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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 3.4g 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!
Before I share this new keto-friendly ‘oatmeal’ cookie recipe with you, let me answer the main question. Are oatmeal cookies keto? No, oatmeal is not a keto-friendly cereal.
It means you can’t have 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 oat contains 23 grams of net carbs which is very high when you target to eat only 23g of net carbs for the entire day!
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.
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!
Let’s see what you need to start this keto peanut butter oatmeal style cookie recipe:
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.
You can add up to 1/2 cup of extra sugar-free chocolate chips in 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!
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 40g and the recipe forms 9 cookie dough balls. Place each cookie dough ball onto a baking tray with 1 thumb space between each cookie.
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.
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.
These keto breakfast cookies need to cool down completely to reach their best texture. Be patient, cool the cookies 10 minutes on the tray, then transfer to a cooling rack and cool 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.
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 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 zip bags and thaw 3 hours before on a rack at room temperature.
You can have so many keto cookies on a low-carb diet. Below I listed my favorite keto cookies recipe including my almond flour chocolate chip cookie recipe, perfect for breakfast or a keto dessert too!
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.
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.
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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