Ingredients

GROUP A: COOKIES

• 6 tbsp rolled oats

• 4 tsp AP flour

• 1/4 tsp vanilla extract

• 1/4 tsp baking powder

• 1/2 tsp chia seeds

• 1 tsp coconut oil

• 1 tsp honey

• 1/4 tsp salt

• 1 small egg

GROUP B: PLUM WHIPPED CREAM

• 2 tbsp melted dark chocolate

• 1/3 cup heavy cream, whipped to stiff peaks

• 1 1/2 tsp powdered sugar

• 1 plum

Method

• Preheat the oven to 350 F. Mix all the ingredients in a bowl to form a sticky dough. Divide the dough into 3 small portions or 2 large portions. Roll the dough into balls, and then flatten them out slightly before placing on a parchment lined baking tray. Bake for 30 minutes. Cool on a rack and drizzle with melted chocolate before serving.

• While the cookies are baking, make the plum whipped cream: Purée the plum in a blender. Sieve the purée to retain just the sauce and discard the skin and any chunky bits. Fold the plum sauce and powdered sugar into the whipped cream till uniformly combined. Top off the breakfast cookies with as much whipped cream as you like.