Date and Seed Breakfast Cookies

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


  • 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


  1. Preheat oven to 180°C (350°F). Line two trays with baking paper.
  2. In a large bowl whisk banana, eggs, milk and oil. Add crushed Weet-Bix wheat biscuits and stir well to moisten.
  3. Add flour, cinnamon, salt, dates, and seeds, and fold through.
  4. 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.
  5. 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.

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