Date & seed breakfast cookies

  • Skill Easy
  • Prep time 10 mins
  • Cook time 10 mins
  • Servings 24 cookies (8-12 serves)

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. Preheat oven to 180°C (350°F). Line two trays with baking paper.
  2. In a large bowl whisk banana, eggs, milk and oil. Add crushed Weet-Bix wheat biscuits and stir well to moisten.
  3. Add flour, cinnamon, salt, dates, and seeds, and fold through.
  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. 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.
  • Per Serve
  • Energy (kJ)
    898
  • (Cal)
    214
  • Protein (g)
    6
  • Fat (g)
    10
  • Saturated Fat (g)
    1
  • Carbohydrate (g)
    26
  • Sugars (g)
    14
  • Dietary Fibre (g)
    3.2
  • Sodium (mg)
    120
  • Potassium (mg)
    320
  • Calcium (mg)
    54
  • Iron (mg)
    2