Breakfast Cookies

Serves  8

Time 30 minutes plus cooling

Ingredients

2 bananas 

2 tsp honey 

⅔ cup all-natural peanut butter 

1-1½ cups toasted macadamia and cranberry muesli + extra for top 

Method

Heat oven to 180°C fan forced and line a large baking tray with greaseproof paper. 

Mash bananas in a mixing bowl, then add honey and peanut butter and mix well. Stir through the muesli. The mixture will be a looser consistency than a normal cookie dough - that’s what we want! 

Measure 2 tbsp cookie dough (easy to do with an ice cream scoop) onto trays spacing 3 - 4 cm apart. Wet your finger with some water and then lightly spread the cookies about 1 cm thick. Sprinkle with extra muesli and bake in the oven for 25 minutes. 

Cool on tray. Store in an airtight container up to 3 days or longer in the fridge.