Name: Healthy Thermomix Breakfast Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 80 g pitted dates; 1 banana ((ripe)); 200 g rolled oats; 50 g desiccated coconut; 120 g smooth peanut butter; 20 g maple syrup; 1 egg; 50 g dried cranberries (or dried fruit of choice, eg raisins); 30 g pumpkin seeds (pepitas) (or seeds of choice, eg sunflower seeds); 30 g flaked almonds (or nuts of choice, eg pistachios)

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These Healthy Thermomix Breakfast Cookies are packed with oats, nuts, seeds and dried fruit, making them perfect for a grab-and-go breakfast or healthy snack.

Thermomix breakfast cookies stacked on a plate.

Mornings can be hectic, especially when you're trying to get everyone out the door on time. That's why I started making these Healthy Thermomix Breakfast Cookies.

Packed with oats, nuts, seeds and dried fruit, they're designed to be a grab-and-go breakfast you can eat on busy mornings or tuck into a lunch box for later in the day.

The ingredients are very similar to those I use in my Thermomix Granola recipe. I love the combination of oats, almonds, pumpkin seeds and dried fruit, but one of the best things about these cookies is how easy they are to adapt. You can swap the nuts, seeds and dried fruit for whatever you have in the pantry and make them your own.

Unlike many breakfast cookies, these are naturally sweetened mainly with banana and dates, with plenty of fibre, healthy fats and protein to help keep you satisfied.

I often make a batch on the weekend and keep them in the fridge for quick breakfasts, afternoon snacks or those days when I realise I'm hungry five minutes before school drop-off.

Why You'll Love This Recipe

Perfect grab-and-go breakfast for busy mornings.
Naturally sweetened with banana and dates.
Packed with oats, nuts and seeds for a satisfying snack.
Great for meal prep and freezer-friendly.
Easy to customise with your favourite nuts, seeds and dried fruit.

Ingredients You'll Need

You will need the following ingredients for this recipe. Exact quantities can be found in the recipe card at the bottom of this post.

Flat lay of labelled ingredients for Thermomix breakfast cookies.

Pitted dates - where the cookies get most of their sweetness from.
Banana - again, provides natural sweetness.
Rolled oats - form the base for the cookies. High in fibre and protein, which helps make them satisfying enough for breakfast.
Shredded coconut - adds flavour while helping absorb moisture from the dates. Can also use desiccated coconut (pictured above), but usually I prefer the texture of shredded coconut in the cookies.
Smooth peanut butter - helps bring all the ingredients together into dough form. Also high in protein, fibre and healthy fats. Choose a natural peanut butter with no added sugar and fewer additives for the healthiest option.
Maple Syrup - For extra sweetness. You can add less (or leave out altogether) if your banana is very ripe and sweet.
Egg - to help bind the mixture together.
Dried cranberries - add little bursts of sweetness and chewiness throughout the cookies. Can be replaced with any dried fruit you like, eg. raisins, sultanas, chopped apricots, dried mango.
Pumpkin seeds - can be replaced with any other seeds you like, eg sunflower seeds, flax seeds.
Flaked almonds - can be replaced with any other nuts you like, eg. pistachios, chopped walnuts, brazil nuts.

How to make Thermomix Breakfast Cookies

Full instructions with exact steps can be found in the recipe card at the end of this post.

The first thing you need to do when making these breakfast cookies is to soak the dates. This will make them softer and easier to blend into the mixture.

Weigh the dates into the bowl, then cover them with water and leave them to soak for around 15 minutes.

Once they have been soaking 15 minutes, drain the dates (use a colander or the Thermomix simmering basket) and place them back in the Thermomix bowl to chop them up.

Next, add the banana and blend it together with the dates until combined.

And then add all the remaining ingredients and mix together for 20 seconds. Remember to use the REVERSE mode so that the mixture doesn't get blended into a mush.

Thermomix breakfast cookie dough in the Thermomix bowl.

Now it's time to make the cookies: I like to use an ice cream scoop to make sure that the cookie dough is evenly portioned.

Top Tip: To make sure the cookies keep a nice round shape, I scoop the mixture into a cookie cutter and then use a teaspoon to press it down and smooth over the surface.

These cookies don't spread when baking, so the shape you make now will be the shape of the cookies.

Thermomix breakfast cookies on a baking tray ready for the oven.

Top Tip: add a few extra nuts, seeds or pieces of dried fruit to the top of the cookie before you put them in the oven to help them look more aesthetic!

And now all you need to do is pop them in the oven for 20 minutes until they are lightly browned.

Thermomix breakfast cookies on a baking tray, fresh from the oven.

And then place them on a cooling rack to cool before storing them in an airtight container to keep them fresh.

Thermomix breakfast cookies cooling on a rack.

Storage

Store these breakfast cookies in an airtight container on the counter for up to 3 days or in the fridge for up to 7 days.

They can also be stored in the freezer for up to 3 months, making them perfect for batch making. Simply thaw whenever you need a quick snack.

Frequently Asked Questions

Can I make these breakfast cookies without peanut butter?

Yes. The peanut butter helps bind the mixture together and adds protein and healthy fats, but you can replace it with another nut or seed butter. Almond butter, cashew butter or sunflower seed butter all work well. Just choose a smooth variety for the best texture.

Can I use different nuts and seeds?

Absolutely. This recipe is very flexible and a great way to use up whatever you have in the pantry. You can swap the almonds for walnuts, pecans, pistachios or Brazil nuts, and replace the pumpkin seeds with sunflower seeds, flaxseeds or chia seeds. Just keep the overall quantities roughly the same.

Are these breakfast cookies freezer-friendly?

Yes. These cookies freeze very well. Once cooled, store them in an airtight container or freezer bag for up to 3 months. Simply thaw at room temperature or pop one into a lunch box frozen and it will be ready to eat by morning tea.

Can I make them without maple syrup?

Yes. The banana and dates provide plenty of natural sweetness, especially if your banana is very ripe. If you prefer a less sweet breakfast cookie, simply leave out the maple syrup. You may find the cookies are slightly less moist, but they will still hold together well.

Why do I need to soak the dates?

Soaking the dates softens them, making them much easier to blend into the mixture. This helps create a softer cookie with a more even texture and prevents small chunks of hard date throughout the dough. If your dates are already very soft and fresh, you may be able to skip this step, but I find soaking gives the best result.