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!
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
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!
- 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!
- Line a large baking tray with parchment paper, or a Silpat cookie sheet.
- 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.
- Place the cookies in a preheated oven and bake at 180C/350F for 15-18 minutes, or until the center is cooked.
- Remove from the oven and allow cooling on the pan completely.
- 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.
Keto Breakfast Cookie Variations
- 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
- Keto Chocolate Peanut Butter Smoothie
- Flourless Pumpkin Pancakes
- Keto Blueberry Muffins
- Banana Coconut Bread
- Keto Chia Pudding
Recommended tools to make breakfast cookies
- 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.
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!
Keto Breakfast Cookies
- 2 tablespoon ground chia seeds
- 1/2 cup coconut flour
- 1 3/4 cup blanched almond flour
- 2 tablespoon ground flaxseed
- 1/2 cup shredded unsweetened coconut flakes
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups granulated sweetener of choice See post for substitutions
- 3/4 cup coconut oil softened like butter
- 1 1/4 cups almond butter See post for substitutions
- 1 cup keto chocolate chips
- 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.
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