When you want to start your day with a healthy breakfast, but you also have a sweet tooth craving that somehow survived the night, this breakfast cookies recipe is here to save the day!
Nutty and sweet with a delicious and satisfying crunch – this is one of those low carb recipes that’ll become a staple around the house.
Really, what’s not to love, it’s COOKIES for BREAKFAST. But there are a few specific reasons I love this breakfast cookies recipe:
- Ready in under an hour, and most of that time is waiting impatiently next to the fridge for them to firm up!
- Super customizable – add whatever mix-ins your heart desires!
- Satisfies that craving for a crunchy, sweet treat whether that’s for breakfast or a midnight low carb snacks!
- No bake!!! The perfect cookies to enjoy all year round,
- They’re low carb (depending on the sweetener you use), paleo, vegetarian, you name it!
This healthy breakfast cookies recipe is a total morning game changer!! Here are a few tips to help make sure making these cookies is as delightful as eating them:
Confectioners sweetener – Erythirol is a sugar dupe – a zero calorie sweetener that acts JUST like the original, without the calories or carbs. It comes in several different formats, but for this recipe, you want the powdered kind.
If you have granulated on hand, never fear. Give it a few pulses in your food processor and you are good to go!
If you aren’t counting your carbs, feel free to sub in your confectioners keto sweeteners of choice — powdered sugar, or powdered coconut sugar for our paleo pals.
Vanilla protein powder – You can use whatever your favorite protein powder is. Just make sure you LIKE the taste, this can make or break your cookies!
If you don’t like using protein powder in your recipes, feel free to swap it with almond flour, and double your sweetener.
Also, my fellow low carb-ers — check the carb count as some products are surprisingly high! Psst – here’s a list of the best low carb protein powders to help!
What cooking?? But seriously, the only real work here is melting the coconut oil and almond butter.
This could be done in the microwave in a pinch, but the best way is to do it is in a double boiler. Don’t have one?? No worries – you most likely have everything you need for this easy task.
Do a little testing and get a large pot and a metal or glass bowl that fits nicely inside the rim. Fill the pot with an inch or 2 of water, just below where the bowl will sit. Bring the water to a bowl – the hot water is going to make the bowl hot with indirect heat, letting you gently melt your ingredients!
Got it? It’s simple, and you’ll feel like such a pro once you’re done.
These amazing healthy breakfast cookies will store nicely in the fridge or freezer. I’ll tell you – they’ll store best in the coolness of the fridge, which will keep the coconut oil and almond butter at an ideal texture.
Plus, if you’re anything like me, it’ll keep you from eating them all at once. Win win!
Can You Freeze These Cookies?
These low carb no bake peanut butter cookies do beautifully in the freezer! Store them in a freezer bag or airtight container.
Want a whole variety of breakfast cookies to start your day with some fun? Try some of these variations!
- Use Different Nut Butters. I opted for almond butter, as it’s the most “mild” tasting. But if you love nothing more than PB, swap it out and mix it on in! For more traditional low carb peanut butter cookies, check out my almond flour peanut butter cookies!
- Add Chocolate. Mix in some sugar free chocolate chips (like in these almond flour chocolate chip cookies).
- Top These With Frosting. Everything is better with frosting… I recommend the one I use in these amazing almond flour sugar cookies.
Breakfast CookiesPrint Recipe Pin Recipe
- 3/4 Cup Almond Butter
- 2 Tablespoons Coconut Oil
- 1 Teaspoon Vanilla
- 3/4 Cup Low Carb Protein Powder vanilla
- 1/2 Cup Almond Flour
- 2-4 Tablespoons Confectioners Sweetener The amount you use will vary with how sweet your protein powder is. Taste test as you go, I always use 4 Tablespoons.
- 1/2 Cup Raisins, Cranberries, or Freezer Dried Berries
- 1/2 Cup Walnuts Chopped
- In a heat-safe bowl, melt together the almond butter and coconut oil (either using a double boiler or in the microwave).
- Stir in the vanilla, protein powder, almond powder, and erythritol until completely dissolved.
- Stir in the berries and chopped nuts.
- Form your dough into 16 round balls, then flatten them into discs.
- Place them in a single layer on a plate and into the fridge until firm (about 30 minutes).
- Store in the fridge, and enjoy!
Now that you know low carb cookies are a possibility, you’re probably looking for more versions! Never fear, here are some absolute cookies that are heaven-sent:
- Coconut Flour Cookies. Is coconut flour your favorite of the low carb flours? Then these cookies are for you!
- Low Carb Cream Cheese Cookies. The softest, creamiest cookies in the worlddd!
- Low Carb Snickerdoodles. Another classic your kitchen needs a little more of!
- Low Carb Gingerbread Cookies. What’s Christmas without the classics??
- Low Carb Snowball Cookies. Sweet, festive, and addicting!
Are you as in love with these breakfast cookies as I am?? Comment below with your favorite flavor combo for the mix ins!!!