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    Home » Breakfast » Keto Maple “Oatmeal” Breakfast Cookies

    Published: Aug 23, 2020 · Modified: Jan 12, 2021 by Carolyn

    Keto Maple “Oatmeal” Breakfast Cookies

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.5K shares
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    These easy keto breakfast cookies are simple to make and taste like maple oatmeal. A delicious way to start your day off right.

    Titled image of keto breakfast cookies. The cookies sit on a wooden cutting board in a stack, in front of a vase of flowers.

    Cookies for breakfast that taste like your favorite oatmeal, topped with brown sugar and maple syrup? Sign me up!

    But of course, these keto breakfast cookies contain no oatmeal, no brown sugar, and no maple syrup. They’re also dairy free and contain an extra boost of protein in the form of collagen peptides.

    How is that possible? Through the magic of keto ingenuity, my friends.

    I will admit, I leaned heavily on my keto oatmeal cookie recipe to create these breakfast cookies. Because that formula of grinding flaked coconut and sliced almonds really works to simulate the real deal. Oat-like texture and flavor, without all the carbs.

    Keto maple "oatmeal" breakfast cookies on a wooden cutting board on a white wooden table, with a cup of coffee in behind.

    Collagen in keto baked goods

    You may have noticed that I use whey or egg white protein in many of my baked goods. This is to mimic gluten, which is a protein, and it helps baked goods rise properly and gives them more structure.

    Many readers ask if they can use collagen protein to substitute, but more often than not, I say no. Because for cakes and muffins, collagen protein can make them very gummy and hard to cook through. Trust me, I’ve tried. And been frustrated and disappointed every time.

    So why does collagen work in these keto breakfast cookies? Because they aren’t meant to rise and be fluffy like cake. The collagen acts as a great binder, since they have no flour.

    It also gives them an extra punch of nutrition and protein, which we can all use more of at breakfast.

    A stack of keto breakfast cookies with one broken open in front, on a white wooden table with a cup of coffee.

    How to make keto maple breakfast cookies

    1. The first step is to make your keto “oatmeal”. Ideally, you want an even split between flaked coconut and sliced almonds, for the best chewy texture. Grind these both up together in a food processor until they resemble oat flakes.
    2. Add the sweetener and collagen right into the food processor and pulse a few more times to get a nice even distribution, then transfer to a bowl.
    3. I really do recommend a brown sugar replacement for these cookies, to get them true oatmeal flavor. I like Swerve Brown, but other “golden” erythritol blends, like Lakanto, should work as well.
    4. The almond butter should be the creamy kind. Melting it slightly makes it easier to mix with the other ingredients.
    5. Since maple syrup isn’t keto friendly, we use maple extract to get that delicious flavor. I find maple extract quite strong so 1 teaspoon is enough for my taste.
    6. These cookies do seem to leach a lot of oil during baking, but it re-absorbs as they cool. Use a rimmed baking sheet so you don’t end up with oil spilling onto the bottom of your oven.
    Keto maple breakfast cookies on a white plate over a flower patterned napkin. A cup of coffee sits in the background

    How to store keto breakfast cookies

    Almost all keto cookie recipes should be good on the counter for 3 days or so, stored in a covered container.

    Harder baked cookies, like keto cut out sugar cookies or keto biscotti, are often fine on the counter for up to a week.

    But the soft baked style, like these, should be refrigerated if they will be around longer than a few days. They can be frozen as well, for an easy grab-and-go keto breakfast.

    Ready to make some delicious keto breakfast cookies?

    More keto breakfast cookies and bars

    • Lemon Poppyseed Breakfast Cookies
    • Keto Pumpkin Breakfast Bars
    • Blueberry Breakfast Bars
    • Cranberry Orange Breakfast Cookies
    • Pumpkin Chocolate Chip Breakfast Cookies
    • Savory Breakfast Cookies
    Keto maple breakfast cookies on a white plate over a flower patterned napkin. A cup of coffee sits in the background

    Keto Maple Breakfast Cookies

    These easy keto breakfast cookies are simple to make and taste like maple oatmeal. A delicious way to start your day off right.
    4.92 from 12 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: breakfast cookies, keto breakfast cookies
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 7 cookies
    Calories: 249kcal

    Ingredients

    • ½ cup flaked coconut
    • ½ cup sliced almonds
    • ½ cup Swerve Brown
    • ⅓ cup collagen peptides
    • ½ cup almond butter slightly melted
    • 1 large egg
    • 1 teaspoon maple extract
    • ½ tsp vanilla extract
    US Customary – Metric

    Instructions

    • Preheat the oven to 350F and line a large rimmed baking sheet with a silicone liner.
    • In a food processor, combine the coconut and almonds, and grind until they resemble oat flakes. Add the sweetener and collagen, and pulse a few more times to combine.
    • Transfer to a large bowl and stir in the almond butter, egg, and extracts until well combined. Use about 2 tablespoons for each cookie and roll into balls.
    • Place on the prepared baking sheet and press down to about ½ inch thick. Bake 15 to 20 minutes, until golden and firm to the touch. Remove and let cool on the pan. Do note: the cookies may release a lot of grease during baking but this will reabsorb as they cool.
    Nutrition Facts
    Keto Maple Breakfast Cookies
    Amount Per Serving (1 cookie)
    Calories 249 Calories from Fat 157
    % Daily Value*
    Fat 17.4g27%
    Carbohydrates 6.6g2%
    Fiber 3.5g14%
    Protein 16.4g33%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Jean says

      March 08, 2022 at 7:40 pm

      Carolyn, Collagen does not agree with my stomach, is there something I can substitute?

      Reply
      • Carolyn says

        March 12, 2022 at 8:24 am

        Sorry, they won’t hold together properly without it.

        Reply
    2. Francy Moll says

      March 05, 2022 at 10:23 am

      5 stars
      These are so good! I didn’t have maple extract, so I subbed a teaspoon of real maple sugar. I know it changes the carbs, but they tasted wonderful. I got 7 big cookies from the recipe. Definitely making these again.

      Reply
    3. Kaycie Robertson says

      February 17, 2022 at 5:21 pm

      I would like to try these when we go back to working in the office. But I don’t have the collagen peptides. Is there an alternative?

      Reply
      • Carolyn says

        February 18, 2022 at 9:23 am

        No, no alternative. You can skip it but it won’t have the same consistency.

        Reply
    4. Amanda says

      January 19, 2022 at 11:52 am

      5 stars
      So good! A hit with my entire family!
      I challenged my daughters to seek out healthier breakfast options and this one didn’t disappoint!

      Reply
    5. Deidre says

      January 07, 2022 at 8:00 pm

      5 stars
      My family who hates coconut, had no idea it was an ingredient. This recipe is a staple in our house.❤

      Reply
      • Carolyn says

        January 07, 2022 at 8:45 pm

        yay!

        Reply
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