Satiating banana, coconut and almond cookies

These nutritious cookies are perfect as an on-the-go snack to fill you up until your next meal. Or pair them with Greek yogurt and you've got a full breakfast to start your day!

Preparation 10 min
Cooking 18-20 min
Portion 12

Nutrition Facts (per serving)

Calories
205
Fat
7
Carbohydrates
28
Fibre
5
Protein
8
Sodium
46

Ingredients

  • 1 240 g (or 2 ½ cups) bag of "Gruo pas plate" banana and coconut mixture
  • 250 ml (1 cup) all-purpose whole wheat flour
  • 15 ml (1 tbsp) baking powder
  • 60 ml (¼ cup) brown sugar
  • 2 eggs
  • 125 ml (½ cup) ripe banana, mashed
  • 187 ml (¾ cup) plain 0% Greek yogurt
  • 60 ml (¼ cup) unsweetened vanilla almond drink
  • 60 ml (¼ cup) unsalted roasted almonds, coarsely chopped
  • 60 ml (¼ cup) unsalted pumpkin seeds

Preparation

  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, combine Gruo mixture, flour, baking powder and brown sugar.
  3. In a separate, larger bowl, combine eggs, mashed banana, Greek yogurt and almond drink.
  4. Gradually add dry ingredients to wet ingredients and mix well until mixture is smooth.
  5. Add almonds and pumpkin seeds and mix well.
  6. On a parchment-lined baking sheet, form eight cookies, using about 45 mL (3 tbsp.) of dough for each. Moisten your hands with a little water to prevent the dough from sticking to your fingers.
  7. Bake for 18 to 20 minutes.

Notes

Can be kept for 7 days in the refrigerator. Can be frozen for up to 3 months.

Registered Dietitian Nutritionist