Dairy-free breakfast cookies with berries, oats and nuts
Get your morning off to a delicious start with this clever breakfast cookie recipe. Packed with all sorts of natural ingredients and easily prepped in advance, these cookies make a tasty brekkie on the go
Ingredients
- 1 1/2 cups rolled oats
- 1 cup coarse desiccated coconut
- 1 tbsp wheat germ or ground linseed
- 1/2 tsp salt
- 3/4 cup hazelnuts, walnuts, pecans or almonds, roughly chopped
- 75 g coconut oil (or butter if not eating dairy-free)
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 large ripe bananas, mashed
- 1/3 cup dark chocolate drops**
- 1/2 cup blackberries (or any other berry of choice)
Steps
- Preheat oven to 175°C and line two trays with baking paper.
- In a large bowl mix together oats, coconut, wheat germ, salt and nuts.
- In a small pan gently warm coconut oil (or melt butter). Add honey, vanilla and mashed bananas and stir to mix well.
- Make a well in the centre of the dry ingredients and pour in the wet mixture. Add chocolate drops and stir with a fork a few times. Add blackberries and lightly mix until just combined.
- Place 2-3 heaped Tbsp per cookie onto trays. Squash down with a fork, leaving a little room between each for spreading.
- Bake, one tray at a time, for around 25 minutes or until golden.
