Go Back

Vegan Breakfast Cookies

High in flaxseeds, hempseeds & almonds, 100% KETO & great for breastfeeding mamas! High in healthy fats, protein & only 1.2g Net Carbs.


  • 1.5 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 cup monkfruit sweetener, (can sub coconut sugar, regular sugar, or any sweetener of choice; see notes)
  • 1 tsp bakng powder
  • pinch of turmeric , (for added nutrition but also coloring, optional)
  • 1/2 cup hemp seeds
  • 1/2 cup sliced almonds
  • Pinch of salt
  • 2 flax eggs, (see notes)
  • 1/2 cup vegan butter, (melted)
  • 1 tsp vanilla extract


  • Preheat oven to 350F and line baking dish with parchment paper.
  • Make the flax egg by putting 2 tbsp of flaxmeal and 6 tbsp of water in a small bowl, stir, and set in the fridge to gel up while you get the rest of the ingredients together.
  • Add all dry ingredients first in a large bowl and whisk well. Then add in all the wet ingredients: flax eggs, vanilla extract, and melted butter, and mix to combine. Keep folding and mixing so you get all the almond and coconut flour incorporated. The dough will be wet, you can add another tbsp of almond flour if it feels too wet but I wouldn't do anymore than that.
  • Take a tablespoon and a half size portions of dough and roll into large balls. Slightly and gently press the cookies down with the palm of your hand but not all the way down to flatten.
  • Bake in the oven for 15 minutes or until edges are golden. When the cookies are done they will seem undercooked but let them cool for a full 15 minutes on the baking dish then trasnfer to a cooling rack or serving tray. The longer they cool the firmer they will be but they will still be super soft and chewy. You can even put them right in the fridge when the 15 minutes are up to cool them quicker.
  • Serve up with your favorite plant milk and Enjoy!


  • Recipe adapted from JenniferBanz.com.
  • Store in an air tight container and keep in the fridge.
  • If you like a sweeter cookie you can go up to 2/3 cup of sweetener but if like me and you like less sweet, stick with the 1/2 cup. 
  • I use Lakanto Gold to keep them keto but you can use coconut sugar or regular sugar if you prefer.
  • I like to use this butter because it's made with the cleanest ingredients.