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stack of3 flax shortbread cookies on marble surface

3-Ingredient Flax Shortbread Cookies {vegan, GF, keto option}

  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22
  • Yield: 12 2-inch (5 cm) cookies 1x
  • Diet: Vegan


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, Paleo, and keto-friendly (with 1 ingredient swap).


  • 3/4 cup (78 g) golden flaxseed meal
  • 3 tablespoons (36 g) coconut sugar (see notes for keto & other sugar options)
  • 2 tablespoons (28 g) coconut oil, melted and still warm
  • 2 to 4 teaspoons (10 to 20 mL) water
  • Optional: 1/4 teaspoon salt
  • Optional: 1/2 teaspoon ground spices (e.g., cinnamon, ginger, cardamom)


  1. Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
  2. Process the flaxseed meal in a high-speed blender (or food processor or electric coffee mill) until it resembles a lightly, fine flour. Transfer to a medium bowl and whisk in (optional) salt.
  3. In a medium bowl, whisk the finely ground flaxseed meal, coconut sugar, (optional) salt and (optional) spice until blended.
  4. 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.
  5. 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.
  6. Bake in the preheated oven for 11 to 12 minutes until just set and the edges of the cookies appear crispy and dry.
  7. 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.


Storage: Store the cookies in an airtight container in the refrigerator for 2 weeks or the freezer for up to 6 months.

Make it Keto: Replace the coconut sugar with the keto-friendly, measure-for-measure, granulated sweetener of your choice. Keto Macros per Cookie: Calories (52); Total Carbs (2 g); Sugars (0 g); Net Carbs (0 g).

Sugar Options: An equal amount (36 g) of brown sugar, natural cane sugar or granulated sugar can be used in place of the coconut sugar.

Use fresh flaxseed meal: If the flaxseed meal is not fresh, the cookies will not taste fresh, ether.

  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 64
  • Sugar: 3.1 g
  • Sodium: 0 mg
  • Fat: 4.6 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 5.2 g
  • Fiber: 2 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg

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