Breakfast Cookies

Sally Thompson

This breakfast cookie recipe is the perfect grab-and-go snack for those busy mornings. Even better, they make a delicious snack to help give you an afternoon energy kick.

Recipe serves: 10 – 12 cookies.

Prep time: 8 minutes

Cooking time: 10-15 minutes

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Ingredients

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

This breakfast cookie recipe is the perfect grab-and-go snack for those busy mornings. Even better, they make a delicious snack to help give you an afternoon energy kick.

Recipe serves: 10 – 12 cookies.

Prep time: 8 minutes

Cooking time: 10-15 minutes

Preparation

Preheat the oven to 200 degrees Celsius.

Method

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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