Tropical Cookies

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9 Ingredients

Number of servings

2tablespoons Macro Organic Australian almonds
2tablespoons Macro Organic shredded coconut
1 cup Macro Organic plain flour
1teaspoons baking powder
1 cup Macro Organic rolled oats
2 large Macro Organic banana, overripe, mashed
1 Macro Organic free range egg, lightly beaten
1/4 cup Macro Organic honey
1/2 cup Macro Organic frozen mango, finely chopped

Nutrition per serving

5% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Take your tastebuds on a tropical adventure with almonds, shredded coconut, frozen mango and banana crammed into a soft, crumbly cookie.

Tip:

These cookies are best eaten the day they are made.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line 2 large baking trays with baking paper.

Step 2 of 4

Place almonds in a small food processor. Process until finely chopped.

Step 3 of 4

Reserve 1 tbs almonds and coconut. Place flour, baking powder, oats and remaining almonds and coconut in a large bowl. Stir to combine. In a separate bowl, combine banana, egg and honey. Add banana mixture and mango to flour mixture, and gently stir until well combined.

Step 4 of 4

Working with 1 tbs of mixture at a time, spoon mixture onto baking trays 3cm apart. Press with a fork to slightly flatten. Sprinkle with reserved almond and coconut. Bake for 15 minutes or until golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.