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.
9 ingredients4 steps
Egg-Free Recipes
Dairy Free Recipes
Vegetarian
Vegan Recipes
Method
Step 1
Pre-heat oven at 160'c and line a baking tray with baking paper.
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.
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.
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?
Ingredients
MetricImperial
For the Cookies
2Bananas
90gOatmeal
30gPumpkin seeds
20gDessicated coconut
40gDried mixed fruits
7gTruvia calorie free sweetener
40gMaple syrup
1 tbspChia seeds
0.5 tspCinnamon
Utensils
Baking tray
Nutritional information per 62g serving
Energy 184cal
Fat 6.4g
of which Saturates 2.4g
Carbohydrates 27g
of which Sugars 15g
Protein 5.5g
Salt 0.02g
3 Baker Ratings
Now bake most weeks as a take to work biscuit, not really a biscuit as bit softer but lovely as a reasonably healthy breakfast (I do leave out the coconut as not a fan)
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These look delicious but could I leave out the seeds as I’m not a fan! What would I replace them with please? So glad I found your site...so many fantastic recipes 👌
Baking Mad
Hello,
I think these breakfast cookies would be lovely with more dried fruit, maybe a mixture to make up for omitting the seeds.
Hope they turn out well for you, happy baking!
