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Breakfast Cookies

Breakfast on the go is something quite common in our house due to the time we leave for work in the morning. I have therefore given myself a challenge: Come up with several nutritious and easy-to-make recipes that would ensure we eat breakfast even when we don’t have much time to do so. These breakfast cookies are exactly that! I tend to put them in a box, along with a small container of peanut butter and simply put it all in my work bag. I can then enjoy them at my leisure while working.

On top of being very quick to make, they can be made gluten-free and can be modified to your personal liking. For instance, I sometimes decide to use almond butter and add a few slices of apple on top. Give them a try!


3 bananas, ripened and mashed

11/2 cups rolled oats

1/2 cup coconut or almond flour

3 tbsp. maple syrup

1 tbsp. coconut oil, melted

1 tsp. maca powder

1 tsp. New Roots Herbal Fermented Ginger powder

Peanut butter, for topping

Cocoa powder, for topping


Preheat oven at 350 ℉ (175 °C) and line a tray with parchment paper.

In a bowl, combine all the ingredients except the peanut butter and cocoa powder. Using your hands, shape the mixture into 10 medium size biscuits (do not flatten too much) and place on the baking tray. Bake for 15–18 minutes, until they’re slightly golden on top. Remove from oven and let cool.

Once cooled, top with peanut butter (you can also use chocolate spread or jam) and add a little bit of cocoa powder. You can keep them in the refrigerator for 4–5 days.

Gives 10 cookies.

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Kate D. Bunting is a British-Canadian healthy-living and food blogger at “Kate & Zest,” vegan, world traveller... and pretty fancy.