Banana, Date and Pecan Protein Cookies (Biscuits)

Banana, Date and Pecan Protein Cookies (Biscuits)

A tasty little treat, these High Protein Banana, Date and Pecan Protein Cookies are a cinch to put together and will please the fussiest biscuit lover.

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Course: Snacks

Prep Time: 10

Total Time: 20

Servings: biscuits

Calories: 147kcal

Author: Allison Jones

Ingredients

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 (60g)
3 teaspoons coconut flour
⅓ C pecan pieces (40g)
10 pecan halves (for the top of cookies)
2 pinches cooking sea salt (kosher salt)

Instructions

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- the mixture will be more like a batter than a dough.
Line a cookie sheet with parchment paper. Use 1 heaped tablespoon of mixture to form biscuits on the tray. Repeat for the remaining mixture. Place a pecan piece on the top of each cookie. Tidy the shape of the cookies into a circle.
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. The cookies can also be frozen for up to a month - defrost at room temperature.

Notes

Equipment: Fork, sharp knife, mixing bowl, digital scale or measuring cups and spoons, baking sheet, clean kitchen towel, silicon spatula

Whey protein alternative: you can use egg white protein powder instead (use the same amount). The texture of the cookies using whey is better, but the cookies made with egg protein are also nice.

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Nutrition