Breakfast Cookies
If you're looking for breakfast ideas and want to try something fun yet nutritious, these breakfast cookies are a great option. They are perfect for on-the-go; just grab one as you head out the door. They're also great to make with the kids on the weekend, for quick snacks throughout the week.
Ingredients
- 2 tbsp ground flax seeds (linseeds)
- 2 cups rolled oats (200g) GF if needed
- ⅔ cup desiccated coconut (55g)
- ½ cup smooth natural 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.
Notes
- The baking powder is optional. I think it gives a slightly nicer texture but it really isn’t necessary for this to work well.
- 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.
Nutrition
Calories: 253kcalCarbohydrates: 25gProtein: 6.7gFat: 14.1gFiber: 4g
Tried this recipe?Let us know how it was!