When you’re at the shops and your child declares “I love weetbix, I want them for breakfast”…you should possibly by a small packet so as to test the theory. Not the world’s biggest box. I bought that box. And she ate them, ONCE. Therefore there are about 6000 weetbix left in the box. So here is one of the ways I’ve been getting rid of them, in 4 ingredient weetbix banana cinnamon cookies.
These cookies are so easy to make they could be done in your sleep. And they are so crunchy and yummy that the kids don’t have to know that they contain weetbix. Which is a great thing if your child now thinks they are toxic and revolting and can’t even look at the box without gagging.
I remember when I was growing up, I used to have weetbix for breakfast. But I just to put warm milk on them and brown sugar. It was a fine line between crunchy and soggy though, and I could never let them cross that line or I wouldn’t eat them!
These little cookies freeze well, are just the right amount of chewy and are so simple to make. You need a food processor, oven and about 20 minutes…and you’re done! So quick. The kids enjoy dropping the ingredients into the food processor…and my daughter watches the transformation from solid objects into smush.
These are drop cookies, no shaping, no rolling, just whack (with a little care) onto the lined baking tray and watch them transform from weetbix…into delicious little cookies! They freeze really well and are perfect for the lunchbox!
Aside from the perfect combination of banana and cinnamon, apple is also a perfect pair of cinnamon. Try these recipes below as my proof:
- Apple and cinnamon hot cross buns
- Apple and cinnamon gluten free mini muffins
- Apple cinnamon baked donuts- no added sugar!
4 ingredient weetbix banana cinnamon cookies
4 ingredient weetbix banana cinnamon cookies perfect in the lunchbox, freezer friendly and easy to make!
Ingredients
- 6 weetbix
- 1 egg
- 1 banana
- 1/2 tsp cinnamon
Instructions
- preheat the oven to 180 degrees celsius (355F).
- Combine all the ingredients in a food processor.
- Put teaspoonfuls of the mixture onto the tray.
- Bake for 15-18 minutes.
- Remove from oven and cool on the tray for 5 minutes before transferring to a wire rack.
Nutrition Information:
Yield:
8Serving Size:
2 cookiesAmount Per Serving: Calories: 63 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 23mg Sodium: 39mg Carbohydrates: 11g Fiber: 2g Sugar: 2g Protein: 2g
Renny Vieira says
I tried to make this but it’s not crunchy. Is there something I did wrong?
kidgredients says
It might have been your cooking time or oven temp?
Hazel says
Hi,how long can these cookies last?
kidgredients says
They refrigerate for a couple of days but they also freeze really well.
Teresa says
Could you add ginger instead
kidgredients says
Yeah- entirely up to you!
Clair says
Hi there, what egg substitute would work best for this recipe?
Thanks.
kidgredients says
You could try an extra banana or even a chia egg. I haven’t tried it with an egg substitute.
Kristina says
I have just tried the recipe substituting the egg with an extra banana and it turned out great. I also added a spoonful of coconut and a drizzle of honey. Yum!