Bored of your normal breakfasts? Try these nutritious pistachio and cranberry breakfast cookies instead.
There are lots of variations of these but mine have minimal added sweeteners. Most of the sweet taste comes from the banana and the cranberries. They are ideal for breakfast or snacks on-the-go.
If you have a particularly sweet tooth you may want to add a little more maple syrup, but I find that they are sweet enough, particularly if you are having for breakfast.
They are packed with fibre and healthy fats with flax & pumpkin seeds. They also have lots of oats and peanut butter to provide satiety.
The full list of ingredients Is:
- Ground flax seeds (linseeds)
- Gluten-free oats
- Desiccated coconut
- Smooth peanut butter
- Banana
- Maple syrup
- Baking powder use GF if needed
- Dried cranberries
- Pumpkin seeds
- Pistachios
You simply make some flax eggs and combine with all the other ingredients. I like to spoon them into a cookie cutter to make a better shape. However, this is optional. You can just spoon directly on to a baking tray.
Ingredient swaps:
- You can swap the banana for about 1/2 cup of apple sauce or puree.
- The peanut butter can be swapped for almond butter or even tahini.
- Desiccated coconut can be swapped for almond flour (ground almonds).
- You can use any nuts/seeds or dried fruits for this recipe. Just keep the quantities similar.
They only take 5 min to prep and 15 mins to cook too, so super easy.
Give them a try and let me know what you think in the comments.
Recipe Tips
- These are called breakfast cookies but obviously you can eat at any time of day! They are a great pick-me-up mid afternoon, when you need an injection of energy.
- I use a very runny nut butter to make these. If your nut butter is a little harder, you may want to add some water to get a softer consistency. The consistency should be quite wet before you bake. It should stick together really easily.
- They will last for 3-4 days, or a little longer if you store in the fridge.
Breakfast Cookies
Ingredients
- 2 tbsp ground flax seeds (linseeds)
- 2 cups gluten-free oats (160g)
- ⅔ cup desiccated coconut (55g)
- ½ cup peanut butter (120g)
- 1 medium banana
- 3 tbsp maple syrup
- ½ tsp baking powder use GF if needed
- ¼ cup dried cranberries (40g)
- ¼ cup pumpkin seeds (30g)
- ¼ cup pistachios (35g)
Instructions
- Preheat the oven to 180C (160C fan) or 350F.
- Prepare your flax ‘eggs’ by mixing 2 tbsp of ground flax with 5 tbsp of water. Set aside.
- Mash the banana and add to a large mixing bowl with all the other ingredients. Add in the flax eggs and stir well to combine.
- Divide into 10 equal portions. Spoon onto a baking tray and mould into a cookie shape. I used a cookie cutter and scooped the mixture inside. I found it easier to make a good shape that way.
- Bake for about 15 mins.
Hi Helen,
What can be used instead of banana. Don’t like the taste.
Hi Kim, you can use about 1/2 cup of apple sauce or puree instead.
How many cookies for serve for the nutrition information you suggested?
Hi Fiona, it’s for 10 cookies (they’re pretty big!).
Each cookie is 253 cal? Not all 10 cookies…
yes each one is 253.
Hi Kim what can be used instead of banana , apple or other fruit
You could try more peanut butter
I’d like to use eggs rather than the flax eggs…is that possible thx
Hi Sandra, yes you can.
Can I use regular eggs instead of flax? And how many eggs would it be?
Yes you can. Use 2.
Why do you need to use baking powder?
I think it gives them a slightly airier texture – but as stated in the recipe notes you can leave out if preferred.