Keto Breakfast Cookies

24 comments

5 from 101 votes
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Here is something worth waking up for: Thick, soft and chewy keto breakfast cookies! Ready in minutes and easy to have as part of your breakfast meal prep, they are so versatile and delicious, you’ll be running to the kitchen by the end of this post to make it!

Keto Breakfast Cookies Recipe

I’ve always been someone who had to have something sweet for breakfast. I went through a pretty serious oatmeal phase, conjuring up a bunch of variations. Come the warmer months, oatmeal became redundant and I needed something new.

Breakfast cookies were my next phase, as they pretty much were a variation of my oatmeal, only baked! Flourless breakfast cookies, blueberry breakfast cookies, and pumpkin breakfast cookies were some of my favorites, but I needed something new.

These keto breakfast cookies are my new favorite. With the taste and texture of a classic oatmeal cookie, you won’t find any grains or flour in these cookies. Made with almond flour and coconut flour, these chewy cookies are a delicious keto and low carb breakfast option. 

They are naturally sweetened, packed with healthy fats and incredibly satisfying, and perfect with a cup of coffee!

Table of Contents
  1. How to make keto breakfast cookies
  2. Recipe substitutions 
  3. Keto Breakfast Cookie Variations
  4. Tips to store and freeze
  5. More healthy breakfast Recipes 
  6. Recommended tools to make breakfast cookies
  7. Keto Breakfast Cookies (Recipe Card)

How to make keto breakfast cookies

Making keto breakfast cookies is ridiculously easy to prep and make- You probably have all these ingredients on hand!

The Ingredients

  • Ground chia seeds. Ground chia seeds, when mixed with water, produce a gel-like substance. This will be the egg replacement needed to keep this recipe egg free. 
  • Almond flour. Either blanched almond flour or almond meal will work, although blanched almond flour yields a more robust flavor. 
  • Coconut flour. Coconut flour helps hold the cookies together, and provide a more soft cookie dough. Do not omit this, otherwise, your cookies will not turn out. 
  • Shredded unsweetened coconut flakes. I prefer using macaroon style shredded coconut (often referred to as desiccated coconut) as they shape the cookies better. You can use standard shredded unsweetened coconut. 
  • Ground flaxseed. This adds healthy fats and a nutty flavor to the cookies. Ground flaxseed does NOT replace the egg. 
  • Baking soda. Baking soda ensures the cookies rise and not spread out too much. 
  • Cinnamon. Adds a delicious spice to the cookies. You can also add other spices, like nutmeg and ginger. 
  • Granulated sweetener of choice. Any granulated sweetener of choice will work. I prefer using Swerve or monk fruit in the raw, two keto and vegan sweeteners containing no calories and no sugar. 
  • Coconut oil. Be sure your coconut oil is melted, but spreadable. If it is too liquid, it will leave the cookie dough gritty. 
  • Almond butter. Adds a delicious flavor and healthy fats.
  • Chocolate Chips. You can never have enough chocolate chips

The Directions

  1. Line a large baking tray with parchment paper, or a Silpat cookie sheet.
  2. In one bowl, combine your dry ingredients and mix well. In a separate bowl, combine your wet ingredients and mix. Combine both the wet and dry ingredients, then fold in your chocolate chips.
  3. Place the cookies in a preheated oven and bake at 180C/350F for 15-18 minutes, or until the center is cooked.
  4. Remove from the oven and allow cooling on the pan completely. 
Easy meal prep keto breakfast cookies recipe

Recipe substitutions 

  • Almond Butter. This works just as well with peanut butter, cashew butter, sunflower seed butter, and smooth tahini. 
  • Granulated sweetener of choice. If dietary restrictions aren’t an issue, you can use coconut palm sugar or even table sugar. 
  • Chocolate Chips. If you don’t follow a ketogenic diet, dairy-free chocolate chips work just as well. 
  • Coconut Keto Breakfast Cookies. Add 1-2 tablespoons of toasted coconut flakes to the batter. Drizzle with melted coconut butter over the top. 
  • Keto Chocolate Breakfast Cookies. Add chopped chocolate on top of the chocolate chips. Drizzle with melted chocolate over the top. 
  • Keto Lemon Poppy Seed Breakfast Cookies. Swap out 1 tablespoon of the ground flaxseed with poppy seeds and add 2 teaspoons of lemon extract
  • Peanut Butter Breakfast Cookies. Swap out the almond butter for smooth peanut butter, and add some chopped peanuts. 

Tips to store and freeze

To store. Keto breakfast cookies can keep well at room temperature for up to 3 days, in a sealed container. It’s best to keep the cookies refrigerated, as they will maintain their chewy texture and also keep for 7 days. 

To freeze. Breakfast cookies are freezer friendly and are perfect to freeze for quick grab-and-go breakfasts for the weeks/months ahead! Wrap cookies individually in parchment paper and place in a ziplock bag or shallow container. Frozen breakfast cookies will keep for at least 6 months.

To thaw. Thaw cookies at room temperature, the day before you intend to eat them. They also can be placed in the refrigerator overnight. 

More healthy breakfast Recipes 

  • Silpat cookie sheet. I love using my cookie sheet as I can reuse it multiple times, and removing the cookies from them is super simple.
  • Parchment paper. For those times I don’t use the cookie sheet, I always use parchment paper, which ensures the pan remains clean.
Vegan keto breakfast cookies recipe

Perfect for meal prep, an easy post-workout meal or an excuse to have dessert for breakfast, you will LOVE these healthy keto breakfast cookies! 

Easy keto coconut cookies for breakfast

Keto Breakfast Cookies

5 from 101 votes
Soft, thick and chewy keto breakfast cookies packed with wholesome low carb ingredients. Vegan, eggless, paleo, gluten free and sugar free, they are perfect to prep in advance and enjoy for a quick grab and go breakfast!
Servings: 20 Cookies
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes

Ingredients  

Instructions 

  • In a small bowl, add ground chia seeds with 5 tablespoons of water. Set aside, for a gel to form.
  • In a large mixing bowl, combine your coconut flour, almond flour, unsweetened coconut flakes, ground flaxseed, baking soda, and cinnamon and mix well.
  • In a separate bowl, add your coconut oil, almond butter, granulated sweetener of choice and prepared chia eggs and mix until fully incorporated.
  • Combine your wet and dry ingredients and mix well. Fold through your chocolate chips. Cover your bowl and refrigerate for around an hour, for the dough to chill.
  • Preheat the oven to 180C/350F and line a large baking tray with parchment paper and set aside.
  • Form 16-20 balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 15-18 minutes, or until the center is just cooked.
  • Remove the cookies from the oven and allow to cool on the pan completely. The cookies will continue to cook as they cool.

Notes

Keto breakfast cookies can be stored at room temperature, in a sealed container for up to 3 days. They are best kept in the fridge and will keep fresh for up to 7 days.
Breakfast cookies are freezer friendly and will keep well in the freezer for up to 6 months. 

Nutrition

Serving: 1CookieCalories: 160kcalCarbohydrates: 9gProtein: 5gFat: 14gPotassium: 4mgFiber: 5gVitamin A: 200IUVitamin C: 3.3mgCalcium: 20mgIron: 0.5mgNET CARBS: 4g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I think these are really good. Very close to a real cookie. They remind me of oatmeal cookies without the raisins. I didn’t have any chocolate chips, so I just made them without them and truthfully, I think they were just as good. It did take a long time to make them though because of scooping out the almond butter and mixing the thick mixture by a spoon but the result was very good. I would recommend this recipe if you don’t mind all the mixing.

  2. Just wondering how much of the carb count is due to the choc chips. I would like to make the cookies without them, but am a little new to the carb calculations so I wanted to be sure I was counting correctly.

  3. 5 stars
    LOVE THESE! I have 1 for breakfast – warm in toaster – add sea salt & cream cheese – YUMMMMMM!!! Thanks very much for the recipie! =)

  4. If my cookie dough is a bit dry is there something I may be doing wrong or something I could add to the recipe to decrease the dryness? I used all the ingredients as listed (no substitutions). This is my first time to bake anything that is “keto friendly”.

  5. Omg I love these!!! My new fav recipe that I’ve made quite a bit and shared even more. Thank you for your amazing creation ! Do you think it would still work to bake them as one large cookie (or square) and then cut into 16 (or so) squares?

  6. Could you substitute or leave out the shredded coconut in the breakfast cookie recipe? I like the flavor of coconut but don’t like the texture.

    1. I’ve only tried it as written- You could try replacing it with some ground flaxseed but I can’t vouch for it myself.