1 piece (medium) of Flaxseed Cookie (30 g) has 141 calories. That works out to 470 calories per 100 g. It contains 15.6 g of carbs, 2.6 g of protein, 7.5 g of fat and 2.3 g of fiber. Its 0.3 mg of Manganese covers 14% of the Daily Value. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.

What is Flaxseed Cookie?

A flaxseed cookie is a baked sweet made with a flour-based dough, usually including fat and sugar, with flaxseed mixed in or scattered over the top. It is not tied to one particular place of origin; recipes range from homemade versions to bakery and packaged cookies, and may vary in sweetness and texture.

The seeds lend a mild, nutty flavour and can add a pleasant crunch to an otherwise crisp or crumbly biscuit. It works as a snack with tea or coffee, or as a small sweet after a meal. Flaxseed contributes fibre and omega-3 fats; a 100 g portion has 7.5 g of fibre. For a less sweet option, choose a recipe with reduced sugar and enjoy it alongside fresh fruit.

Flaxseed Cookie Nutrition Facts

Selected: 100 g

470

KCAL / 100G

Carbs

52g

· 19% DV

Protein

8.5g

· 17% DV

Fat

25g

· 32% DV

Fiber

7.5g

· 27% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 45% · Protein 7% · Fat 48%

Flaxseed Cookie Vitamins & Minerals

Vitamins

0.35mg · 29% DV

Vitamin E

2.2mg · 15% DV

2.1mg · 13% DV

Biotin

3µg · 10% DV

Minerals

Manganese

1mg · 43% DV

Magnesium

85mg · 20% DV

Phosphorus

110mg · 16% DV

Selenium

7µg · 13% DV

How Nutritious Is Flaxseed Cookie?

Nutrient density

Medium

38/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

43/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Flaxseed Cookie Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Flaxseed Cookie

To burn the 470 calories in 100 g:

🚶

116min

Walking (5 km/h)

🏃

48min

Running (8 km/h)

🚴

64min

Cycling

🏊

55min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Flaxseed Cookie Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Flaxseed Cookie Contain Allergens?

Contains these allergens:

Gluten yes

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Flaxseed Cookie Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Flaxseed Cookie Fat Profile

SATURATED

4.2g

MONOUNSATURATED

6.5g

POLYUNSATURATED

12.5g

⚖️

Omega 6:3 ratio 1.9:1

Below the ideal 4:1 — a good omega balance.

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320 kcal

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320 kcal

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Frequently Asked Questions About Flaxseed Cookie

How do you make a flaxseed cookie?

To make a flaxseed cookie, mix ground or whole flaxseed into cookie dough with flour, a sweetener, fat, and the recipe’s other ingredients. Shape the dough and bake until the edges are lightly browned; exact timing and texture depend on the recipe.

What ingredients are in a flaxseed cookie?

A flaxseed cookie usually contains flaxseed, flour, a sweetener, and butter or another fat; some recipes also use egg, oats, or spices. Ingredients vary, so the name alone does not tell you whether a particular cookie is soft, crisp, or chewy.

Should flaxseed be ground for a flaxseed cookie?

Ground flaxseed blends more evenly into a flaxseed cookie and makes its nutrients easier to access. Whole seeds also work and give the cookie more texture, but some may pass through the digestive system without being fully broken down.

Can you freeze flaxseed cookies?

Yes, flaxseed cookies freeze well. Let them cool completely, then store them in a sealed freezer-safe container with layers separated if needed. Thaw at room temperature before serving; the texture may be slightly less crisp afterward.

How should you store flaxseed cookies?

Store flaxseed cookies in an airtight container in a cool, dry place after they have cooled completely. Moisture can soften them, and their fats can develop an off smell or taste over time; discard cookies that seem rancid.

Why are my flaxseed cookies crumbly?

Flaxseed cookies can crumble when the dough is too dry or lacks enough binding. Ground flaxseed absorbs liquid, so add a little more of the recipe’s liquid if the dough will not hold together, and let baked cookies cool before moving them.

Can you make flaxseed cookies without eggs?

Yes, flaxseed cookies can be made without eggs. Ground flaxseed mixed with water forms a gel that can help bind dough, though the result may be denser or more delicate than a version made with eggs.

Are flaxseed cookies good for weight loss?

Flaxseed cookies are not a weight-loss food by themselves. Their fiber may help with fullness, but cookies can also be energy-dense; choosing a modest serving is more useful than assuming flaxseed makes them suitable to eat freely.

Can flaxseed cookies cause bloating?

Yes, eating a lot of flaxseed cookies may cause gas or bloating in some people because flaxseed adds fiber. If you are not used to high-fiber foods, start with a smaller amount and drink enough fluids.

What goes well with a flaxseed cookie?

A flaxseed cookie pairs well with coffee, tea, or plain yogurt. Its nutty, mildly earthy flavor also works with fruit; if the cookie is already sweet, an unsweetened drink keeps the snack from becoming overly sugary.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 27, 2026