Breakfast Cookies

Makes 14 Everyone experiences the morning rush but, if you’re anything like me, breakfast is one thing that cannot be compromised - and it has to be delicious! These cookies are ideal for mid-week mornings, as they can be made in under half an hour on a Sunday and you’ll be good to go for the whole week! As well as being simple and speedy, these breakfast cookies were actually inspired by a blog post I did a few weeks ago on supermarket staples. That means they’re inexpensive and accessible too. The ripe banana and honey make them wonderfully sweet and chewy, with the peanut butter adding subtle nuttiness. If you prefer, you can use almond butter with chopped almonds or cashew butter with chopped cashews - whatever you have in the cupboards. Regardless of your choice, they were meant for the phrase ‘simply delicious’!  

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Suepr easy



  • Pre-heat the oven to 180 degrees celsius.

  • In a large bowl, mash the bananas and then add the jumbo oats, oat flour, peanut butter, honey, coconut sugar and almond milk. Stir together well.

  • Roughly chop the peanuts (this can be done by hand or pulsed in a food processor) before adding to the bowl along with the raisins. Stir them through the mixture.

  • Take a handful of the mixture and shape into cookies. Place on a lined baking tray and bake in the oven for 15 minutes.

  • Leave the cookies to cool and store in an airtight container to enjoy for breakfast (or afternoon pick-me-up!) throughout the week.

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