Ingredients    

2 tablespoons lemon zest
¼ cup lemon juice
1 ripe banana, mashed
1 cup Greek yoghurt
1 cup flour
1/3 cup brown sugar (or coconut sugar)
¼ cup chia seeds
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ cup white chocolate, chopped

Method     

Preheat the oven to 180°C on fan bake and line an oven tray with baking paper

In a medium bowl, combine yoghurt, banana, lemon juice and lemon zest

In a separate bowl, stir together flour, sugar, chia seeds, baking powder, baking soda and salt

Add wet mixture to dry mixture and stir until combined

Form rounded tablespoon-sized balls of dough and place evenly on baking paper. The batter should be somewhat sticky but hold together when you roll cookies into a ball. Pat each cookie down lightly with fingers since they will not spread in the oven

Bake for 25 minutes

Remove cookies from the oven and place on a cooling rack. Allow to cool completely

While the cookies are cooling melt the white chocolate

Using a spoon, drizzle white chocolate over the cookies and serve