Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup whole rolled oats
  • 1 tablespoon flour, I used buckwheat
  • ¼ cup walnuts, roughly broken
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup sesame seeds
  • ¼ cup linseeds
  • ¼ cup raisins or dried cranberries
  • ⅓ cup (120 grams) honey or maple syrup
  • ⅓ cup (85 grams) peanut butter or tahini
  • 1 teaspoon vanilla essence
  1. Heat your oven to 160 C and line a baking tray with greaseproof paper.
  2. Place oats, flour, walnuts, seeds and raisins in a bowl and mix together.
  3. Mix the honey, peanut butter and vanilla together in a separate bowl.
  4. Pour the dry ingredients into the wet and mix together until well combined
  5. Use a soup spoon to scoop out evenly sized lumps of cookie mix onto the baking tray.
  6. Using damp, clean fingers, press down gently to the shape you want as these cookies won’t spread.
  7. Bake for 20 minutes.
  8. When cooled, store in an airtight glass jar
Recipe by Healthy Home Cafe at