Chocolate cookies for breakfast? Yes please! These cookies are packed full of slow releasing carbs, fibre and nutrients, helping to keep you and your family full until lunchtime!
- 2 ripe bananas
- 2 tbsp honey or maple syrup
- 100g / 2 cup rolled oats
- 2 tbsp plain or all purpose flour (can be gluten free)
- 2 tbsp cocoa powder
- 2 tbsp seed and goji berry mix (sunflower seeds, pumpkin seeds and goji berries)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- optional toppings: dark chocolate and goji berries
- Mash the bananas on a board (this is the easiest way to mash them!) and then transfer into a large bowl. Add the honey and mix well.
- In a separate bowl add the oats, flour, cocoa powder, seeds, goji berries, flaxseed and chia seeds and mix together before adding to the large bowl with the bananas and honey. Stir all the ingredients together until well combined.
- From the mixture roll six equal sized balls. Place them on a lined baking tray or cookie tray and flatten with a spoon to make a cookie shape.
- Bake in the oven at 160c / 320f for 12 minutes.
- Allow the cookies to cool completely before drizzling on the melted chocolate and sprinkling with extra goji berries. Place in the fridge or freezer until the chocolate is solid.
- The cookies will keep in the fridge for up to 3 days.