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

By Tracey Sunderland
  • 40 mins preparation
  • 30 mins cooking
  • Makes 12
  • Print


  • 1 1/2 cup rolled oats
  • 1 cup coarse desiccated coconut
  • 1 tablespoon wheat germ or ground linseed
  • 1/2 teaspoon salt
  • 3/4 cup hazelnuts, walnuts, pecans or almonds, roughly chopped
  • 75 gram coconut oil (or butter if not eating dairy-free)
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, mashed
  • 1/3 cup dark chocolate drops**
  • 1/2 cup blackberries (or any other berry of choice)


  • 1
    Preheat oven to 175°C and line two trays with baking paper.
  • 2
    In a large bowl mix together oats, coconut, wheat germ, salt and nuts.
  • 3
    In a small pan gently warm coconut oil (or melt butter). Add honey, vanilla and mashed bananas and stir to mix well.
  • 4
    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.
  • 5
    Place 2-3 heaped Tbsp per cookie onto trays. Squash down with a fork, leaving a little room between each for spreading.
  • 6
    Bake, one tray at a time, for around 25 minutes or until golden.


  • Once biscuits have cooled a little, return the trays to the still-warm oven and leave the door ajar until the oven has cooled. This way, the biscuits will stay crunchy for a lot longer. - The cookies can be frozen – just warm briefly in the microwave to speed up defrosting. **Check label if eating dairy-free.

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