Breakfast Berry Cookies

Ingredients

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

Method

Preheat oven to 175oC.Bake.

Step 1
In a large bowl, mix together oats, coconut, wheat germ, salt and nuts.

Step 2
In a small saucepan melt the butter, add honey, vanilla and mashed bananas, stir until well mixed.

Step 3
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.

Step4
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;
Once the oven is turned off and biscuits have cooled a little, then I place the trays back in the oven, open the door, leaving it ‘ ajar’ until the oven has cooled. The biscuits will retain their crunch a lot longer.
 
These may be frozen. It is easy to grab a cookie out when in a rush to work- this makes a wholesome and un processed ‘quick breakfast’ when combined with a morning cuppa. You can also warm briefly in a microwave – to speedily defrost.