These keto breakfast cookies are naturally gluten-free, super filling, and you need just one bowl to make perfectly healthy cookies.
Learn how to make keto-friendly oat cookies without oats that are perfectly soft and chewy on the inside yet crispy on the outside.
- Are Oatmeal Cookies Keto Friendly?
- Reasons This Keto Breakfast Cookies Recipe Is The Best
- Ingredients Needed
- How To Make Healthy Keto Breakfast Cookie Recipe
- Keto Breakfast Cookies Tips and Variations
- How To Store
- More Keto Breakfast Recipes
- Keto Breakfast Cookies Recipe (Easy, Delicious, And Healthy)
Eating cookies for breakfast is a dream come true. Yes, you can enjoy some of these healthy breakfast cookies with your morning coffee because they are made with low-sugar wholesome ingredients.
I’m pretty sure you’re intrigued at this moment, and you think there’s no way cookies and keto can go hand in hand. But these cookies are definitely my go-to recipe when looking to change up my daily keto breakfast.
The best part? Kids love these cookies and ask me to make them all the time.
So, if you’re craving keto oatmeal cookies, these cookies taste just like real oatmeal cookies but have less than 3 grams of net carbs for a monster cookie.
Learn how to make keto-friendly oat cookies without oats that are perfectly soft and chewy on the inside yet crispy on the outside.
Are Oatmeal Cookies Keto Friendly?
Regular oatmeal cookies are not keto because they are made using oatmeal which is too high in carbs for a keto diet.
Actually, 1 cup of oats contains over 45 grams of net carbs, which is almost double the required daily intake on a keto diet.
However, you can enjoy oatmeal and low carb oatmeal cookies on a keto diet by using my keto recipes.
As always, I have a solution for your oatmeal cookie cravings because you can make the best keto oatmeal cookies with the same texture and taste using easy low-carb ingredients.
Luckily, this recipe is made with almond flour and contains no grains, yet they have the best chewy texture, and you can enjoy keto and low carb breakfast cookies every day.
Reasons This Keto Breakfast Cookies Recipe Is The Best
- The perfect grab-and-go healthy cookies for breakfast
- Taste just like regular oatmeal cookies minus the carbs and sugar
- Require only one bowl and 10 minutes of prep
- This a perfect recipe for meal prep, so you have breakfast ready for the whole week.
- Contain no refined sugar and are naturally gluten-free.
Ingredients Needed
I’m sure you probably have most of these ingredients in your pantry! You’ll love how easy it is to make these healthy breakfast cookies using just a few wholesome ingredients.
- Eggs – use large eggs at room temperature. To make vegan breakfast cookies, use an egg replacement – chia eggs or flax eggs.
- Almond butter – use creamy natural almond butter or replace it with peanut butter.
- Flaked almonds are used to replicate the texture of oats but have less carbs and taste neutral.
- Shredded coconut – adds delicious flavor and texture to these keto cookies.
- Almond flour – this grain-free flour is used to bind all the ingredients. Don’t use coconut flour, as it changes the whole texture. Hazelnut flour or pecan flour would be a great replacement if you’re allergic to almonds.
- Flaxseed meal – loaded with fiber and nutrients. Use coconut flour instead.
- Walnuts – chop your nuts for a crunchy texture.
- Baking powder – keeps these breakfast cookies soft on the inside.
- Cinnamon – adds great flavor.
- Sweetener – use your favorite granular sweeteners such as Erythritol or Monk Fruit. My paleo friends use coconut sugar or honey.
- Vanilla extract – or orange extract.
- Dark chocolate chips – choose sugar-free chocolate chips.
- Salt – to bring out and balance all the flavors.
How To Make Healthy Keto Breakfast Cookie Recipe
It’s incredibly easy to make keto breakfast cookies at home using just one bowl and 10 minutes of prep.
Combine all the ingredients in a large mixing bowl. Add all the nuts, seeds, wet ingredients, baking powder, vanilla extract, and cinnamon to a large bowl. It’s that easy. Stir using a rubber spatula until a sticky dough forms. Fold in the chocolate chips if using.
Line a large cookie sheet with parchment paper.
Using a measuring cup or a medium cookie scoop, scoop out balls of dough and place them on the cookie sheet. Each ball should weigh around 35 grams. Press them into large round cookies.
To make crispy breakfast cookies spread them thinner. The cookies tend to expand a little in the oven, so make sure to leave a little space between them.
Bake in the preheated oven for about 15 minutes or until they look golden brown on the edges. Remove from the oven and allow to cool for at least 10 minutes, then transfer to a cooling rack. It’s common for the cookies to be slightly soft right after baking, buy they crisp up nicely once completely cooled down.
Keto Breakfast Cookies Tips and Variations
- Mix in your favorite sugar-free dried berries like cranberries, raspberries, blueberries, or goji bears.
- You don’t have almond butter? Replace with any nut butter, such as peanut butter or cashew butter. Make sure to use a freshly opened jar that is smooth and creamy.
- Use your favorite sweetener, and if you’re paleo, you can use coconut sugar.
- Use your favorite spices, such as nutmeg or cardamom.
- To make savory breakfast cookies skip the sweetener and vanilla extract. Add more salt instead and use Italian Seasoning or grated Parmesan cheese.
How To Store
Room temperature. Store keto breakfast cookies at room temperature for up to 6 days in a sealed container.
Refrigerator – Refrigerate for up to 10 days in an airtight container.
To freeze. Yes, these healthy breakfast cookies are keto-friendly, so you can make more batches and freeze them to have on hand for an easy grab-and-go breakfast. Thaw on the counter, then reheat in the microwave or in the oven.
More Keto Breakfast Recipes
- Easy Keto Waffles with Coconut Flour – Fluffy & Delicious
- 2 Ingredients Cream Cheese Pancakes
- Easy Keto Blueberry Bread – Low-Carb Recipe
- High Protein Keto Strawberry Smoothie – Super Thick & Creamy!
Keto Breakfast Cookies Recipe (Easy, Delicious, And Healthy)
Description
Ingredients
- 2 large eggs room temperature
- â…“ cup creamy almond butter or peanut butter
- 1 cup flaked almonds
- 2 tbsp shredded coconut
- â…“ cup almond flour
- ¼ cup flaxseed meal or coconut flour
- ¼ cup walnuts or pecans, chopped
- 1 tsp baking powder
- 1 1/4 tsp cinnamon
- ½ cup sweetener
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips optional
- ¼ tsp salt
Instructions
- Preheat oven to 350°F/ 180°C and line a large cookie sheet with parchment paper. Set aside.
- In a large bowl, add all the dry ingredients: sliced almonds, almond flour, shredded coconut, flaxseed meal, chopped nuts, sweetener, cinnamon, and baking powder.
- Stir in the creamy nut butter, eggs, and vanilla extract until a sticky cookie dough forms.
- Using a measuring cup, portion 1/8 cup mounds of cookie dough (about 35 grams each) onto the cookie sheet. Shape them into a round cookie. Shape 12 cookie dough balls.
- Bake for 12-15 minutes in the preheated oven until the cookies are crispy on the edges.
- Cool cookies on the baking sheet, then transfer them to a wire rack and allow to cool completely.
- Store leftover cookies in an air-tight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Love these!! Make them every week.
Simple and delicious! Will be making several batches and freezing for a grab and go breakfast.
Shredded coconut is not listed in Ingredients, but is in directions. How much? Love your recipes.
You’ll need 1/3 cup shredded coconut. Thank you so much for your appreciation!
these are absolutely delicious! Next time I might use less sweetener but otherwise they’re perfect! Great for breakfast on the go or an indulgent dessert.
So glad I tried these. Delicious! The first keto bake I have truly enjoyed!
It’s great to hear that you enjoyed your keto breakfast cookies! It’s always a relief when we find a recipe that fits our dietary needs and also tastes delicious. Keep experimenting with different recipes and don’t be afraid to try new things. Happy baking!
I’m a bit confused. In one spot it says to make 1/8C sized balls (which is 30grams or 2 tbsp) but somewhere else it says 3 tablespoons which is 45grams. Am I missing something?
I apologize for any confusion in the recipe instructions.I’ve updated the recipe to clarify that 1/8 cup-sized balls should be approximately 35 grams or 2 tablespoons each. I hope this adjustment makes it easier to prepare these delicious Keto Breakfast Cookies.
These breakfast cookies were delicious! My husband and 2 young children loved them as well!
I’m thrilled to hear that you and your family enjoyed the Keto Breakfast Cookies! It’s fantastic when everyone can appreciate a tasty and healthy treat together. If you ever need more recipes or have any questions, please don’t hesitate to ask. Happy baking!
These cookies are so delicious! I didn’t have shredded Coconut so added dried cranberries and did add Lilly’s chocolate chips. My husband loved them. I will definitely be making these again.
Do you think the recipe would work without the sweetener?
Sweeteners in keto recipes do more than just sweeten; they’re key for getting the texture and moisture just right. Without it, the cookies might not be as satisfying, texture-wise.
The second time I made these, I doubled the recipe but used raisins instead of choc chips. The first 1/2 of the recipe as written, the second 1/2 of recipe, I used 2 tbsp butter + 1 tbsp peanut butter instead of 3 tbsp pb, sunflower seeds instead of coconut, pepitas instead of pecans. Mixed all together, spread onto greased baking sheet and baked at 350F for 15 minutes. Let cool and slice. Yummy! We love this recipe as cookies, bars and use the crumble as cereal to eat with berries and cream. So good.
Wow, you really got creative with the keto breakfast cookies recipe the second time around! Swapping in raisins for chocolate chips and mixing up the butters and nuts? That’s some kitchen magic right there. And baking them into bars you can munch on or crumble up for cereal is such a cool idea. Sounds like you’ve made something super tasty. I’m so glad you love playing around with the recipe and finding delicious new ways to enjoy it.