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Keto Breakfast Cookies – Keto Oatmeal Cookies

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4.95 from 589 votes
By Carine Claudepierre - - 46 Comments

These keto breakfast cookies are your best cooked-egg alternative keto breakfast to fix all your keto oatmeal cookie cravings.

They taste like real oatmeal cookies. They are dense, sweet, and chewy with crunchy bites of nuts.

But, they only contain 2.6 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!

Keto almond flour cookies

Are Oatmeal Cookies Keto?

Classic Oatmeal Cookies are not keto-friendly. The reason is that oatmeal itself is not keto-friendly.

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 oats contains 23 grams of net carbs, which is very high when you target to eat only 23 grams of net carbs for the entire day!

So the solution to making 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.

Why You’ll Love This Recipe

These Keto Oatmeal Cookies have a true classic oatmeal cookie taste and they are:

  • Gluten-Free
  • Dairy-Free
  • Paleo
  • Low-Carb
  • Keto
  • Ready In About 20 Minutes
Keto Granola Cookies

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!


Let’s see what you need to start this keto oatmeal 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.
Keto friendly oatmeal cookie recipe

Preparing 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.

Keto Breakfast Cookies

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!

Rolling 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 12 cookie dough balls.

Place each cookie dough ball onto a baking tray with 1 thumb space between each cookie.

Keto Breakfast Cookies Dough
Keto Breakfast Cookies
Keto Breakfast Cookies
Keto Breakfast Cookies

Flatten the cookies

Then, flatten the cookies with your hands. The thinner, the crispier they will be.

This keto oatmeal cookie recipe doesn’t expand in the oven, so you don’t have to worry about cookies spreading on the tray.

Bake your keto oatmeal cookies

Preheat the oven to 350°F (180°C).

Line a baking sheet with parchment paper and lightly grease the paper with oil.

Then, bake the keto oatmeal cookies for 12-15 minutes or until the sides are golden brown.

The center will stay soft, but it will firm up when fully cool down.

Keto oatmeal peanut butter cookies

How Do Keto Oatmeal Cookies Taste?

These keto oatmeal 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.

Low carb Breakfast Cookies

Storing Keto Oatmeal 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 your on-the-go keto breakfast ahead!

Freeze the cookies individually in zip-lock bags and thaw 3 hours before on a rack at room temperature.

Keto Oatmeal Cookies

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 share your creations.

Low carb Breakfast Cookies

Keto Breakfast Cookies

2.6gNet Carbs
Keto Breakfast Cookies are a keto breakfast full of healthy fat, protein, and very few net carbs to replace your traditional fried eggs or omelette low-carb breakfast.
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Yield: 12 cookies (30g each)
Serving Size: 1 cookie (30g)

Nutrition Snapshot

Net Carbs 2.6g
Fat 15.1g
Protein 6.4g
Calories 174.3kcal
4.95 from 589 votes
Review Print


Dry ingredients

Liquid ingredients

  • 2 large Eggs beaten, at room temperature (or 1 egg + 1/4 cup melted coconut oil to reduce eggs).
  • cup Natural Peanut Butter or Almond Butter, a fresh jar with oil on top
  • ½ teaspoon Vanilla Extract


  • 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 forms. 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.


  • Store in the pantry in a sealed cookie jar for up to 6 days or freeze individually in zip lock bags and thaw on a rack 3 hours before at room temperature.


Butter can replace melted coconut oil, but the cookies will be softer
Xylitol is not a recommended sweetener for cookies. They soften cookies too much! 
My Recipe Notes

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Serving Size: 1 cookie (30g)
Yield: 12 cookies (30g each)
Serving: 1cookie (30g)Calories: 174.3kcal (9%)Carbohydrates: 6.1g (2%)Fiber: 3.5g (15%)Net Carbs: 2.6gProtein: 6.4g (13%)Fat: 15.1g (23%)Saturated Fat: 3.2g (20%)Trans Fat: 0.1gCholesterol: 31mg (10%)Sodium: 46.8mg (2%)Potassium: 172.6mg (5%)Sugar: 1.5g (2%)Vitamin A: 46.9IU (1%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.1mgVitamin D: 0.2µg (1%)Calcium: 50.5mg (5%)Iron: 1.1mg (6%)Magnesium: 54.4mg (14%)Zinc: 0.9mg (6%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    46 Thoughts On Keto Breakfast Cookies – Keto Oatmeal Cookies
    1 2
  1. Hi Carine..thanks for this recipe. I was wondering if I could replace equal amounts of ground psyllium husk for the flax seed. I am allergic to flax!

  2. 5 stars
    These were excellent. I used cashew butter, as I don’t really like peanut butter. My cookies were nicely soft. I added sugar free chocolate chips to 1/2 of them and found that they did not add much. Next time I will skip them.

  3. 4 stars
    I really like these but they don’t spread. I have to moisten my fingers to get them in a cookie shape. I tried to Google why but couldn’t find anything to help.

  4. Hi! Can I use my homemade keto granola to sub the nuts (almonds/pecans) in the recipe? If so, how much granola do I need to use? Also not a fan of shredded coconut, what can I sub it with? I really want to try your recipe 😊

  5. 5 stars
    Just made these and they’re the best keto cookie out there. I only had 1/2 cup almonds so I subbed pecans and for the pecans I subbed walnuts-fantastic recipe

  6. 5 stars
    Love these! Do the nutrition facts go with 9 cookies or 12? REcipe card says 12 cookies, directions say 9. Thank you!

  7. 5 stars
    Excellent recipe! Have made them twice now and they are a hit. Have added dried cranberries and some dark chocolate keto chips. A go to recipe

  8. 5 stars
    I have made these breakfast cookies 3 times and they have turned out great each time. I bake them in a muffin top pan which works really well.

  9. 5 stars
    I made these a few weeks ago for a road trip. They are really good and travelled well! I made an adjustment with the eggs (I am not supposed to eat yolks)so used 1/2 cup egg whites. The cookies turned out beautifully for me. Getting ready to make another batch!

  10. 5 stars
    I came across this recipe in the search of an egg-free recipe after a newfound allergy. I was really sad to see that this did, in fact, have eggs. But it looked amazing so I figured I’d try it with a gelatin egg and it worked very well. They spread out pretty far while cooking and were a little flatter, but the taste and texture were amazing.

  11. If I omit the shredded coconut (not a fan) does it change the texture? Can I replace the coconut with something else?

  12. 5 stars
    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.

  13. 5 stars
    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?

  14. 5 stars
    These were delicious!!! I didn’t have sliced almonds so I did extra pecans… oh my goodness, thank you so much for this recipe!!

1 2


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.

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