meal, coconut oil & sweetener)
- Quick & easy to make
- Vegan (egg-free & dairy-free)
- Gluten-free
- Grain-free
- Nut-free
- Paleo
- Keto (with 1 ingredient swap)
Texture of the Cookies
The cookies are akin to traditional (i.e., butter and all-purpose flour) shortbread cookies when they are chilled (they should be stored in the refrigerator to preserve their freshness). They are crisp, but still tender–a perfect cookie to accompany tea!
The taste is nutty, despite the absence of nuts.
If you like, you can also add in
- Spices (I strongly recommend adding; use about 1/2 teaspoon of examples) cinnamon, cardamom, ginger, or pumpkin pie spice)
- Citrus zest (e.g., 1 teaspoon finely grated orange, lemon, or lime zest)
- Extracts (e.g., 1/2 teaspoon vanilla extract or 1/8 teaspoon almond extract)(or other extracts) to enhance or vary the flavor.
This is your template cookie for all kinds of variations!
Ingredients for the Flax Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The three ingredients for the recipe are familiar and humble:
- Golden flaxseed meal (golden flaxseed has a much milder flavor than regular flaxseed meal)
- Coconut Oil
- Coconut sugar (or keto-friendly granular sweetener)
I recommend adding 1/4 teaspoon of salt, too, but it is optional according to your tastes and dietary needs.
Recipe Accuracy: Weigh Your Ingredients
For the best (and most consistent results), I recommend weighing the ingredients.
My digital kitchen scale is one of my most-used tools these days when I bake. It saves me from making mis-measurement errors, which translates to lots of savings from potential baking mishaps.
Flaxseed meal–the star of this recipe–is easily mismeasured if it is packed into the measuring cup. Weighing it ensures that the correct amount goes into the recipe every single time.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Making this cookie dough is quick and simple.
Before you begin mixing,
- Prepare a baking sheet by lining it with parchment paper.
- Finely grind the flaxseed meal.
Grind the Flaxseed Meal into a Fine Flour
Flaxseed meal is just that: a coarse meal made by grinding whole flax seeds.
This recipe requires further grinding the meal into a fine, fluffy flour.
Grinding the meal into a fine flour is easy. Measure the amount of flaxseed meal called for in the recipe (in this case, 3/4 cup, or 78 grams). Process in a high-speed blender or a small food processor until very fine and fluffy (see the photo). The flaxseed meal will be a lighter color after finely grinding.
You can also use a small electric coffee mill (process in small batches).
Can I Grind My Own Flax Seeds into a Flour?
Yes, absolutely! Measure the same weight of flaxseeds needed (104 grams, about 3/4 cup of whole flax seeds) and finely grind into a fluffy flour. High-speed blenders and electric coffee mills are the best tools for grinding the seeds (food processors are less effective when starting with whole seeds).
Mix the Ingredients
Whisk the finely ground flaxseed meal, sweetener, optional salt and any optional dry flavorings (e.g., spices. I added 1/2 teaspoon ground cinnamon in this batch) in a medium mixing bowl.
Add the warm coconut oil, water, and any optional wet/moist ingredients (e.g., vanilla extract or citrus zest) and stir until completely combined. I found the two teaspoons of water is just right, but you may need to add a little bit more for the dough to come together (due to variations in brands of flaxseed meal).
Scoop and Shape the Dough
Roll 12 equal portions of the dough into balls (I use my small cookie scoop for even portioning, but a scant tablespoon measure of dough will also work great). Use your fingertips or the flat bottom of a glass to flatten the dough into an even circle.
Bake the Flax Cookies
Bake the cookies in a preheated 325F (160C) oven for 11 to 12 minutes until just set and the edges of the cookies appear crispy and dry.
Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
The cookies are somewhat delicate while still warm. They are sturdy once completely cooled, and firm as shortbread once chilled (I recommend storing them in the refrigerator).
These cookies are wonderful as a treat, but also as a healthy snack (or part of a heathy breakfast). Here’s to great cookies for all!
How Do I Make the Cookies KETO (& zero net carbs)?
Replace the coconut sugar with the keto-friendly, measure-for-measure, granulated sweetener of your choice! I have the keto macros in the notes of the recipe card (below) but (spoiler alert!), the keto version of the cookies are 52 calories each and ZERO net carbs!
Frequently Asked Questions
Q: My cookies have a strange taste. Why?
A: It is mostly due to one of the following issues relating to the flaxseed meal.
- Old or rancid meal: Flaxseed meal can develop off flavors if it is old or has not been stored in a cool, dry place. For best results, use fresh flaxseed meal.
- Dark flaxseed meal: I strongly recommend using golden flaxseed meal (it will be marked as such on the outside of the bag). It has a much milder flavor than regular (darker) flaxseed meal. Some regular flaxseed meals are very dark and, when used as a primary ingredient (as is the case here) can have a slightly fishy smell and taste (due to the high omega-3 fatty acid content of flax seeds).
Q: Can I substitute another oil for the coconut oil?
A: No, other oils will not work in this recipe. The success of the cookies depends upon using a fat that is solid at cool room temperature or when chilled. Plant butter (vegan margarine) that is sold in sticks (e.g., Earth Balance buttery sticks, Flora plant butter, or Country Crock plant butter) can be used in place of the coconut oil. It is important to use a plant butter with a high fat content (some margarines, even sticks, have a high percentage of water). If you are not vegan, an equal amount of butter can also be used.
Q: Can I use something else, like chia seed meal or another flour, in place of the flaxseed meal?
A: No, these particular cookies will only work with finely ground flaxseed meal.
Happy baking, friends!
More Flaxseed Meal Recipes to Love:
- 100% Flax Breakfast Cookies {vegan, oil-free, keto option}
- 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
- 2-Ingredient Flax Sandwich Bread {vegan, keto, grain-free}
- 3-Ingredient Banana Flax Bars {vegan, oil-free, grain-free}
- Zero Carb Flax Tortillas {1 ingredient, 0 grams net carbs}
- Almond Flour Flax Biscuits {Oil-Free, Vegan, 4 ingredients}
3 Ingredient Flax Cookies (Vegan)
Equipment
- 1 Large Baking Sheet (light in color)
Ingredients
- 3/4 cup golden flaxseed meal
- 3 tablespoons coconut sugar , (see notes for keto & other sugar options)
- 2 tablespoons coconut oil, melted and still warm
- 2 teaspoons water, (more, as needed)
- Optional: 1/4 teaspoon salt
Optional:
- Optional: 1/2 teaspoon ground spices, e.g., cinnamon, ginger, cardamom
Instructions
- Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
- Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a very fine flour. Transfer to a medium bowl and whisk in (optional) salt.
- In a medium bowl, whisk the finely ground flaxseed meal, coconut sugar, (optional) salt and (optional) spice until blended.
- Add the warm coconut oil and 2 teaspoons water and stir until the mixture just comes together into a smooth dough (add a little bit more water, as needed). Let the dough stand for 5 minutes for the flax to absorb the liquid.
- Roll 12 equal portions of the dough into balls (I use my small cookie scoop for even portioning, but a scant tablespoon measure of dough will also work great). Use your fingertips or the flat bottom of a glass to flatten the dough into an even circle.
- Bake in the preheated oven for 11 to 12 minutes until just set and the edges of the cookies appear crispy and dry.
- Remove from oven and cool on the sheet for 5 minutes. Use a spatula to transfer the cookies to a cooling rack and cool completely. Place the cooled cookies in an airtight container and chill until cold.
I love these! I add some chopped dark chocolate bar to half of the cookies. I love them both ways. Thaks for the recipe.
I am so glad that you like the recipe, Gin!
can i add chocolate chips?
Hi Marsha,
Yes to chocolate chips! IU recommend using mini chocolate chips so you can still get the cookies relatively thin. Or you could roughly chop regular chocolate chips. I would love to know how they come out if your try it!
Yummm! From the first bite, I was delighted!!
I used Linwood’s cold milled flaxseed (it’s brown and comes in a pack of 6 on Amazon) and did not blend it further for this recipe. I also used raw cane sugar syrup that I had on hand. I also used salted butter with only a tiny bit of coconut oil and a dash of cinnamon. Such an easy and quick recipe 🥰
Thank you!! Will keep this one on regular rotation since I’ve got an excess of flaxseed now!
I am so glad you like these cookies, Noe! Thanks for sharing your adaptations, too, that’s wonderful–sounds delicious! 🙂
I was in need of a treat in a hurry… I cut the recipe down to 2 T flax, some honey, ghee, and cinnamon and enjoyed it as “cookie dough.” It was great in a pinch! Looking forward to trying the cookies, and some of your other flax recipes!
Umm, that is brilliance, Chelsey 😍 Thanks for sharing, I am 100% going to try it!
The biscuits are very good looking.
I don’t have it in gold, I haven’t seen it in stores.
I have the brown one, and I don’t know what I can do with it.
Are there recipes on the website with brown flax (bread, muffins, brownies)?
Thank you very much!
Hi Cori,
You can use dark flaxseed meal–it has a slightly stronger flavor than golden flaxseed meal, but it will work just fine! Yes, you can use drown flaxseed meal in any of the recipes on the site 🙂
I love the taste of these cookies but my dough is always too flaky and extremely hard to make into balls and then cookies. It remains crumbly even when I add additional water. I follow the recipe closely and want to create a smooth dough that looks like the photos on the recipe site. Help!?!
.
Hi Joann,
Did you finely grind the flaxseed meal into flour? It is really important for the cookies to work. The crumbling, inability to form into balls, and lack of smoothness sounds like the flaxseed meal has not been ground into the fine flour. That will solve the issues!
The flavor is good but they don’t keep together at all. Maybe I didn’t use enough water?
Hi Taylor,
Oh no, sorry that the recipe caused some problems. I am wonderful: did you grind the flaxseed meal into a very fine flour? The dough and cookies should hold together without any issue if the the flaxseed meal is ground into a fine flour, as indicated in the recipe. If you did follow that step, then it could be that more water was needed. If you measured with cups rather than weight, there is a chance that there was too much flax.
@Camilla, I didnt grind the flaxseed meal; I’m far too lazy haha. I did find that when I baked them anyway and let them sit for five minutes they actually did hold together – but they certainly didn’t seem like they were going to!
Hi Taylor— clever you! Laziness (in my experience :)) can be a great way to create new recipes and techniques — you did it! Glad they worked out, and thank you for sharing, too!
Nice, simple and really low carb recipe, with Erythritol as sweetener. Very good but wanted something extra.
I used 2 tbsp’s of my wild blackberries that were frozen and ground them still frozen (because the seeds inside become hard and awful once frozen) and added them to the mixture. Lovely – thank you for another keto recipe that helps keep me track.
That sounds wonderful, Alison! I LOVE the sound of the added blackberries, yum!
I have store bought flaxseed flour. Do I use the same weight or cup measurement of the flour as the flaxseed meal? Thanks for all your delicious recipes!
Hi Wendy,
Ooh, I have never seen ready-to-use flax flour, that’s exciting! For accuracy, I would definitely go with weight.
Thank you for the kind compliment, too!
I’d love to try this recipe but I dont have coconut sugar. Would it be possible to use honey for sweetening and reducing water for example?
Hi Yasmeen,
Yes, definitely! Add the honey and then only add enough water to form a dough 🙂
These are yummy! I used brown flaxseeds and added 1/2 tsp gingerbread spice mix so they taste like little ginger nut biscuits (at least that’s what we call them in England, I believe you call them ginger snaps in the US?) My hubby is a fan too, I left them to cool on the rack and when I came back half of them were gone! Lovely easy recipe, I’ll definitely be making them again. Thank you!
Yay! That is wonderful, Katie. Yes, they are gingersnaps here in the States, but I have had ginger nut biscuits in the UK (I ❤️ ginger).
No kidding, these are fall in love♡ cookies. I broke my blender today and can’t replace for a minute so heartbroken but know all too well to never fail to await grace…and here came your cookie recipe into my search results! I had only preground chia, worked just fine! I added gingerbread cookie spices & dusted with powdered non-glycemic impacting sweetener. Super conveys restful commitment vibes that go into all the hard work you put into recipe creations we can enjoy! Thank you so much for a bigger vision than any minor today trouble. I will sleep with the angels now and remember.
So easy and delicious
I really love your muffin tin flax breakfast cookies (chewy), but I am now a fan of these (crispy!), too! I added extra spices so they are like gingerbread cookies.
Yay! I am so glad you like both, Lillia!
Delish!I drizzled them in chocolate, like the coconut flour shortbread on your site. I added some vanilla paste, too.
Why didin;t I do that??!!! Thanks, Sara!
These are soooo good! And so easy. I used my small food processor to grind the flaxseed meal, worked great. Thank you!
Thanks a million, Janey!
Could you check the amount of flaxseed meal for 3/4c, is it 78g or 104g. Looking at the package recommended it would be 84g. Also, would you mind commenting on the effect of leaving out any kind of sugar. Thanks a lot for your time and dedication.
Hi Pilo!
I use Bob’s Red Mill for the golden flaxseed (sorry, I will change the recommended option). It is 13 grams per 2 tablespoons, so 78 grams for 3/4 cup