Keto Breakfast Cookies – Keto Oatmeal Cookies
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!
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:
- Ready In About 20 Minutes
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
- 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.
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.
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.
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.
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.
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.
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
If you are after keto breakfast recipes, I have plenty more for you!
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
Want My Kitchen Equipment?
- 1 cup Sliced Almonds
- ⅓ cup Unsweetened Shredded Coconut
- ⅓ cup Almond Flour
- ¼ cup Flaxseed Meal
- ¼ cup Chopped Pecans or pumpkin seeds or walnuts
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda or 1 teaspoon baking powder
- ½ cup Crystal Sweetener don't use Xylitol, it softens keto cookies!
- 1 teaspoon Ground Cinnamon
- 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
- 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.
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Preparation:Under 30 Minutes
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.
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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!
I didn’t try that yet but I guess it will work
its wonderful as your other blog posts : D, thanks for putting up.
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.
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.
As explained in the instructions and shown in the post pictures, these cookies don’t spread, you must press in the dough to form a cookie shape
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 😊
Probably, yes, same amount should be fine. Shredded coconut add a chewy texture to the cookie, maybe more sliced almonds would work too.
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
Great recipe! Another healthy keto breakfast alternative for quick on the go days!
In comments says: May use melted butter in place of melted coconut oil. I don’t see coconut oil in the recipe…?
In the liquid ingredients, there’s a note about replacing eggs by melted coconut oil or butter
Love these! Do the nutrition facts go with 9 cookies or 12? REcipe card says 12 cookies, directions say 9. Thank you!
Oups sorry for the mistake in the direction, I fixed it, thank you for spotting my mistake. The recipe card calculation is base don 12 cookies. Enjoy
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
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.
Made my first batch.
The next batch will have raisins or dried cherries.
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!
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.
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?
Any substitute for the erythitol?
Any keto sweetener from this list,
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?
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.