Keto Breakfast Cookies is very soft and crumbly out of the oven, let cool completely and store in the fridge to firm them up. I like to eat them straight out of the fridge, they get a great fudgy texture!
Preheat oven to 180C and line a large baking tray with baking paper.
In a large microwave proof bowl, microwave the peanut butter, coconut oil, xylitol, vanilla, cinnamon and salt until just liquid, usually about 45 - 60 seconds. Whisk until evenly combined. If it's still a bit lumpy, microwave for a little longer.
Mix through all remaining ingredients until evenly combined.
Divide into 12 even balls and place on your prepared tray, evenly spaced apart. Flatten them slightly but they will spread a little bit further.
Bake 10 - 12 minutes until golden brown. They will be soft so don't touch them yet!
Let cool completely to firm up (they are very soft just out of the oven, be patient!) and store in the refrigerator.