Coconut, Lime & Mango Cookies

Coconut, Lime & Mango Cookies

Directions: 15 minutes
Cook time: 15 minutes
Servings: 13 cookies
Allergens: Eggs, Milk, Wheat and triticale,
Plan ahead Vegetarian
Recipe submitted by Raphaël Barrette, Gabrielle Goupil-Nadeau, Alexandra Ouellet and Emma Scott, nutrition trainees

Ingredients

  • 80 ml (⅓ cup) white sugar
  • 80 ml (⅓ cup) brown sugar, packed
  • 1 large egg
  • 60 ml (¼ cup) non-hydrogenated margarine
  • 20 ml (4 tsp) water
  • 25 ml (5 tsp) lime juice from concentrate
  • 250 ml (1 cup) all-purpose flour
  • 80 ml (⅓ cup) whole wheat flour
  • 180 ml (¾ cup) quick cook oats
  • 5 ml (1 tsp) baking powder
  • 1 ml (¼ tsp) salt
  • 80 ml (⅓ cup) 2% plain yoghurt
  • 60 ml (¼ cup) frozen mango, chopped fine
  • 60 ml (¼ cup) shredded coconut

Equipment

  • 2 cookie sheets
  • 2 medium bowls
  • Electric mixer
  • Ice cream scoop

Directions

  1. Preheat the oven to 350°F (180°C) and place rack in the second position from the top.
  2. Lightly grease 2 cookie sheets. Set aside.
  3. Place sugar, brown sugar, egg, margarine, water, and lime juice in a medium bowl and beat together with an electric mixer.
  4. Place dry ingredients (all-purpose flour, oats, whole wheat flour, baking powder, salt) in another medium bowl and mix together.
  5. Add dry ingredients in thirds to wet ingredients, alternating with yoghurt.
  6. Add mango and coconut. Stir gently.
  7. Divide mixture into portions using an ice cream scoop.
  8. Place cookies on baking sheets, spacing them 5 cm apart.
  9. Lightly flatten cookies with a knife.
  10. Bake for 15 minutes or until tops are golden.
  11. Let cool for 10 minutes.
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