2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 eggs
1 tablespoon canola oil
1 cup raisins
1 cup sliced almonds
1 cup packed brown sugar
1 (16 ounce) package instant vanilla pudding mix
1 1/2 cups chopped dates
1 cup chopped bananas
1 cup chopped walnuts
1 cup margarine
1 cup margarine
1 cup dairy fat-free yogurt
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, mix flour, baking powder, baking soda, eggs, canola oil and raisins. Stir in brown sugar, pudding mix, dates, chopped bananas, nuts, margarine and yogurt. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 7 to 9 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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