These oatmeal fruit and nut breakfast cookies are perfect for those frosty mornings when you cannot seem to drag yourself out of bed to make breakfast. They’re yummy and nutritious and filling — everything that you want your breakfast to be. And they’re cookies!
Oatmeal Fruit and Nut Breakfast Cookies
These oatmeal fruit and nut breakfast cookies are perfect for those frosty mornings when you cannot seem to drag yourself out of bed to make breakfast. They’re yummy and nutritious and filling — everything that you want your breakfast to be. And they’re cookies!
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Ingredients
Instructions
- 1Preheat the oven to 200ºC (400ºF).
- 2Mix the flour, oats, ground ginger, baking powder, bicarbonate of soda, sugar, and the fruits and nuts together in a bowl.
- 3In another bowl, beat the oil, milk and egg together.
- 4Make a well in the dry ingredients and pour the wet mixture in. Mix it well with a wooden spoon to make a soft dough.
- 5Place spoonfuls of the dough on a baking tray that is slightly oiled, and flatten the tops slightly with the tines of a fork. It doesn’t have to be perfectly round. Keep them about 2 inches away from each other as the cookies will grow in size as they bake.
- 6Put them in the oven and let them bake for 13 minutes until they are golden.
- 7Remove from the oven and let them cool for a good 3 minutes before to transfer them onto a wire for further cooling. If you try to take a hot cookie from the tray, it’ll crumble.
- 8Serving: Serve when cool.
Notes
Store these deliciously healthy cookies in an airtight jar, and they’ll last for about 4-5 days. You can store the dough in the fridge — wrap it in clingfilm, and it'll last for 5 days. When you want to bake, cut off the desired amount and keep the rest back in the fridge.