Breakfast Cookies (with or without egg)

Breakfast Cookies

Breakfast Cookies (with or without egg)
Recipe source: Chefindisguise

1 cup all-purpose flour
1 cup corn flakes
½ cup oats
½ cup desiccated coconut
½ cup whole almonds
½ cup raisins
½ cup sugar
½ tsp baking soda
½ cup butter
1 egg OR 1 tbsp flax powder mixed with 3 tbsp water
½ tsp salt
1 tsp vanilla essence

Beat butter and sugar for few minutes.
Add egg OR flax egg, vanilla essence and mix well.
Add flour, baking soda and salt and mix well.
Add coconut, almond, cornflakes, oats and fold to combine. Don’t overmix.
Use your hands or 2 tablespoons to scoop walnut size piece of dough, slightly flatten them and place on a parchment paper lined baking tray.
Bake in a preheated oven at 160 degree Celsius for 12-15 mins.
Cool them on a wire rack. They will harden as they cool.
Store in an airtight container.


1 thought on “Breakfast Cookies (with or without egg)

  1. Hey Priya, those look so great. Can’t wait to make them for breakfast and they will go great in my “student food revisited” series I am planning on starting (still only in my head but inspirations like these really help :)). Have you ever tried making them with banana instead of flax egg? In muffins this works, but I am curious how it is for cookies… If you have, could you be so kind and let me know? Thank you and greetings from the student kitchen,

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