Healthy cookies for breakfast? I’m sold.

These low-sugar, high-fibre treats aren’t really treats at all. They’re comparable in nutrition to a small bowl of whole grain oats!

They’re packed with slow burning carbs and fibre like beta glucan which may be good for the gut and the heart with regular consumption.

Makes 6-8 cookies.

Ingredients

1 ½ cups whole oats

½ cup dessicated coconut

1 large ripe banana, mashed

½ tsp baking powder

60g organic sultanas

1 large egg

1 tsp vanilla extract

1 tsp cinnamon

2 tb coconut oil, melted

 

Method

Preheat oven to 180 degrees Celsius.

Blitz ½ cup of oats in a food processor until fine.

Combine dry ingredients in one bowl, and stir to combine.

Add mashed banana, egg, coconut oil, and vanilla to another bowl and combine.

Pour wet ingredients into dry, and fold through.

Use you hands to form into cookie shapes, then place on a baking tray lined with greaseproof paper.

Bake for 20-30 minutes or until cooked through. Cool before serving.

 

While you’re at it, check out Reece’s Low Carb Crispy Chicken Taco video.

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