Avocado Banana Cookies
These avocado banana cookies are a great on-the-go breakfast option, snack idea, or just a tasty treat! They are made with real simple ingredients and sweetened with just bananas, dates, and the small amount of sugar found in Siggi's Vanilla yogurt.
1 1/2 cups whole grain flour (use gluten free if needed)
3 cups rolled oats (use gluten free if needed)
4 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 large avocado
1/4 cup avocado oil (I use Chosen Foods avocado oil)
1/2 cup yogurt (I use Siggi's Dairy 4% Vanilla)
1/2 cup pumpkin puree
2 cups chopped dates (or other dried fruit of choice)
Preheat oven to 375.
Mix dry ingredients together in large bowl.
Combine wet ingredients in separate bowl and mix well.
Mix dry and wet ingredients together. Stir in dates by hand.
Line baking sheets with parchment paper. Using a 1/4 cup measure or standard size ice cream scoop drop on baking sheet 1 inch apart.
Bake for 20-25 minutes until set and starting to brown. Let cool on a wire rack.
This recipe will make about 24 cookies.
*These don't change shape very much once baked, so if you want flatter, rounder cookies, be sure to flatten them before baking.*
Vegan recipe modifications: Eliminate eggs and yogurt. Increase pumpkin to 1 cup, and add 1/2 cup unsweetened applesauce.
High protein recipe modification: Replace 1/2 cup whole grain flour with 1/2 cup of your favorite protein powder.
*You can use Young Living Cinnamon Bark essential oil (2 drops) in place of the cinnamon listed in recipe.*