Low Carb Breakfast Cookies: Almond and Coconut Morning Treats
Standard breakfast cookies rely on wheat flour and brown sugar to achieve their structure and sweetness. This version of low carb breakfast cookies replaces those ingredients with almond flour and erythritol. You make this swap to reduce the glycemic load while maintaining a dense, satisfying texture. Using nut flours provides a natural richness that eliminates the need for heavy additives.
The result is a sturdy cookie with a savoury undertone and a golden edge. You must sift the almond flour, coconut flour, baking powder and sea salt together first. This ensures the leavening agent is evenly distributed so each cookie rises uniformly. Let the cookies rest on the sheet for 5 minutes after baking. This allows the structure to set before you move them to a cooling rack, preventing the centres from collapsing.
Low Carb Breakfast Cookies: Almond and Coconut Morning Treats
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 175°C (350°F). Line a cookie sheet with parchment paper so the dough does not stick to the metal.
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Sift dry ingredients
Sift the almond flour, coconut flour, baking powder and sea salt together in a bowl. Sifting removes lumps to ensure the cookies have a uniform texture.
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Mix wet ingredients
Whisk the almond butter, erythritol, vanilla extract and egg in a separate bowl. Continue until you have a smooth, viscous mixture.
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Combine the dough
Gradually add the sifted dry ingredients to the wet mixture. Stir until a cohesive dough develops that holds its shape.
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Fold in additions
Fold in the shredded coconut, walnuts and blueberries. Ensure they are evenly dispersed so every cookie contains the same proportions.
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Shape the cookies
Drop rounded dough balls onto the sheet using a tablespoon. Space them 5cm apart and press each ball slightly with a spoon to form rounds.
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Bake the cookies
Bake for 12–14 minutes. Remove them when the edges are lightly golden and the centre feels set to the touch.
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Rest and cool
Let the cookies rest on the sheet for 5 minutes. This allows the structure to firm up before you transfer them to a cooling rack.
Watch the texture of your dough. If it feels too wet and spreads too much on the tray, your coconut flour may be undersized. You can add up to 20g more coconut flour to thicken the dough and ensure the cookies hold a round shape.
How it differs from the traditional method
These cookies replace wheat flour with almond and coconut flour to lower the carbohydrate count. This creates a denser, nuttier texture than traditional biscuits. Use wheat flour if you require a light, airy snap, as nut flours do not provide the same gluten structure during baking.
Storing and reheating
Keep cookies in a sealed container for up to 3 days at room temperature. For longer storage, freeze them in a single layer on parchment paper before transferring them to a bag for up to 3 months. This prevents the cookies from sticking together in the freezer.
Nutrition per serving
- Calories
- 140
- Protein
- 10.0 g
- Carbs
- 8.0 g
- Fat
- 12.0 g
- Fiber
- 2.0 g
- Sugar
- 1.5 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What are some low carb snacks I can eat for breakfast?
These almond flour cookies are an effective low carb option. You can also eat boiled eggs, Greek yoghurt with seeds, or avocado. These choices provide fats and proteins that keep you full longer than high sugar cereals.
Can you give me a recipe for diabetic breakfast cookies?
This recipe is suitable because it uses erythritol instead of sugar and almond flour instead of wheat. These ingredients help maintain stable blood glucose levels while providing the flavour of a traditional breakfast treat.
What cookie has the least amount of carbs?
Cookies made with nut flours and sugar substitutes have the fewest carbohydrates. By avoiding grain flours and refined sugars, you reduce the net carb count significantly compared to standard bakery cookies.
