Go Back Email Link
–+ servings
Top shot of freshly baked with wheat free breakfast cookies with melty chocolate and peanut butter on top.
Print Pin

Wheat-free Breakfast Cookie - Pihikete Parakuihi Wīti-kore

A delicious wheat and refine sugar free breakfast cookie! Perfect for breakfast on the run or with a morning cuppa!
Course Baking
Cuisine Biscuits
Keyword Breakfast cookie, breakfast cookie nz, gluten free biscuits nz, Peanut butter cookies, peanut butter cookies nz, refine sugar free cookies, refine sugar free cookies nz, te reo Māori, wheat free biscuits nz, wheat free cookies, wheat free cookies nz
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20 pihikete (cookies)

Ingredients

Breakfast Cookies - Pihikete Parakuihi

  • ½ C teiti kua tapahia (chopped dates)
  • 3 tablespoon wai (water)
  • 2 teaspoon wanira (vanilla)
  • ¼ teaspoon pēkana houra (baking soda)
  • 70 g pata kūteretere (softened butter or Olivani for dairy free option)
  • ½ C huka kokonati (coconut sugar)
  • ¼ teaspoon tote (salt, fine)
  • ½ C pata nati (nut butter, any nut butter will work)
  • 1 hēki (eggs)
  • 1 C peru oneone (ground almonds)
  • ¾ C kokonati pūtī (desiccated coconut)
  • ½ C ōti (oats)
  • 2 teaspoon raukikini whakauruuru (mixed spice)
  • 4 tablespoon puehu kānga (cornflour)
  • 1 ½ teaspoon pēkana paura (baking powder)
  • 125 g tiakarete parauri kua tapahia (chopped dark chocolate)
  • ¼ C pata nati anō (extra nut butter, optional)

Instructions

Preheat the Oven:

  • Preheat the oven to 170 °C, bake setting or 160 °C, fan bake setting.

Prepare the Dates:

  • Add the teiti (dates) and wai (water) to a bowl or a pot.
  • Heat them in the microwave for 1 minute or in a pot over low heat for a few minutes until the teiti (dates) are soft.
  • Remove from the heat and then mash the soft teiti (dates) until they are smooth. 
  • Stir in the wanira (vanilla). Add the pēkana houra (baking soda) and watch the dates grow.
    Leave it to the side to cool slightly.

Whip the Butter and Sugar:

  • Add the pata kūteretere (softened butter), huka kokonati (coconut sugar) and tote (salt) to a large bowl.
  • Whip it on high for a few minutes until light and fluffy. 

Whip in the Nut Butter and Egg:

  • Add in the pata nati (nut butter) and hēki (egg).
    Whip well for around 30 seconds until it all comes together.

Add the Dry Ingredients:

  • Add the peru oneone (ground almonds), kokonati pūtī (desiccated coconut), ōti (oats), raukikini whakaauruuru (mixed spice), puehu kānga (cornflour) and pēkana paura (baking powder).
    Whakaranuhia (mix it all up to combine).
  • Add in the slightly cooled date mix.
    Kaurorihia anō (stir again).

Roll the Cookies:

  • Roll the mixture in to 20 balls and place them on a large baking tray.
  • Press each pihikete (biscuit) down with the palm of your hand to flatten them to around 2 cm high.

Press in the Tiakarete:

  • Add the tiakarete (chocolate) on the top of each one.

Bake the Wheat-free Pb Breakfast Cookies:

  • Bake for 10 minutes until golden.
  • If you want to, add dollops of pata nati (nut butter) on top of the freshly baked pihikete (biscuit) or keep them plain.
  • It is time to put the kettle on and enjoy the delicious fruits of your labour!

Store the Cookies:

  • Store these in a sealed container in the fridge or in a cool cupboard. 
    They will keep well like this for up to 5 days.
    If you want to freshen them up, heat them gently in the microwave for 10 seconds.