Who wouldn't want a cookie for breakfast? Isabella is certainly up for 'biscuit' at breakfast time and these ones are full of fruit/vegetable goodness so I let her indulge. She especially enjoys these spread with a little bit of 100% peanut butter or dipped into natural yogurt. These breakfast cookies are beautifully sweet, with a crunchy outside and softer centre. They're also perfect for on-the-go or as a child friendly snack. I love using Sweet Freedom Fruit Syrup in baking, but you could replace this with honey if you prefer. I love having this as a quick breakfast and because they're full of fruit/vegetables they're a healthier option too.
What you'll need:
1 cup Porridge Oats
1 cup Wholemeal Plain Flour
1 cup Wholemeal Self-Raising Flour
1/3rd cup Coconut oil
1/2 cup Raisins
2 Very ripe bananas, mashed
1 Apple, grated
2 Carrots, grated
1 tsp Cinnamon
4 tbsp. Sweet Freedom Fruit Syrup
1 tbsp. Maple Syrup
1 tsp Vanilla Extract
What to do:
1) Preheat the oven to 200'C. Line a baking tray with greaseproof paper. Add the two types of flour, cinnamon and oats into a bowl and mix.
2) Melt the coconut oil over a medium heat (it doesn't take long so your saucepan shouldn't be too warm, if it is leave it to cool otherwise you'll scramble the egg) and add in the Fruit Syrup, maple syrup, vanilla extract and egg. Mix well.
3) Pour the coconut oil mixture into the flour bowl and combine. Add in the grated apple, carrot, raisins and mashed bananas.
4) Spoon the mixture onto the lined baking tray, you'll need about a dessert spoon per cookie. Bake for 15-20 minutes. Cool on a wire rack, but they're best enjoyed slightly warm.
Would your little one enjoy a cookie for breakfast? Silly question?!
Feel free to leave a comment - I love reading every single one :)