Start your morning on the right foot with these keto breakfast cookies. They’re soft, chewy, and I love how effortlessly they come together! 4 grams of net carbs. 

My oatmeal breakfast cookies have consistently been one of my most popular recipes on the website, and over the years, I’ve had countless requests to create a low carb version. Well, here it is.

I used my keto oatmeal cookies as inspiration to achieve the same soft, chewy texture they’re known for. I initially tested these cookies with eggs, but found that the combination of chia seeds and water helped bind them even better while keeping the texture tender.

A mix of coconut oil and almond butter helps keep the cookies soft and chewy, not dry or crumbly. The end result tastes just like a classic breakfast cookie, but without the extra carbs. 

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make low carb breakfast cookies
4. Arman’s recipe tips
5. Storage instructions
6. Keto Breakfast Cookies (Recipe Card)
7. More keto breakfast recipes

Why I love this recipe

• Soft and chewy, just like a classic breakfast cookie, but made with low carb ingredients.
• Easy to customize with different nuts, seeds, chocolate chips, or berries.
• Naturally dairy-free, egg-free, and gluten-free, making them great for a variety of diets.
• Perfect for meal prep. I usually make a batch on Sunday, so I have an easy grab-and-go breakfast or snack ready throughout the week. They freeze really well, too.

Key Ingredients

Here’s what goes into low carb breakfast cookies, along with my kitchen notes. Full measurements are in the recipe card below.

• Chia seeds (ground). These act as an egg substitute. Once mixed with water, they form a gel that helps bind the cookies together. If you’re not concerned with making these cookies egg-free, you can use two room-temperature eggs instead. 
• Almond flour. Both blanched almond flour and almond meal will work, although blanched almond flour gives the cookies a softer, chewier texture.
• Coconut flour. Helps hold the cookies together and makes the dough softer.
• Shredded unsweetened coconut flakes. I prefer using ‘desiccated coconut’ flakes because they have the best consistency in cookies, but any unsweetened shredded coconut will do. 
• Ground flaxseed. Adds texture and helps the cookies stay hearty and filling.
• Baking soda. Ensures the cookies rise and don’t spread too much. 
• Cinnamon. Adds warmth and flavor.
• Sweetener. I used allulose, but you can use whatever granulated sweetener you prefer. 
• Coconut oil. It needs to be softened but not completely melted. If it’s too liquid, the cookie dough will turn out gritty. Softened unsalted butter also works really well.
• Almond butter. Adds richness and moisture. I use my homemade almond butter, but any store-bought nut butter will do so long as it has no added sugar. 
• Sugar-free chocolate chips. Optional, but I like folding a handful into the cookie dough.

How to make low carb breakfast cookies

Step 1- Make the chia egg. In a small bowl, add chia seeds with 5 tablespoons of water. Set aside until a gel forms. 

Step 2- Mix the dry ingredients. In a large bowl, combine both of the flours, shredded coconut, flaxseeds, baking soda, and cinnamon. 

Step 3- Mix the wet ingredients. In a separate bowl, combine the coconut oil, almond butter, sweetener, and chia seed gel. 

Step 4- Combine. Combine the wet and dry ingredients and stir until a smooth dough forms. Fold in the chocolate chips. Cover the bowl and refrigerate for one hour. 

Step 5- Prep. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. 

Step 6- Bake. Form 16-20 cookie dough balls, place them on the baking tray, and press each into a cookie shape. Bake for 15-18 minutes or until the center is just cooked. Let them cool in the pan completely. 

Arman’s recipe tips

• Taste the cookie dough before baking. Since there are no eggs or flour, you can safely adjust the sweetness or flavor as needed.
• Don’t overbake the cookies. They continue to firm up as they cool, so remove them from the oven once the edges are set and the centers still look slightly soft.
• If the dough feels too thick, let it sit for a minute before adding more liquid. The chia seeds and coconut flour continue absorbing moisture as the dough rests, so a splash of milk is usually all that’s needed to loosen it slightly.
• Change up the mix-ins with chopped pecans, pumpkin seeds, sunflower seeds, dried cranberries, or sugar-free white chocolate chips. 

Storage instructions

To store: Leftover cookies can be stored at room temperature in a sealed container for up to three days. If you want to keep them fresher longer or use them for meal prep, store them in the refrigerator for up to 1 week.  

To freeze: Store the leftover cookies in a freezer-safe container and freeze them for up to six months. Let them thaw overnight in the fridge. 

More keto breakfast recipes

• Keto oatmeal
• Keto avocado toast
• Keto acai bowl
• Sous vide egg bites