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Banana, Date and Pecan Collagen Cookies drizzled with chocolate and piled high on a plate

Banana, Date and Pecan Collagen Cookies

Banana, Date and Pecan Collagen Cookies are the perfect afternoon pick me up. Featuring quality nutrition in a tasty Paleo and gluten-free package.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Author: Allison Jones


  • 2 large over-ripe bananas peeled
  • 10 medjool dates pitted and chopped
  • 90 g (¾ tightly packed cup) coconut flour
  • 90 g (1 cup) collagen peptides protein powder
  • 75 g (⅔ cup) pecan halves chopped in to small-ish pieces. Reserve some for the top.
  • 1 pinch salt
  • 50 g dark chocolate optional


  • Pre-heat the oven to 170C/340F fan forced and line a baking sheet with baking/parchment paper.
  • Soak the dates in freshly boiled water for 5 minutes and then drain well. Don't leave them too long!
  • Mash the banana and the dates together until well mixed and there are no large pieces. Next add in the remaining ingredients until a cookie dough has formed.
  • Next, shape the cookies by using approx. 2 tablespoons of dough for each cookie. Place them on the baking sheet.
  • Place the remaining pecan pieces on top of the cookies - gently push in to the cookie.
  • Place the cookies in the oven and set a timer for 12 minutes.
  • Turn the sheet and bake for another 10 minutes.
  • Cook for a little longer until light brown. These cookies can overly brown if they aren't watched closely, so be careful!
  • Remove from the oven and allow to cool if you are drizzling with chocolate. To drizzle chocolate, gently melt in a double boiler or microwave and then drizzle with a spoon.
  • Cookies can be stored in the fridge for up to a week or frozen for up to a month.