These Banana, Date and Pecan Protein Cookies are easily the tastiest way to increase your all important protein intake. Chewy and sweet, these cookies are also gluten-free, egg-free and a perfect balance of carbohydrates, protein and micronutrients such as potassium.
My take on Protein Powders
One of my mottos the last few years after studying nutrition, in addition to a lot of observation and reflection is that it's important people find what works for them and not be afraid of others' opinions. As the great Amy Poehler explains in her book 'Yes Please': “that is the motto women should constantly repeat over and over again. Good for her! Not for me.” Make decisions that are best for you and leave others to do the same for themselves.
And so it is with protein powders. Some people feel best on a high protein diet and find good quality protein powders helpful in keeping their protein levels up. This is the case for me and for many others. But, it's important to always combine the protein powder with some wholefoods, since protein powders usually have no micronutrients (vitamins and minerals). So an example would be having your protein powder with oats and berries or blending the powder with banana and cherries for a delicious smoothie. I also emphasise the importance of not forming an over-reliance on protein powders - they're a supplement, not a foundational food. Always get protein from a wholefood first and then use powders in addition to that if you want to.
My experience with protein
Now, for some personal experience. I have had varying degrees of chronic fatigue syndrome for 20 years. After a lot of diet experimentation, listening to my Mum (Mum knows best!), expensive pathology testing and finding some interesting research, I realised that my body is heavily reliant on protein as an indirect energy source, more so than others. So, I make no apologies for using protein powders in my diet and suggesting them to others where I think they are appropriate. I can feel myself dragging and getting hungry too quickly between meals if I skimp on protein. I aim for around 25-30g per meal and sometimes have snacks with some protein.
For those interested, here is the research about CFS and protein metabolism.
So, now that this semi-serious intro is out of the way, let me introduce you to some protein cookies.
What you will love about these Protein Cookies
- An excellent balance of carbohydrates and protein
- These are made with minimal ingredients
- Very easy to throw together in around 10 or so minutes
- Gluten-free, egg-free, wholefoods
- No added sugar
- Nutrient dense with lots of potassium for muscle and cardiovascular health
- Very tasty!
More protein recipes
How about these Banana Protein Muffins? Or Banana, Date and Pecan Collagen Cookies? I also love these Fluffy Protein Pancakes and Purple Sweet Potato Protein Pudding. I'm always working on more recipes to help you get an adequate protein intake.
Banana, Date and Pecan Protein Cookies (Biscuits)
- 8 medjool dates, pitted (120g)
- 1 large banana, very ripe (140g weighed after peeling)
- 1 tsp vanilla essence
- ⅔ C plain or vanilla whey protein powder
- 3 teaspoons coconut flour
- ⅓ C pecan pieces
- 10 pecan halves (for the top of cookies)
- 2 pinches cooking sea salt
- After pitting, soak the dates in freshly boiled water for 10 minutes
- Pre-heat the oven to 160C/320F fan forced and place a rack in the middle of the oven
- Chop the pecans in to small pieces
- Drain the dates and then chop finely
- Mash the banana in a bowl and add the dates, then mix everything together with the vanilla essence
- Add the remaining ingredients and mix thoroughly
- Line a cookie sheet with parchment paper and then use 1 heaped tablespoon of mixture to form biscuits on the tray. Place a pecan piece on the top of each
- Bake for 12-15 minutes, turning at the halfway point. They're done when the edges are a light golden brown. Allow to cool on the tray. Store at room temperature in an airtight container for up to 3 days or in the fridge for a week. Can also be frozen for up to a mont - defrost at room temperature.