These keto breakfast cookies are your best cooked-egg alternative keto breakfast to fix all your keto oatmeal cookies cravings.
They taste like real oatmeal cookies. They are dense, sweet, 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!
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 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!
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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
- 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.
- 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 12 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!
More keto cereal style breakfast ideas
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.
Keto Breakfast Cookies
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- 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 ziplock bags and thaw on a rack 3 hours before at room temperature.
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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 sweeteners 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 sweeteners 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.