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Banana Date and Pecan Collagen Cookies served with tea

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
  • 120 g (1 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.
  • 46 g (2 - 2 ½ tablespoons) coconut oil Equates to 46g. Use 2 ½ tablespoons for US measures.
  • 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.


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