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Date & seed breakfast cookies

Serves: 24 cookies (8-12 serves)
Prep: 10
Cook: 10

    These grab-and-go muffin-like cookies are full of goodness – any time of day. A natural source of protein & fibre.

    Ingredients

    • 1 large ripe banana, mashed (1/2 cup)
    • 2 large eggs
    • 1 cup milk, or So Good Soy or Almond Milk
    • 1/4 cup light flavoured olive oil
    • 4 Weet-Bix wheat biscuits, finely crushed
    • 1 1/4 cups wholemeal self-raising flour
    • 1 tsp ground cinnamon
    • 1/2 tsp salt
    • 1 cup pitted dates, chopped (180g, 12 medjool dates)
    • 1/2 cup sunflower seeds

    Method

    1. Step 1

      Preheat oven to 180°C (350°F). Line two trays with baking paper.

    2. Step 2

      In a large bowl whisk banana, eggs, milk and oil. Add crushed Weet-Bix wheat biscuits and stir well to moisten.

    3. Step 3

      Add flour, cinnamon, salt, dates, and seeds, and fold through.

    4. Step 4

      Scoop heaped tablespoons of batter onto prepared tray and bake for 10 - 12 minutes, or until the tops of the cookies are golden and firm.

    5. Step 5

      Cool on pan for 2 minutes, then move to a rack and cool completely.

    Tips

    • Throw in some nuts for some extra crunch!
    • These cookies make a great snack for any lunch box. Try replacing sunflower seeds with any other seeds to create different textures.

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