Keto Breakfast Cookies
Soft and chewy keto breakfast cookies packed with protein and superfoods. These effortless treats are naturally vegan and gluten-free, providing a fiber-rich start to your day without the carbs. Perfect for meal prep and busy mornings.
Instructions
- 1
In a small bowl, mix ground chia seeds (2 tbsp) with water (5 tbsp) and set aside for 5 minutes to form a gel.
- 2
In a large mixing bowl, combine coconut flour (0.5 cup), almond flour (1.75 cup), shredded unsweetened coconut (0.5 cup), ground flaxseed (2 tbsp), baking soda (2 tsp), and cinnamon (1 tsp).
- 3
In a separate bowl, stir together coconut oil (0.75 cup), almond butter (1.25 cup), and sweetener (1.5 cup) with the prepared chia gel until smooth.
- 4
Combine the wet and dry mixtures. Fold in chocolate chips (1 cup). Cover and refrigerate the dough for 60 minutes.
- 5
Preheat oven to 180C. Form the dough into 20 balls, place on a lined tray, and flatten into cookie shapes. Bake for 15-18 minutes until centers are cooked.
- 6
Remove from oven and let the cookies cool completely on the pan to firm up.
Nutrition Facts
Per portion