Name: Date and seed breakfast cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1 large ripe banana, mashed (1/2 cup); 2 large eggs; 257.50 gm milk, or So Good™ Soy or Almond Milk; 56.88 gm light flavoured olive oil; 4 Weet-Bix™ wheat biscuits, finely crushed; 187.50 gm wholemeal self-raising flour; 2.50 gm ground cinnamon; 1.20 gm salt; 250.00 ml pitted dates, chopped (180g, 12 medjool dates); 125.00 ml sunflower seeds

Date and seed breakfast cookies

0 Likes

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Protein-packed, fiber-rich muffin cookies perfect for any time of day.

Ingredients:

1 large ripe banana, mashed (1/2 cup)
2 large eggs
257.50 gm milk, or So Good™ Soy or Almond Milk
56.88 gm light flavoured olive oil
4 Weet-Bix™ wheat biscuits, finely crushed
187.50 gm wholemeal self-raising flour
2.50 gm ground cinnamon
1.20 gm salt
250.00 ml pitted dates, chopped (180g, 12 medjool dates)
125.00 ml sunflower seeds

Instructions:

Preheat your oven to a toasty 180°C (350°F) and prepare two trays with a cozy layer of baking paper.
Whisk together ripe banana, eggs, milk, and oil in a large bowl until well combined. Mix in crushed Weet-Bix wheat biscuits until fully moistened.
Fold flour, cinnamon, salt, dates, and seeds into the mixture.
Using a heaping tablespoon, drop batter onto the prepared tray. Bake for 10-12 minutes or until the cookies are golden and firm on top.
Let the dish sit on the pan for 2 minutes, then transfer it to a rack to cool down completely.

We use cookies

Similar Recipes

Sunflower-Basil Pesto Tagliatelle for Two

Date and cherry loaf cake

Date and golden syrup baked custard

Date and nut beach balls

Date and Chocolate Chip Whole Wheat Scones