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!
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.
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.