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Breakfast Cookies


30 minutes plus cooling




A breakfast cookie is a fantastic way to kick off the day. Our recipe incorporates bananas, peanut butter, a little bit of honey, and our delicious Toasted Muesli Macadamia Cranberry. Super wholesome with a crunch on the outside and chewy on the inside. Give them a try!


Created by Accredited Nutritionist, Jacqueline Alwill, with over 15 years of experience in the nutrition and health industry it's a healthy crowed pleaser!

Watch the full recipe HERE.

Breakfast Cookies


- 2 bananas 

- 2 tsp honey 

- ⅔ cup all-natural peanut butter or nut butter of choice

- 1-1½ cups Toasted Muesli Macadamia Cranberry + extra for top 


  • Heat oven to 180°C fan force and line a large baking tray with greaseproof paper.
  • Mash bananas in a mixing bowl, then add honey and peanut butter and mix well. Stir through the Toasted Muesli Macadamia Cranberry. The mixture will be a looser consistency than a normal cookie dough - that’s what we want!
  • Measure 2 tbsp cookie dough (easy to do with an ice cream scoop) onto trays spacing 3 - 4 cm apart.
  • Wet your finger with some water and then lightly spread the cookies about 1 cm thick.
  • Sprinkle with extra Toasted Muesli Macadamia Cranberry and bake in the oven for 25 minutes.
  • Cool on tray. Store in an airtight container for up to 3 days or longer in the fridge.
Brookfarm Breakfast Cookies
Brookfarm Breakfast Cookies