Breakfast Berry Cookies
1 ½ rolled oats
1 cup coarse desiccated coconut
1 Tbsp wheat germ or ground linseed
½ tsp salt
¾ cup hazelnuts, roughly chopped * or walnuts/pecans/almonds
75g butter or coconut oil
1 Tbsp honey
1 tsp vanilla extract
2 large ripe bananas, mashed
1/3 cup dark chocolate drops
½ cup blackberries
Preheat oven to 175oC.Bake.
In a large bowl, mix together oats, coconut, wheat germ, salt and nuts.
In a small saucepan melt the butter, add honey, vanilla and mashed bananas, stir until well mixed.
Make a well in the centre of dried ingredients, tip in the wet mixture. Add chocolate drops; use a fork to stir the mix a few times. Add the blackberries and lightly mix through.
Place 2–3 heaped tablespoons of the mix onto a greased or baking paper lined tray. Squash down with a fork, repeat but leaving enough room between cookies. (They will swell a little). Bake for approximately 25 minutes or until golden.
Hands-on time: 15 minutes | Cooking time: 25 minutes
Serves: 12 large cookies
Credit: Nadia Magazine
Photography: Vanessa Lewis
Tip: To crisp the cookies up more;