Keto Breakfast Cookies Recipe (Easy, Delicious, And Healthy)
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.
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.