Roz Purcell’s breakfast cookies

Sat, Sep 23, 2017, 08:00

  • Makes: 6
  • Cooking Time: 15 mins
  • Course: Side Dish
  • Cuisine: Fusion


  • 1 tbsp coconut oil
  • 1 banana, peeled
  • 2 tbsp maple syrup
  • 2 tbsp crunchy almond butter
  • 100g rolled oats
  • 25g raisins
  • 1 tbsp chia seeds (optional)
  • almond milk, to serve


If I could have cookies for every meal, I would, which is why I created this breakfast cookie. It’s a simple cookie packed full of all your morning essentials that you can take with you to eat on the go.

Preheat the oven to 180 degrees. Line a baking tray with non-stick baking paper. Start by melting the coconut oil in a small pot set over a low heat. Mash the banana in a medium-sized bowl until it’s really smooth, with no visible pieces. Stir in the melted coconut oil, maple syrup and almond butter to create a thick, smooth batter. Add the oats, raisins and chia seeds (if using) until all the oats are covered in the mix. The dough should be thick and sticky.

Divide the dough into six equal portions and roll into balls between the palms of your hands. Place on the lined baking tray and press down each ball into a cookie shape until it’s roughly 1.25cm high.

Bake in the preheated oven for 12-15 minutes, until the cookies are golden, toasted and firm. Let them cool a little, then serve with a tall glass of cold almond milk.