These crisp cookies use ground flaxseed as their main dry ingredient. Their low-carbohydrate recipe is suitable for a keto diet. Flaxseed’s naturally sticky texture helps the dough hold together and bake without cracking.
Grind the flaxseeds in an electric spice grinder until fine. Coarsely ground flaxseed makes the dough harder to bind.
Beat the room-temperature butter with the egg and honey. Add the ground flaxseed, baking powder, cinnamon, and salt and mix into a sticky but manageable dough.
Divide the dough into 12 portions, each the size of 1 tablespoon (15 ml), and shape into flat cookies. Arrange them with space between them on a baking sheet and refrigerate for 15 minutes; unchilled dough may spread thin in the oven.
Bake in a preheated 150°C / 300°F oven for 18–20 minutes, until the edges are lightly browned. Check the oven often because flaxseed can darken quickly, even at a low temperature.
Let the cookies rest on the baking sheet for 10 minutes after removing them from the oven before lifting them; they may crumble if moved while hot.
If you bake the cookies without chilling the dough, they may spread thin and lose their crispness; do not skip the 15-minute refrigeration. Flaxseed can quickly turn bitter above 150°C / 300°F, so do not raise the oven temperature. Contains egg and dairy.
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