Filling banana coconut cookies
Filling banana coconut cookies

Preparation time 10 minutes

Total time: 30 minutes

Serves 12 cookies

Ingredients

  1. 2 ½ cup (1 packet) Gruo Pas plate blend of bananas and coconut
  2. 1 cup (250 ml) Whole wheat all-purpose flour
  3. 1 tbsp (15 ml) Baking powder
  4. ¼ cup (60 ml) Brown sugar
  5. 2 Eggs
  6. ½ cup (125 ml) Ripe banana, mashed
  7. ¾ cup (187 ml) Plain 0% fat Greek yogurt
  8. ¼ cup (60 ml) Unsweetened vanilla almond milk
  9. ¼ cup (60 ml) Unsalted roasted almonds, coarsely chopped
  10. ¼ cup (60 ml) Unsalted pumpkin seeds

Directions

  1. Preheat the oven to 180˚C (350 °F).
  2. In a medium bowl, mix the Gruo blend, flour, baking powder, and brown sugar.
  3. In a larger bowl, combine the eggs, mashed banana, Greek yogurt, and almond milk.
  4. Gradually fold the dry ingredients into the wet ingredients, mixing well until the mixture is smooth.
  5. Add the almonds and pumpkin seeds and mix thoroughly.
  6. On a baking sheet lined with parchment paper, form twelve cookies, using about 45 ml (3 tbsp) of dough for each. Wet your hands with a little water to prevent the dough from sticking too much.
  7. Bake in the oven for 18 to 20 minutes.

This recipe is courtesy of the dietitians at TeamNutrition and Gruo

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