Oatmeal Banana Coconut Cookies
|2⁄3||c||whole wheat pastry flour|
|1⁄2||c||unsweetened shredded coconut|
|1||tbsp||flaxseed (finely ground)|
|2||very ripe bananas (mashed)|
|1⁄4||c||Stonyfield Organic Plain Greek Nonfat Yogurt|
|1⁄4||c||pure maple syrup|
|1⁄3||c||raisins (or dried cranberries, or chocolate chips)|
Preheat oven to 350°.
In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
Spoon batter onto a cooking-sprayed or nonstick cookie sheet (or two, depending how large or small you want the cookies).
Bake about 14 minutes until lightly browned.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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