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 (42.5 g) flaked coconut
- 1/2 cup (118.29 g) sliced almonds
- 1/2 cup (91 g) Swerve Brown
- 1/3 cup (78.86 g) collagen peptides
- 1/2 cup (125 g) 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.
Nutrition
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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Hello! I do like your recipes, was wondering about a replacement for peptides and protein powders that you often use?
Thank you!
Sandra
There are specific reasons I use them, so replacements would mean the recipes do not turn out as well.
HiCaroline, Im in process of making these cookies. Does ir matter if I use unflavored or better to use the chocolate flavor collagen? thank you for all you do for us !
If you have unflavored, that would be best in these. But if you want to try the chocolate and it’s all you have, use that and use vanilla extract instead of maple.
what can I use instead of coconut? hate processed coconut.. it’s so bad for you.
these cookies are extremely good! I used peanut butter instead of almond butter. excellent recipe!
Hello! I was wondering what flavor Perfect Keto collagen YOU prefer in these cookies? I have unflavored, vanilla, chocolate, and salted caramel.
These are delicious.I’ve made a few times. The only thing is that they are very hard. Is that the way they are supposed to be? Not sure if I over baked…was very careful to follow instructions exactly. Thank you
In 8 years of keto these are hands down the best cookies ever. Thanks.
Carolyn, Collagen does not agree with my stomach, is there something I can substitute?
Sorry, they won’t hold together properly without it.
I think gelatin might work. also, there are several types of collagen, beef and fish are really common. might be others.
There is a seaweed based gelatin called agar. It might work instead.
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.
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?
No, no alternative. You can skip it but it won’t have the same consistency.
So good! A hit with my entire family!
I challenged my daughters to seek out healthier breakfast options and this one didn’t disappoint!
My family who hates coconut, had no idea it was an ingredient. This recipe is a staple in our house.❤
yay!
I like this enough that I made a big batch of dry mix for this recipe, so that I can quickly whip up a batch of cookies when I run out.
Another home-run
Loved these!
As I live in New Zealand, where there is no brown sweetener and no maple extract and, I do not know what it is about foreign sweeteners, but I always have to cut the sweetener down to 1/3 or it is inedible with American/Canadian recipes, but I do not have to with Australian and NZ recipies (maybe our sweetener is sweeter here? We have different brands) I did these with:
– 3 tbsp erythritol/stevia blend
– 1/2 tsp molasses
– 1 tbsp sugar free maple syrup
– 1 small egg (in case the extra liquids in my sugar/flavouring messed things up)
I also threw in a scant sprinklng of dried cranberries to make them feel more oatmeal raisin.
They were just perfect. The most delicious, chewy, keto cookie ever! Very filling too. I can see myself taking them camping, for weekends when I am out riding my horse and I need a meal for my pocket!
It’s tough when we’re dealing with different products across borders! Take a look at your bag of “erythritol/stevia” blend. Does it say how sweet it is in relation to sugar? I suspect it’s one of the sweeteners that is more intense than sugar (often they are 2x as sweet). Swerve measures exactly like sugar but many sweeteners don’t. It’s hard to figure out those ratios!
Made this, this afternoon and they are YUMMY! Best cookies so far. I will totally have this with my coffee for breakfast.
I did decrease the quantity of sugar to 1/3 cup and it seems like a nice level of sweetness to me.
PS. I did notice that the metric information for the collagen appears to be wrong. I have been measuring my ingredients with cups and weighing them to check if I can trust them. They seem fairly accurate except for the collagen.
PS. I want to add they were great with coffee and even got a big thumbs up from my husband who hates every keto “replacement” recipe I make. He ordered me not to change the recipe going forward. Not that I had planned to as it’s pretty perfect as it is (with my small tweak of reducing sugar to 1/3 cup). I also used whole almonds instead of sliced, since this is what I had on hand. It just means a bit more processing in the food processor. I’ll keep doing that as whole almonds are cheaper than sliced ones.
What can I replace collegen peptides with?
Nothing. It’s pretty important for the recipe.