These dairy-free grab-and-go muffin like cookies are full of goodness for anytime of the day. Perfect as an afternoon snack or desert after tea, these cookies are a natural source of protein and fibre.
Serves: 8-12 (24 cookies) | Total Time: 20 mins
Ingredients
- 1 large ripe banana, mashed
- 2 large eggs
- 1 cup So Good Soy or Almond Milk
- 1/4 cup light flavoured olive oil
- 4 Weet-Bix™, finely crushed
- 1 1/4 cups wholemeal self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup or 12 pitted dates, chopped
- 1/2 cup sunflower seeds
Method
- Preheat oven to 180°C (350°F). Line two trays with baking paper.
- In a large bowl whisk banana, eggs, milk and oil. Add crushed Weet-Bix wheat biscuits and stir well to moisten.
- Add flour, cinnamon, salt, dates, and seeds, and fold through.
- Scoop heaped tablespoons of batter onto prepared tray and bake for 10 – 12 minutes, or until the tops of the cookies are golden and firm.
- Cool on pan for 2 minutes, then move to a rack and cool completely.
Tip: These cookies make a great snack for any lunch box. Try replacing sunflower seeds with any other seeds to create different textures.
Recipe and image kindly provided by So Good.