Breakfast Cookies

These are really only called “breakfast” cookies because they have some cereal and some muesli ingredients in them, but they are reasonably healthy. You could replace the butter with light olive oil or vegetable oil if you don’t want all that cholesterol in there… and you could probably replace some of the sugar with honey. But it makes a lot of cookies so each one only has a little bit of everything naughty. 😉


Makes approx. 4 dozen.


225g butter, room temperature
1 cup white sugar
1 cup raw sugar
2 eggs
1 tsp vanilla
2 cups all-purpose (plain) flour
1 tsp baking (bicarb) soda
1/2 tsp salt
1 cup desiccated coconut
2 cups corn flakes
1 cup porridge oats
1 cup ground almonds


Preheat oven to 180°C.

Cream butter and sugars until light and fluffy.

Beat in eggs one at a time then vanilla.

Mix in flour, baking soda and salt, mixing until only just combined.

Fold in coconut, corn flakes, oats and almonds, mixing until only just combined.

Roll dough into balls about the size of a walnut and place several centimetres apart on a parchment-lined baking sheet.

Bake for 13-15 minutes, until golden.

Cool on baking sheet for a few minutes then transfer to wire racks to cool completely.

This entry was posted in biscuit, cookie, snack, sweet. Bookmark the permalink.

1 Response to Breakfast Cookies

  1. Pingback: Breakfast cookies | Chef in disguise

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