Low Carb Coconut Flour Breakfast Cookies
Deliciously soft, satisfying coconut flour breakfast cookies that are paleo & vegan! Learn how to make low carb breakfast cookies with coconut flour, almond butter, and your favorite mix-ins. Gluten free, grain free, egg free, and keto friendly—with only 4g net carbs using erythritol (7g net carbs using coconut sugar).
Ingredients
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
Mix-Ins
- 3 Tbsp shredded coconut
- 3 Tbsp slivered almonds
- or other mix-ins of choice
Instructions
- 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.
Notes
Nutrition per 1 low carb breakfast cookie made with erythritol:
219 calories | 18.5g fat | 9.5g carbs | 5.25g fiber | 3g sugars | 7g protein209mg sodium Net carbs: 4.25g
Nutrition provided below for 1 paleo coconut flour breakfast cookie made with coconut sugar.
Nutrition
Serving: 1cookie | Calories: 230kcal | Carbohydrates: 12.5g | Protein: 7g | Fat: 18.5g | Fiber: 5.25g | Sugar: 6g