Breakfast cookies

You can have cookies for breakfast with these healthful little numbers. They're packed with wholegrains, nuts and seeds to nourish you and keep you full. They'd also make a satisfying snack post-workout or between meals.

Breakfast cookies Credit: Desiree Nielsen

• makes

  24

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• ¼ cup Brazil nuts
• 1 cup rolled oats
• ¾ cup oat flour
• ¼ cup hemp hearts
• ¼ cup raisins
• 1 cup unsweetened shredded coconut
• 1 tbsp ground flaxseed
• 1 tsp cinnamon
• 1 tsp baking powder
• ⅓ tsp salt
• 3 ripe bananas
• ¼ cup coconut oil, melted
• 1 tbsp honey

Instructions

1. Preheat oven to 180ºC (350ºF). Line a tray with baking paper.

2. Place brazil nuts in a Ziploc bag and hit with a rolling pin to break into pieces.

3. Pour crushed brazil nuts into a large mixing bowl. Add oats, oat flour, hemp hearts, raisins, shredded coconut, ground flaxseed, cinnamon, baking powder, and salt.

4. Peel and break up bananas and add to a second bowl. Mash with a fork. Pour in honey and melted coconut oil, and mix together.

5. Pour wet ingredients into dry, and stir to combine.

6. Place spoonfuls of mixture onto a baking sheet.

7. Bake for 10-15 minutes or until golden brown.

8. Cool on a wire rack.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.