Baking
Soft Oat Breakfast Cookies
Three big, soft oat cookies for breakfast, sweetened only with dates and banana, held together with peanut butter and egg and studded with chocolate. Closer to a banana bread than a biscuit, and on the table in 25 minutes.
Makes 3 large cookies · Prep 10 mins · Cook 15 mins · 9 ingredients · 8 steps
Ingredients
- 4 dates
- 2 tbsp hot milk
- 1/2 large banana (or 1 small)
- 1 egg
- 2 tbsp smooth peanut butter
- Pinch of salt
- 80g rolled oats (about 1 cup)
- 1 tsp baking powder
- 30g chocolate (broken into small pieces)
Method
- Heat the oven. Preheat the oven to 180°C and line a baking tray with baking paper.
- Soften the dates. Squash the dates between your fingers and pull out the stones. Put them in a wide bowl and pour over the hot milk.
- Mash a paste. Mash the dates into the milk with a fork until you have a rough paste. It doesn't need to be smooth.
- Add the banana. Add the banana and mash it into the date mixture.
- Mix the dough. Add the egg, peanut butter, salt, oats and baking powder and mix until thoroughly combined.
- Stir in the chocolate. Break the chocolate into the mixture and mix it through.
- Shape the cookies. Spoon the mixture into 3 round cookies on the lined baking tray.
- Bake. Bake for 15 minutes, until beautifully golden brown.
Good to know
- Good for breakfast, or as a snack at any time of day.
- Medjool dates are best here: they are soft and sticky enough to mash straight into a paste.
- Lovely eaten warm with a dollop of Greek yoghurt and a drizzle of honey.
- The dates and banana are the only sweetening in the cookies themselves, so the riper the banana the sweeter they will be.
- Rolled oats rather than jumbo or instant: they keep some chew without staying hard.