- 15 pitted dates
- 1/2 cup almond milk
- 2 very ripe bananas, mashed
- 2 eggs
- 3 tablespoons maple syrup or honey
- 1/4 cup almond butter
- 1/2 teaspoon of vanilla
- 1 cup whole-wheat flour or all-purpose flour
- 1/2 cup almond flour
- 1 1/2 cup oat flakes
- 1 teaspoon baking powder
- 1/3 cup dried cranberries
- 1/3 cup chocolate chips
- 1/4 cup sliced almonds
Makes 12-15 medium or 24-26 small cookies
- Preheat the oven to 180°C (350°F). In a small casserole, bring to boil the dates and almond milk. Make sure the dates absorb all liquid and let the mixture sit for a few minutes.
- In a large bowl, mix the bananas, eggs, almond butter, maple syrup or honey and vanilla. Add the date paste and keep mixing for about 1-2 minutes.
- In a small bowl, mix the flours, oat flakes and baking powder. Add to the liquid ingredients and mix well. Add the cranberries and chocolate chips and keep mixing.
- Measure about 1/4 cup for the cookies and spoon on a lightly greased cookie sheet. Sprinkle sliced almonds on top.
- Cook in the oven until cookies are lightly roasted, for about 20-25 minutes.
NUTRITION INFORMATION (PER 1 MEDIUM COOKIE)
- Calories: 237
- Fiber: 3.5g
Sport Benefits: Who says cookies can’t be for breakfast? This can be a part of a balanced breakfast when paired with a glass of 100% fruit and veg juice! Easy for on the road or early morning practices. Coaches and Families can also enjoy, not just athletes! Athletes can use in between multi-competitions or during long training sessions.
Recipe By: Almond Board of California