Breakfast Cookies

Inspired and based off an Anzac cookie, these delicious cookies come together in a flash

A quick recipe that comes together in a flash, which is great as it is close to midnight as I type this blog post out!

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar. Please also leave a comment below to let me know how you got on with the recipe.


  • 100g rolled oats
  • 50g cornflakes
  • 80g desiccated coconut
  • 50g flaked almonds
  • 180g cake flour
  • 100g caster sugar
  • 40g brown sugar
  • 100g dried cranberries
  • 190g salted butter
  • 60g golden syrup
  • 30ml water
  • 1 tsp bicarbonate of soda


  1. Preaheat the oven to 175 degrees celcius. Grease and line two baking trays with baking paper.
  2. Combine the oats, cornflakes, coconut, almonds, cranberries, sugars and cake flour into a single bowl and set aside.
  3. Combine the butter, water and golden syrup in a pot and heat until the butter is melted.
  4. Remove from the heat and stir in the bicarbonate of soda. The mixture should froth. Stir this for a minute, then add to the dry ingredients.
  5. Roll in golf sized balls, place on a tray and flatten the cookies.
  6. Bake for 15 – 18 minutes until the cookies have set and turned golden brown. Let them sit on the tray for five minutes before transferring to a cooling rack to cool completely.

Recipe by adventureswithsugar

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1 Comment

  • Reply
    Cranberry Crumble Muffins – Adventures with Sugar
    9 May 2021 at 11:45 pm

    […] adapt it to things I have lying around. Here, I had some leftover cranberries and oats from the breakfast cookies I baked a few weeks back and decided to use them to create these cranberry crumble […]

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