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
These easy keto breakfast cookies are simple to make and taste like maple oatmeal. A delicious way to start your day off right.
- 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
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Preheat the oven to 350F and line a large rimmed baking sheet with a silicone liner.
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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.
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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.
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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.
Cookie says
Can we use whey powder, instead of collagen 🤔
txgrandma says
I made these right away as written, except I substituted pecans for almonds. (I live in TX and pecans are plentiful!) I also doubled the recipe and pressed them into an 8 x 8 inch pan and baked a little longer. They turned out great and will be a nice accompaniment to a protein at breakfast. Thanks for sharing!
Beth says
I was just wondering about using pecans instead. Thanks.
Diane says
I just made these…. they are amazing!! These will be a great grab and go breakfast with a cup of coffee. Thank you for another great recipe!
Carolyn says
Glad to hear it!
Susie says
These are delicious! I didn’t think I could have a crunchy, chewy cookie on Keto! Thank you for sharing the recipe! I really miss chewy (glutenous) bread on Keto. Have you used the collagen peptides in a sourdough type bread, or to make scones not so moist & cakey (more biscuity) as the Keto recipes typically are?
Carolyn says
I have not done so yet… will get thinking about that!
Mary S says
Can I use Raw Organic Protein powder in place of collagen peptides?
Carolyn says
I am doubtful it will have the same effect, since collagen is a binder in this recipe. But you may have to experiment!
Amy says
Just made these! Yummy. I was short on the 1/2 almond butter so I add some coconut butter. Baked up great! Thank you for the recipe. I’ve been looking for one with collagen.
Lori says
Can I use great lakes gelatin instead of collagen peptides? Its what I have
Carolyn says
I didn’t try it that way so you will need to experiment. Not sure it will produce the right texture.
Karen says
You make the comparson between whey powder & collagen protein n your preamble, could the whey protein be used here? I don’t have access to collagen proten as far as I know. If I do try to substitute the why, would the amount be the same?
Carolyn says
No… they really work very differently and collagen helps these hold together.
Rena Conaway says
Hi! First of all let me say thank you so much for the work that you do it helps me so much in reaching my health goals… I’ve already lost 76 pounds and have made so many of your wonderful recipes… So keep up the good work… There are lots of folks who need you! Anyway I have a question about this recipe… Instead of collagen peptides, could protein powder be used… Is that the same thing? I was just curious also if I wanted to always add a punch of protein to a recipe how could I swap that out for example, I want to make your lemon poppyseed breakfast cookies but I would like to add some protein powder to that to amp up the protein… Any rule you follow in baking for this or any suggestion would be greatly appreciated. I consider you the go to for all of my keto baking…thank you so much I appreciate it.
Thank you…Rena
Rena says
Just read the other comments about the collagen…could still use advice about adding protein powder in other recipes as mentioned above if you have any pointers…thanks!
Carolyn says
No, collagen and whey work very differently so that’s why I recommend NEVER using collagen in cakes and muffins (makes them gummy), whereas I wouldn’t recommend whey here, as it wouldn’t help them old together.
Miriah Baxter says
If I don’t have maple extract do you think I could use some of my sugar free maple syrup?
Carolyn says
Yes, but I think you would need to cut back on other liquids to offset it.
Monika says
Hi,
What kind of collogen peptide do you recommend?
Thanks!
Carolyn says
Really love the ones from Perfect Keto (the unflavoured is good for baking with but the salted caramel is divine in coffee!) and if you use ALLDAY15 you get 15% off.
https://shop.perfectketo.com/products/perfect-keto-grass-fed-keto-collagen-with-mct?variant=44301377045
Kathy Cooke says
Delicious! I doubled the recipe and pressed it into a greased 9×9” pan. Very easy to throw together. Baked for 22 minutes, as the top wasn’t yet firm. Lovely color and smells wonderful with the caramel extract! These were damn near impossible to get out of the pan though! Next time I’ll make sure to line it with greased parchment paper.
Dee Dee says
Just made these. They are delicious. I didn’t have enough almond butter, so I used 1/4 almond, 1/4 peanut butter and I could have stirred better. I also used Great Lakes collagen, since I didn’t have any peptides. These are moist and chewy and still warm. They didn’t have a lot of oil although they are a bit sticky on the bottom! I turned them upside down to dry out a bit. It seemed to help. Thanks again for a lovely alternative to breakfast. I am always looking for low carb, high calorie, high fat foods. I play walking soccer and pickleball and can’t seem to get enough calories in me.
Carolyn says
Glad it worked out!