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.

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Ingredients

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 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