I went to the store the other day and saw some Flaxseed Meal on the shelf. I remembered all the breads and treats I used to make with flax, so I decided to pick some up and see what I could come up with. I love flax, but some people can’t handle it. It’s mostly made up of insoluble fiber, so if you have a weak stomach or a weak digestive system – it will send you to the bathroom!
These cookies turned out amazing. They taste great, and the flax really pushes a more earthy and crunch texture to them. Just keep in mind that when you cook them, they WILL turn out a little bit soggy.
It’s because we’re using a lot of oils in the recipe. You must transfer them to the fridge for the fats to solidify in the cookies after you take them out of the oven.
Letting them cool properly will make for a better cookie, one that you can actually pick up and eat, rather than use a spoon to eat. When you put them in the fridge, not only do the fats solidify, but the flaxseed meal will take on a crunchier texture.
Yields 22 Iced Cookies, with some icing left over.
The Preparation
Cookies:
- 1 cup almond flour
- 1/2 cup flaxseed meal
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves, ground
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 cup erythritol
- 1/4 cup coconut oil
- 1/4 cup butter, salted
- 1/2 cup pumpkin puree
- 1 large egg
Frosting:
- 1/4 cup almond butter
- 1/4 cup cream cheese
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 2 tablespoons erythritol
- 1 tablespoon heavy whipping cream
The Execution
1. In a large bowl, mix together your almond flour, flax seed meal, spices, and erythritol. Make sure it’s combined well and distributed evenly.
2. Get a microwave safe bowl or container. Add your coconut oil and butter to it.
3. Microwave your butter and oil for about 30 seconds, until it’s melted.
4. Add your melted butter and coconut oil to the dry mix.
5. Stir everything together well, making sure it is all combined. You should get a dough coming together.
6. Add your pumpkin puree to the mixture.
7. Mix everything together very well, making sure the pumpkin is distributed. It will change the color of the dough to a more orange tint.
8. Add your egg to the mixture.
9. Mix everything together as good as you can. Use a hand mixer to get a more aerated dough.
10. Roll your dough into balls and lay them on your baking sheet. I use a silpat here so it is extremely non-stick – if you don’t have one I really suggest getting one. If you don’t have a silpat, then make sure you spray your baking sheet down well.
11. Press the balls down into cookies. Make sure there’s space in between each cookie because it expands a little as it bakes.
12. Put them into the oven for 12-15 minutes.
13. While the cookies are baking, let’s get the icing ready. In a bowl, add your almond butter and cream cheese. Mix it a little bit so the ingredients are slightly combined.
14. In the same microwave safe container you used before, add your butter.
15. Microwave this for about 20-25 seconds until it’s melted.
16. Add your butter to the almond butter and cream cheese and mix it well. You can use a fork for this, you just want the ingredients to combine.
17. Add your erythritol to the mixture and mix it well.
18. Add your heavy cream and also mix it in.
19. You should end up with a pretty light-in-color icing.
20. Use a hand mixer to mix everything together and aerate the icing.
21. When the cookies come out of the oven, they won’t look very cooked. They’ll be pretty soggy in consistency. Put them in the fridge overnight, or for 2 hours. Once they come out of the fridge, they should be hardened a bit.
22. Put your icing into a Ziploc bag and cut a hole in the corner of the bag. We are going to use this as a homemade piping bag.
23. Ice your cookies and transfer them to a cooling rack or container of your choice.
24. These cookies save very well, just put them into a Tupperware container with layers of wax paper in between each layer of cookies. Make sure you refrigerate them again, so that all of the ingredients can solidify and the cookies will not fall apart upon picking them up. Enjoy!
This makes a total of 22 servings of Pumpkin Flax Cookies with Almond Butter Frosting. Each serving comes out to be 138 calories, 13.2g fats, 1.3g net carbs, and 2.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1/2 cup flaxseed meal | 278 | 21.8 | 15.1 | 14 | 1 | 9.4 |
| 1 teaspoon ground cinnamon | 6 | 0 | 2.1 | 1.4 | 0.7 | 0.1 |
| 1/4 teaspoon ground cloves | 1 | 0.1 | 0.4 | 0.2 | 0.2 | 0 |
| 1/2 teaspoon ground nutmeg | 6 | 0.4 | 0.6 | 0.2 | 0.3 | 0.1 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/2 cup pumpkin puree | 42 | 0.3 | 9.9 | 3.6 | 6.4 | 1.4 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1/4 cup almond butter | 384 | 34.7 | 11.8 | 6.4 | 5.3 | 13.1 |
| 1/4 cup cream cheese | 198 | 19.7 | 2.4 | 0 | 2.4 | 3.6 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 2 tablespoon erythritol | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| Totals | 3032 | 289.8 | 68.8 | 40.4 | 28.4 | 59.4 |
| Per Serving (/22) | 138 | 13.2 | 3.1 | 1.8 | 1.3 | 2.7 |
Pumpkin Flax Cookies with Almond Butter Frosting
Ingredients
Cookies:
- 1 cup almond flour
- ½ cup flaxseed meal
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves ground
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¼ cup erythritol
- ¼ cup coconut oil
- ¼ cup butter salted
- ½ cup pumpkin puree
- 1 large egg
Frosting:
- ¼ cup almond butter
- ¼ cup cream cheese
- ¼ cup butter
- 1 teaspoon vanilla extract
- 2 tablespoon erythritol
- 1 tablespoon heavy whipping cream
Instructions
- In a large bowl, mix together the almond flour, flaxseed meal, spices, vanilla extract, and erythritol. Mix until fully combined.
- Find a microwave-safe bowl or container. Add the coconut oil and butter to it. Microwave the butter and oil for about 30 seconds, until melted. Add the melted butter and coconut oil to the dry mix.
- Stir everything together until well incorporated and a dough is beginning to form.
- Add the pumpkin puree to the mixture.
- Mix until well combined; the pumpkin will give the dough a more orange tint.
- Add the egg and mix everything together well. Use a hand mixer for a more aerated dough.
- Roll the dough into balls and place them on a greased baking sheet, or one lined with parchment or a Silpat.
- Press the dough balls down into cookie shapes. Make sure that there's some space in between each cookie, because they expand a little as they bake. Bake for 12–15 minutes.
- When the cookies are ready to come out of the oven, they won't look very cooked — they'll be pretty soggy in consistency. Place in the fridge for at least 2 hours, preferably overnight. Once they come out of the fridge, they should be hardened a bit.
- When the cookies have cooled, prepare the frosting. Add the almond butter and cream cheese to a bowl. Mix these a little bit to lightly combine the ingredients.
- Add the butter to the microwave-safe container used before. Microwave for about 20–25 seconds or until melted. Add the butter to the almond butter and cream cheese and mix well using a fork.
- Add the vanilla and erythritol to the mixture and mix well. Add the heavy cream and stir until incorporated and the frosting is light in color.
- Use a hand mixer to mix everything together and aerate the frosting. Transfer the frosting to a Ziploc bag and cut a hole in the corner of the bag to create a homemade piping bag.
- Frost the cookies and transfer them to a cooling rack or container. Enjoy!
