Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.
Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.
In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.
Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.
Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.
Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.