Mary Ellen Phipps

Mary Ellen Phipps, the founder of Milk & Honey Nutrition, is a diabetes dietitian (Registered Dietitian Nutritionist) renowned for combining her knowledge of diabetes and culinary expertise into easy-to-follow recipes and articles!

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Avocado Banana Cookies

Name: Avocado Banana Cookies
Ingredients: 1 1/2 cups whole grain flour (use gluten free if needed); 3 cups rolled oats (use gluten free if needed); 3 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 1 large hass avocado; 1 large banana; 1/4 cup avocado oil; 1/2 cup plain yogurt; 1/2 cup pumpkin puree; 2 eggs; 2 cups chopped dates (or other dried fruit of choice)

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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 and dates! Whether you enjoy one for breakfast or a snack, they don’t disappoint!

These are a high fiber, nutrient dense cookie that you can enjoy any time of the day. See the instructions below for recipe modifications to make them gluten free, vegan, and/or higher protein.

Avocado Banana Cookies

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Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan

Servings: cookies

Carbohydrates: 24g

Ingredients

1 1/2 cups whole grain flour use gluten free if needed
3 cups rolled oats use gluten free if needed
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 large hass avocado
1 large banana
1/4 cup avocado oil
1/2 cup plain yogurt
1/2 cup pumpkin puree
2 eggs
2 cups chopped dates or other dried fruit of choice

Instructions

Preheat oven to 375 degrees.
Mix the dry ingredients together in large bowl.
Combine the wet ingredients in a separate bowl and mix well.
Mix the dry and wet ingredients together. Stir in the dates by hand.
Line baking sheets with parchment paper. Using a 1/4 cup measure or standard size ice cream scoop, drop dough balls onto the baking sheet about 1 inch apart. (These don’t change shape very much once baked, so if you want flatter, rounder cookies, be sure to flatten them before baking.)
Bake for 20-25 minutes until set and starting to brown. Let the cookies cool on a wire rack.

Notes

*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.

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.