These healthy cookies without flour and sugar are crisp on the outside, slightly chewy in the center, and packed with texture from seeds and nuts. Made without traditional flour or refined sugar, they rely on simple, low-carb ingredients that bake into sturdy, satisfying cookies with a naturally nutty flavor.
Each cookie is filled with visible seeds—pumpkin, sunflower, and sesame—giving them a rustic, homemade look and a pleasantly crunchy bite. Lightly sweetened and gently baked, they’re perfect for anyone looking for a low-carb cookie option that doesn’t feel overly processed or artificial.
Unlike classic cookies that depend on white flour and sugar for structure, these cookies hold together thanks to eggs, nut butter, and seeds. The result is a cookie that feels hearty and intentional, with layers of flavor and texture in every bite.
They’re easy to prepare, require minimal equipment, and bake in under 20 minutes, making them ideal for everyday baking or make-ahead snacks.
| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Total Time | 28 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Almonds (chopped) | ½ cup |
| Pumpkin seeds | ¼ cup |
| Sunflower seeds | ¼ cup |
| Sesame seeds | 2 tbsp |
| Ground flaxseed | 2 tbsp |
| Natural nut butter (almond or peanut) | ¼ cup |
| Eggs | 2 large |
| Low-carb sweetener (erythritol or allulose) | 2 tbsp |
| Vanilla extract | 1 tsp |
| Baking powder | ½ tsp |
| Pinch of salt | Optional |
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Wet Ingredients
In a large bowl, whisk together the eggs, nut butter, vanilla extract, and low-carb sweetener until smooth and well combined.
3. Add the Dry Ingredients
Stir in the chopped almonds, pumpkin seeds, sunflower seeds, sesame seeds, ground flaxseed, baking powder, and salt. Mix until a thick, sticky dough forms.
4. Shape the Cookies
Scoop portions of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon to form round cookies.
5. Bake
Bake for 16–18 minutes, or until the edges are golden and the cookies feel firm to the touch.
6. Cool
Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a rack. They will firm up as they cool.
Serving Suggestions
These cookies can be enjoyed:
- As a quick snack
- With coffee or tea
- As a grab-and-go option
- Crumbled over yogurt or cottage cheese
Their sturdy texture makes them easy to pack and store.
| Nutrient | (Per Cookie) |
|---|---|
| Calories | 135 |
| Total Fat | 11g |
| Total Carbs | 6g |
| Protein | 5g |
| Fiber | 4g |
Values are estimates and may vary based on ingredients used.
Storage Instructions
| Storage Method | Duration |
|---|---|
| Room Temperature | Up to 2 days |
| Refrigerator | Up to 7 days |
| Freezer | Up to 2 months |
Store in an airtight container to maintain texture.
