| Plan ahead | Vegetarian |
Recipe submitted by Raphaël Barrette, Gabrielle Goupil-Nadeau, Alexandra Ouellet and Emma Scott, nutrition trainees
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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
- Preheat the oven to 350°F (180°C) and place rack in the second position from the top.
- Lightly grease 2 cookie sheets. Set aside.
- Place sugar, brown sugar, egg, margarine, water, and lime juice in a medium bowl and beat together with an electric mixer.
- Place dry ingredients (all-purpose flour, oats, whole wheat flour, baking powder, salt) in another medium bowl and mix together.
- Add dry ingredients in thirds to wet ingredients, alternating with yoghurt.
- Add mango and coconut. Stir gently.
- Divide mixture into portions using an ice cream scoop.
- Place cookies on baking sheets, spacing them 5 cm apart.
- Lightly flatten cookies with a knife.
- Bake for 15 minutes or until tops are golden.
- Let cool for 10 minutes.