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Breakfast Cookies

Sally Thompson

The perfect grab-and-go breakfast

Makes 10 – 12 cookies.

Preheat the oven to 200 degrees Celsius.

  1. 1 ripe banana
  2. 1/3 cup sunflower/canola oil
  3. 2/3 cup unrefined sugar OR 1/3 cup agave syrup
  4. 1 tsp vanilla
  5. ¾ cup plain flour
  6. ½ tsp baking soda
  7. ¼ tsp salt
  8. 2 cups rolled oats
  9. Cinnamon and nutmeg (to your taste, optional)
  10. ½ cup mixed nuts
  11. 1/4 cup mixed seeds
  12. ½ cup dried fruit

  • In a mixing bowl, mash the banana well with a fork
  • Add the oil and sugar and mix well
  • Add the flour, baking soda, salt and any vegan powdered spice/flavour you like
  • Mix these ingredients well, until the mixture is quite moist
  • Now it’s time to add the oats, any nuts and seeds you have chosen. Mix really well to make sure it is all well distributed and stuck together
  • Make small balls with the dough and place on an oiled baking tray
  • Flatten the balls with the palm of your hand, making sure there is a reasonable gap between each disc shape
  • Bake for 10-15 minutes (depending on how browned you like your cookies) in a preheated oven (200 Degrees Celsius)
  • Leave to cool on the baking trays once finished in the oven and once they are slightly hardened, twist and lift to remove them from the tray and place on a cooling tray for a further 10 minutes

Tips – If your dough mixture is too greasy, add a few more teaspoons of flour. If your dough mixture is too dry and not sticking, add a little more oil until the mixture holds better.

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