Coconut Flour Breakfast Cookies (Paleo & Vegan)
Low Carb Almond Coconut Flour Breakfast Cookies
How to Make Low Carb Breakfast Cookies with Coconut Flour & Almond Butter
Start the day with satisfying coconut flour breakfast cookies that are paleo and vegan! Melt-in-your-mouth deliciousness that’s made for busy mornings. A fun and healthy breakfast cookie recipe that’s grain free, egg free, and keto friendly—with only 4g net carbs each! Learn how to make low carb breakfast cookies with coconut flour, almond butter, and your favorite mix-ins.
With their soft, creamy texture and a nutty flavor that’s not overly sweet, these coconut flour cookies are perfect for breakfast. Plus, by using coconut flour instead of a refined flour, they’re rich in fats and fiber, making them much more satiating and substantial. Great as part of an on-the-go meal, or for a more filling snack!
Whether you follow a low carb, keto, or paleo lifestyle, these gluten free coconut flour breakfast cookies are worth a try. Use coconut sugar for paleo breakfast cookies with 7g net carbs each. Or, use granulated erythritol for lower carb and keto breakfast cookies with only 4g net carbs. A quick and convenient meal prep breakfast that you’ll actually look forward to eating!
Can I use coconut flour instead of all-purpose flour?
Instead of all-purpose flour, you can use coconut flour to make goodies like coconut flour pancakes, cookies, muffins, and more! But, you can’t use coconut flour as a 1:1 substitute for all-purpose flour. Coconut flour is denser in texture and more absorbent than grain-based flours, so substituting with it can be complicated. Generally, it’s best to use recipes that are designed with coconut flour.
Can you substitute coconut flour in cookies?
Although it’s tricky to substitute coconut flour in a regular flour-based cookie recipe, you can absolutely make cookies with coconut flour with the help of a good recipe. Coconut flour cookies require much less flour + more liquid than typical recipes. (Only ¼-⅓ cup coconut flour per 1 cup all-purpose.) Also, you may notice the dough feels thicker than expected. Follow this coconut flour breakfast cookie recipe, and you’ll end up with soft, rich, satisfying cookies!
Does coconut flour taste the same as regular flour?
Coconut flour does not taste the same as all-purpose flour. Since it’s made from dried coconut meat, coconut flour does have a mild, sweet coconut flavor. But, that flavor is well-masked by other ingredients with strong flavors—like the savory, salty almond butter in this low carb breakfast cookies recipe. With its denser texture and rich fat content, coconut flour creates an extra soft, rich, creamy bite!
Is coconut flour keto friendly?
Since it’s lower in carbs, high in fiber, and rich in fats, coconut flour is a great keto friendly flour to use in baked goods. Per serving, there are only 3g net carbs in coconut flour—compared to 22g net carbs in all-purpose flour. When made with erythritol, these keto breakfast cookies have just 4g net carbs each! Plus, since coconut flour is naturally gluten free and grain free, it’s an excellent option for paleo baking or those with food intolerances.
Coconut Flour Breakfast Cookies Ingredients
- Almond Butter. Salted, smooth almond butter is best for these low carb breakfast cookies due to its creamy texture, rich fat content, and low net carbs. Although I haven’t tested this recipe with a substitute like cashew, peanut, or sunflower seed butter, you are welcome to experiment!
- Milk of Choice. I used almond milk, but any milk you prefer will work here. Be sure to use a nondairy milk for vegan and paleo breakfast cookies, and use a low carb and unsweetened milk option for keto.
- Sweetener. Personally, I love the hint of caramelized flavor that coconut sugar adds to these cookies! Of course, you can also make keto breakfast cookies by using granulated erythritol or your choice of low carb granulated sweetener.
- Oil. I prefer avocado oil due to its neutral flavor and high smoke point, but you’re welcome to use your preferred oil for baked goods.
- Vanilla. A subtle but essential addition to give these cookies a dose of comfort!
- Coconut Flour. Naturally, this is a must-have ingredient for this coconut flour cookies recipe. I don’t recommend trying to substitute for coconut flour with a different flour! For other options, try my grain free paleo breakfast cookies made with almond and coconut flour, keto chocolate chip cookies with almond flour, or pumpkin breakfast cookies with oats.
- Baking Powder. Crucial to give these vegan breakfast cookies a bit of lift.
- Salt. The often-forgotten but oh-so-important ingredient that brings the flavors to life in any cookie recipe!
- Mix-Ins. Finally, choose whatever mix-ins you’d like. I went with shredded coconut and slivered almonds to make paleo and low carb breakfast cookies, but you can use whatever you enjoy. A different variety of nuts, dried fruit, chocolate chips—get creative!
How do you make breakfast cookies on keto?
To make a keto friendly and low carb breakfast cookies recipe, you need to start with a low carb flour—like coconut flour. To keep these coconut flour breakfast cookies keto, be sure to use a low carb sweetener. I prefer granulated erythritol in baked goods like this since it’s quite similar to granulated sugar, but feel free to use whichever granulated sweetener you prefer. (For paleo breakfast cookies, use coconut sugar.)
Does coconut flour need more liquid?
Typically, coconut flour baking recipes require additional liquid because coconut flour is highly absorbent. Since I designed these paleo breakfast cookies with coconut flour, you don’t need to adjust anything—just use the amount of milk and almond butter that’s listed. However, it is important to let the dough rest for 5 minutes once integrated, so the coconut flour can absorb all of that liquid for the best texture!
How to Make Low Carb Breakfast Cookies with Coconut Flour
- In a blender, combine almond butter, milk, sweetener, oil, and vanilla, blending until smooth.
- Next, transfer mixture to a bowl and stir in coconut flour, baking powder, and salt.
- Once integrated, let dough rest and thicken for 5 minutes.
- Then, fold in mix-ins of choice.
- Scoop dough and transfer to a lined baking sheet. (I use a 3-Tbsp cookie scoop to yield 6 cookies.) Since these coconut flour breakfast cookies won’t spread while baking, flatten the dough into a cookie shape if preferred.
- Bake at 325°F (160°C) for 10-13 minutes, until golden brown.
For more healthy breakfast cookies & meal prep breakfasts, try these recipes:
- Grain Free Paleo Breakfast Cookies
- Gluten Free Pumpkin Breakfast Cookies
- Healthy Oatmeal Breakfast Bars
- Vegan & Gluten Free No Bake Breakfast Cookies
- No Bake Peanut Butter Oatmeal Bars
- Vegan Farro & Oatmeal Breakfast Cookies
Low Carb Coconut Flour Breakfast Cookies
Paleo Breakfast Cookies
- ½ cup creamy almond butter
- ⅓ cup almond milk, (or milk of choice)
- 1½ Tbsp coconut sugar or erythritol, to taste
- 1 Tbsp avocado oil
- ½ tsp vanilla extract
- ⅓ cup coconut flour
- 1 tsp baking powder
- ⅛ tsp salt
- 3 Tbsp shredded coconut
- 3 Tbsp slivered almonds
- or other mix-ins of choice
- Preheat oven to 325°F (160°C).
- Add almond butter, milk, coconut sugar (or erythritol), oil, and vanilla extract to a blender and blend until smooth.
- Transfer mixture to a bowl and stir in coconut flour, baking powder, and salt until integrated.
- Allow dough to rest for 5 minutes to thicken.
- Fold in mix-ins.
- Scoop dough (I used a 3-Tbsp cookie scoop) and transfer to a baking sheet lined with parchment. Flatten out the dough into a cookie shape. (These cookies won’t spread on their own while baking. But they’ll still taste great whether you choose to flatten them or not!)
- Bake 10-13 minutes, until golden brown.
- Allow to cool 10 minutes on baking sheet, then transfer to a wire rack.
- Yields 6 coconut flour breakfast cookies.
Nutrition per 1 low carb breakfast cookie made with erythritol:219 calories | 18.5g fat | 9.5g carbs | 5.25g fiber | 3g sugars | 7g protein
209mg sodium Net carbs: 4.25g