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30Total Time
10Prep Time
20Bake Time

Breakfast Cookies

3 Reviews

  • Egg-Free Recipies
  • Dairy Free Recipies
  • Vegetarian
  • Vegan

About the bake

These cookies are packed with seeds and oats. They pack a punch with flavour and are great for people on the go. Got someone in the family who says they don't have time for breakfast? Make these in advance and store in an airtight container for up to 2 days, perfect for the whole family.

30Total Time
10Prep Time
20Bake Time


  1. Step 1:

    Pre-heat oven at 160'c and line a baking tray with baking paper.

  2. Step 2:

    Peel and mash up both bananas until smooth. In a separate bowl combine the remainder of the ingredients and then add in the mashed banana. Mix well ensuring the banana is evenly distributed.

  3. Step 3:

    Take 1/6th of the ingredients and shape into a round cookie shape, approx 7cm wide and 1.5cm high. Repeat for all of the mixture. Bake for 20 minutes until golden brown.

  4. Step 4:

    Remove from oven and transfer to a rack to cool. Keep in an airtight container for 48 hours.


    If you love these cookies, why not try these Ginger Fruit Nut Cookies?


  • For the Cookies

    • 2 Bananas
    • 90g Oatmeal
    • 30g Pumpkin seeds
    • 20g Dessicated coconut
    • 40g Dried mixed fruits
    • 7g Truvia calorie free sweetener
    • 40g Maple syrup
    • 1 tbsp Chia seeds
    • 0.5 tsp Cinnamon


  • Baking tray

Nutritional Information

per 62g
  • 184cal Energy
  • 6.4g Fat
  • 2.4g of which Saturates
  • 27g Carbohydrates
  • 15g of which Sugars
  • 5.5g Protein
  • 0.02g Salt

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