These easy keto breakfast cookies are simple to make and taste like maple oatmeal. A delicious way to start your day off right.
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.
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.
How to make keto maple breakfast cookies
- 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.
- 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.
- 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.
- The almond butter should be the creamy kind. Melting it slightly makes it easier to mix with the other ingredients.
- Since maple syrup isn’t keto friendly, we use maple extract to get that delicious flavor. I find maple extract quite strong so 1 tsp is enough for my taste.
- 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.
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
Ingredients
- 1/2 cup flaked coconut
- 1/2 cup sliced almonds
- 1/2 cup Swerve Brown
- 1/3 cup collagen peptides
- 1/2 cup almond butter slightly melted
- 1 large egg
- 1 tsp maple extract
- 1/2 tsp vanilla extract
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 1/2 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.
