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 yoghurt
1/2 cup pumpkin puree
2 cups pitted dates (or other dried fruit of choice), chopped
Preheat oven to 190°C. Line 2 large baking trays with baking 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 yoghurt 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.