These are the kind of cookies you leave on the kitchen counter and somehow finish within a day.
Soft in the center with crispy edges, these breakfast cookies combine Crunchismo Fruit, Nuts & Seeds Muesli, nuts and seeds into a snack that works for rushed mornings, evening cravings or mid-day hunger without feeling overly heavy or sugary.
Easy to make, easy to carry and dangerously addictive.
Recipe Information
Prep Time: 15 Minutes
Bake Time: 15 Minutes
Total Time: 30 Minutes
Difficulty Level: Easy
Recipe Type: Baked Recipe
Servings: 10–12 Cookies
Ingredients
- 1 cup Crunchismo Fruit, Nuts & Seeds Muesli
- ½ cup whole wheat flour
- 1 ripe banana (mashed)
- 2 tbsp peanut butter
- 2 tbsp honey or maple syrup
- 1 tsp cinnamon powder
- 1 tbsp dark chocolate chips
- 1 tbsp milk
Alternative Ingredient Options
Fruit Options:
You can also use:
- Apple puree
- Dates puree
- Pumpkin puree
Nut Butter Options:
- Almond butter
- Cashew butter
- Hazelnut butter
Extra Additions:
- Cranberries
- Coconut flakes
- Chia seeds
- Crushed almonds
- White chocolate chips
Step-by-Step Method
Step 1 - Preheat oven to 180°C and line a baking tray with parchment paper.
Step 2 - In a bowl, combine mashed banana, peanut butter, milk and honey.
Step 3 - Add Crunchismo Fruit, Nuts & Seeds Muesli, flour and cinnamon powder.
Step 4 - Mix until a soft cookie dough forms.
Step 5 - Fold in chocolate chips and shape into cookies.
Step 6 - Bake for 12–15 minutes until lightly golden.
Step 7 - Allow cookies to cool slightly before serving.
Why You'll Love This Recipe
- Great healthy snack alternative
- Naturally filling and fibre-rich
- Meal-prep friendly
- Easy to customize
- Kid-friendly recipe
- Works as breakfast or evening snack
Estimated Macros (Approx.)
Per Serving (1 Cookie)
Calories: 110–140 kcal
Protein: 4–6g
Carbohydrates: 12–16g
Fibre: 2–4g
Healthy Fats: 5–7g
(Macros may vary depending on toppings and nut butter used.)
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