Keto Breakfast Cookies – Keto ‘oatmeal’ cookies
These keto breakfast cookies are your best egg-free keto breakfast to fix all your keto oatmeal cookies craving.
They taste like real oatmeal cookies. They are dense, sweet, chewy with crunchy bites of nuts.
But, they only contain 2.6g grams of net carbs per large cookie, and they are the most fulfilling keto breakfast served with your bulletproof coffee.
Keep reading to see how you can make keto-friendly oatmeal cookies with NO oats!
Are oatmeal cookies keto-friendly?
Classic Oatmeal Cookies are not keto-friendly. The reason is that oatmeal itself is not keto-friendly.
You can’t have much oats on your keto diet or, if you do want to eat oats, you will have to stick to a very low amount.
In fact, 1 cup of oats contains 23 grams of net carbs, which is very high when you target to eat only 23g of net carbs for the entire day!
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
So the solution to make keto ‘oatmeal’ cookies recipe is to use ingredients that mimic the texture of oats and their flavor but contain way fewer carbs.
That’s how I created these almond flour keto cookies—a breakfast keto cookie recipe made of keto nuts and seeds.
How to make Keto breakfast Cookies
This keto breakfast cookie recipe is the easiest keto cookie recipe ever. All you need to make them is one bowl and a bunch of wholesome ingredients that, when put together, taste like oatmeal breakfast cookies, without the carbs!
Ingredients for a keto cookie
Let’s see what you need to start this keto peanut butter oatmeal style cookie recipe:
- Sliced almonds – This ingredient provides the same texture as rolled oats. However, 1 cup of sliced almonds only contains 8.2 grams of net carbs which is very low.
- Shredded coconut – coconut adds a chewy texture to keto cookies.
- Almond flour – you can’t replace almond flour with coconut flour. You can replace almond flour with the same amount of sunflower seed flour or sesame flour. Read how to choose your keto-friendly flour!
- Flaxseed meal – it adds fiber and a dense texture that mimics a regular oatmeal cookie.
- Chopped pecans – or 1/4 cup of walnuts or pumpkin seeds.
- Baking soda
- Salt
- Peanut butter – use natural peanut butter with no added sugar or oil. Another option is to use almond butter.
- Erythritol – don’t use xylitol in keto cookies. They get too soft and won’t firm up! Learn how to convert keto sweeteners.
- Cinnamon
- Vanilla extract or almond extract.
- Coconut oil – only use this if you choose to reduce eggs in the recipe. Then, you will need 1 egg + 1/4 cup of melted coconut oil.
- Egg – I didn’t try this recipe with egg replacement, so I am not sure it works. However, you have two options, one using 2 eggs, my favorite, or one with fewer eggs using a combo of eggs and melted coconut oil.
How to make keto breakfast cookies?
Prepare the dough
First, add all the dry ingredients together into a large mixing bowl. Combine with a spoon until evenly combined. Then, pour the melted coconut oil, beaten egg, and vanilla extract.
Finally, combine with a spoon until thick and sticky. You can also use your hands to squeeze the batter and bring it together into a sticky cookie dough.
Play with flavors
You can add up to 1/2 cup of extra sugar-free chocolate chips to your dough. They exist in dark chocolate, milk chocolate, or white chocolate flavors!
Or add more seeds like sunflower seeds or nuts into the dough. Be creative and try different flavors!
Roll the dough
The cookie dough is sticky, so you can lightly grease your hands with coconut oil before rolling the dough into cookie dough balls.
One cookie dough ball is about 40 grams, and the recipe forms 9 cookie dough balls. Place each cookie dough ball onto a baking tray with 1 thumb space between each cookie.
Flatten the cookies
Then, flatten the cookies with your hands. The thinner, the crispier they will be. This cookie keto recipe doesn’t expand in the oven, so you don’t have to worry about cookie spreading on the tray.
Bake your cookies
Preheat oven to 350F (180C). Line a baking sheet with parchment paper and lightly grease the paper with oil. Then, bake for 12-15 minutes or until the sides are golden brown.
The center will stay soft, but they will firm up when fully cool down.
How does it taste?
These keto breakfast cookies need to cool down completely to reach their best texture.
Be patient! Cool the cookies for 10 minutes on the tray, then transfer to a cooling rack and cool for 1 hour to appreciate their best texture. Note that their flavor will be even better the next day.
They are crispy on the sides and chewy in the center. They taste like your favorite oatmeal cookies with only wholesome, high fiber, and low-carb ingredients.
How to store keto breakfast cookies?
These keto breakfast cookies must be stored in a cookie jar or any sealed container at room temperature. They store well for up to 6 days!
Don’t store them in the fridge, or they soften. However, they freeze really well to make ahead your keto breakfast on the go!
Freeze the cookies individually in ziplock bags and thaw 3 hours before on a rack at room temperature.
More keto cookie recipes
You can have so many keto cookies on a low-carb diet. Below I listed my favorite keto cookie recipe, including my almond flour chocolate chip cookie recipe, perfect for breakfast or a keto dessert!
Have you made these keto almond cookies for your breakfast yet? Share a picture with me on Instagram! I love to see and reshare your creations.
XOXO Carine
Recipe Card
Save this recipe!
Keto Breakfast Cookies
Ingredients
Dry ingredients
- 1 cup Sliced Almonds
- ⅓ cup Unsweetened Shredded Coconut
- ⅓ cup Almond Flour
- ¼ cup Flaxmeal
- ¼ cup Chopped Pecans or pumpkin seeds or walnuts
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda or 1 teaspoon baking powder
- ½ cup Erythritol don't use Xylitol, it softens keto cookies!
- 1 teaspoon Ground Cinnamon
Liquid ingredients
- 2 large Eggs beaten, at room temperature (or 1 egg + 1/4 cup melted coconut oil to reduce eggs).
- ⅓ cup Natural Peanut Butter or Almond Butter, a fresh jar with oil on top
- ½ teaspoon Vanilla Extract
Optional
- ¼ cup Sugar-free dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Grease the paper with coconut oil. Set aside.
- In a large bowl, combine sliced almonds, shredded coconut, almond flour, flaxseed meal, chopped pecans, salt, baking soda, erythritol, and cinnamon.
- Make a well in the center of the dry ingredients and add in creamy peanut butter, vanilla, and beaten egg.
- Stir in until a cookie dough form. It will be difficult to stir with a spoon, so you can use your hands to squeeze the dough and bring all the ingredients together. Wash and dry your hands, then lightly oil your hands.
- Shape 12 cookie dough balls, one cookie ball is about 3 tablespoons each (30 g).
- Place each cookie dough ball onto the prepared baking sheet, leaving a thumb space between each ball. Press each ball with your hand to flatten into a large round cookie. The thinner, the crispier they will be!
- The cookie will slightly expand in the oven, but not much.
- Bake for 15-17 minutes or until the sides of the cookies are golden brown. They will be slightly soft and puffy in the center. That's normal. They crisp after they cool down.
- Remove from the oven and cool 10 minutes on the baking sheet, then slide a spatula under each cookie and transfer them one by one onto a cooling rack.
- The cookies get their perfect texture after 1 hour and the best flavor after 3 hours or the next day when completely cool down.
Storage
- Store in the pantry in a sealed cookie jar for up to 6 days or freeze individually in ziplock bags and thaw on a rack 3 hours before at room temperature.
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
If I omit the shredded coconut (not a fan) does it change the texture? Can I replace the coconut with something else?
Shredded coconut makes keto cookies chewy. If you remove coconut, replace by more sliced almonds or seeds. It won’t great a chewy texture tho.
These are the BEST cookies EVER!!!! I have made them a few different ways. I prefer using baking powder instead of the baking soda. Also, pumpkin seeds vs pecans and I always use monk fruit. Thanks so much for the recipe! I eat them just about every day.
These are a fantastic replica of the high sugary coffee shop breakfast cookie! I used Swerve as the sweetener and followed your recipe exactly. My one question is the size of the cookie. I try my best to measure out the serving sizes of each recipe I make to ensure I have the macros correct. When I measured the dough for 9 cookies the weight was 65g/cookie. Is it better to go by weight or serving with this recipe to ensure you are calculating the correct macros?
Thank you! Glad you love them. For precision, weight is better
These were delicious!!! I didn’t have sliced almonds so I did extra pecans… oh my goodness, thank you so much for this recipe!!
Will these work with flax eggs?
No sorry
In neither the ingredient list nor the instructions is there mention of melted coconut oil yet at the end of the recipe it states that butter can substitute for the melted coconut oil. What amount of coconut oil should have be used?
As mentioned in the ingredient list you can use 2 eggs OR 1 egg + 1/4 cup coconut oil (or melted butter). I providing 2 options for people sensitive to egg flavor in baking. Second option has definitely no eggy taste. The instructions are written for 2 eggs but if you want to use a combo of egg + fat, you simply add them both where the recipe calls for 2 eggs. It means that you can add 1 egg + 1/4 cup melted butter or 1 egg + 1/4 cup melted coconut oil. I hope it make sense.
Love how easy these come together and the taste is perfect.
I substituted hemp seed for coconut(allergy)& added a little
protein powder. I work 12 hour shifts as a nurse and these are
perfect for my busy days when sitting to eat is not an option!!
Thank you for this great recipe!!!
Hi Carine. In many keto recipes, it is recommended that golden flax be used instead of brown. What do you think with this recipe? Do you prefer the golden? Thanks as always!
Golden flaxseed is less strong in flavors, but both work here. Enjoy! XOXO Carine
This is the best cookie recipe!! It has become my “go to”. Thanks. Wendyc
Looks Yummy. However, I don’t use those Sugar Substitutes. How abut Sucralose in Baking? TIA
Sucralose is not keto friendly read my keto friendly sweetener article for more info on keto sweetener and substitution. Enjoy, XOXO Carine
Hello Carine!
Thank you so much for your lovely recipes! I just put my cookies in the oven and can’t wait to taste however mine were much to sticky to be able to roll by hand. I just wanted to confirm if the recipe actually requires 2 eggs or 1?
Oh I am sorry to here that, maybe your eggs where too large or your mixing some flaxmeal. Maybe add a bit more of it and the dough should roll fine. The recipe has two option, one with 2 eggs and no fat added or one option with less eggs, just 1 egg + 1/4 cup melted coconut oil. Did you add 2 eggs and the coconut oil? That will explain why they are too wet. Enjoy, XOXO Carine
Yes that’s exactly what I did! 2 eggs and coconut oil🙈 Did you recently update the recipe because I printed it When the recipe was first released and that information wasn’t there🤔 Regardless they still tasted amazing and I will definitely be making them again!
Oups it seems that the update was there, I always double test my recipes and first I did 2 eggs and coconut oil, then realized I could go down 1 egg and update but it seems that the site cache didn’t refresh before 24 hours and kept the recipe with 2 eggs for a while. So sorry for that ! I hope you will try again soon, XOXO Carine
Hi…I’m ok with eggs…but your first paragraph says egg free…as eggs are part of your recipe, could you have meant oat free?
I meant no real egg as keto breakfast often involve fried eggs or omelette. An egg-free breakfast on keto doesn’t mean no eggs is involved but no egg based meal as quoted before. I updated the post to make it clear and easier to understand, Sorry if it confused you. Enjoy the recipe, XOXO Carine
Can you use ground almonds instead of flour please?
Yes, it should work if your almond meal is not too coarse. Enjoy, XOXO Carine