Breakfast Cookies

Breakfast or snacking on the run is sorted with these wholesome cookies. A filling and delicious combination of dried fruit, nuts and seeds.


  • 30 min
  • Serves 25
  • Easy


½ cup Brazil nuts

1 cup Oats Plus

½ cup Sunflower seeds

¼ cup honey

1 free-range egg

1 teaspoon vanilla extract

1 very ripe banana, peeled and mashed

9 Choice Turkish Apricots, each diced into roughly 6 pieces

¼ cup Sultanas

¼ cup Pumpkin seeds

¼ cup Sesame seeds

¼ cup Shredded coconut

3 tablespoons Chia seeds



Preheat oven to 180C.

Place the brazil nuts, oats and sunflower seeds into a food processor and blitz for a minute until the consistency is like rough breadcrumbs


Add the remaining ingredients and run the processor for another minute or two until the mixture is mixed thoroughly


Line a baking sheet with baking paper. Spoon tablespoons of batter onto the tray and shape them into cookies with your hands


Bake for 20 – 25 minutes until golden


Place gently on a baking rack to cool.

Will last up to four days in the fridge in an airtight container. Can be frozen for up to one month.

Created by Kelly Gibney