Breakfast Cookies

Prep time
40 mins
Cook time
16 mins
Total time
56 mins


  • 140g oats
  • 125g plain flour
  • 40g ground almonds
  • 1 tsp baking power
  • 2 tsp almond essence
  • 110g Koko Spread
  • 100ml Koko Super Milk
  • 2 ripe bananas
  • 175g sultanas


  1. Mix all the dry ingredients (oats, plain flour, ground almonds & baking powder) in a mixing bowl.
  2. Put Koko Spread into a microwavable bowl and melt for 20 seconds on a medium heat setting.
  3. Blend Koko Super and bananas in a blender until smooth.
  4. Add wet ingredients (Koko Spread, Koko Super, bananas & almond essence) to the dry ingredients and mix.
  5. Mix in sultanas.
  6. Mixture should be quite wet, put to one side for 30 minutes (this will let the oats absorb the liquid).
  7. While the mixture is sitting preheat the oven to 180 degrees.
  8. Line two large baking trays with grease proof paper.
  9. After 30 minutes, stir the mixture. Separate into 18 balls and place on to baking trays.
  10. Cook for 16 minutes or until golden brown.