avocado banana cookies

Total Time: 30m
Servings: 24
Serving Size: 1 cookie
Level: easy
Calories: 150

Ingredients

1 ½ cups whole wheat flour
3 cups rolled oats
4 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 avocado, skin and seed removed
1 ripe banana, mashed
1/4 cup vegetable oil (canola or avocado)
1/2 cup siggi’s 4% vanilla yogurt
1/2 cup pumpkin puree
2 cups pitted dates (or other dried fruit of choice), chopped

Nutrition Facts per serving

Calories 150, Protein 3g, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrates 25g, Sugars 9g

Preparation

Preheat oven to 375°F. Line 2 large baking sheets with parchment paper.

In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon, and salt together with a large spoon.

In a separate large bowl, add avocado, banana, oil, siggi’s yogurt and pumpkin puree. Mash and mix well to fully combine.

Add wet mixture to dry ingredients and mix until just combined. Stir in dates (or other dried fruit) by hand.

Using a 1/4 cup measure or standard size ice cream scoop, scoop cookies onto baking sheet 1- inch apart. Bake for 25 minutes, or until set and starting to brown. Transfer to a wire rack to cool.

Note: the cookies don’t change once baked, so if you prefer flatter, rounder cookies, flatten them before baking.

This recipe comes from our friend, Mary Ellen Phipps, MPH, RDN, LD.