Put on your apron and enter the Coach’s Kitchen! Designed for coaches and parents to help support the dietary needs of their athletes, these recipes will offer ideas on what to eat and drink before, during, and after training or competition for optimal sport performance.

INGREDIENTS
  • 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

INSTRUCTIONS
  1. 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.
  2. 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.
  3. 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.
  4. Measure about 1/4 cup for the cookies and spoon on a lightly greased cookie sheet. Sprinkle sliced almonds on top.
  5. Cook in the oven until cookies are lightly roasted, for about 20-25 minutes.
NUTRITION INFORMATION (PER 1 MEDIUM COOKIE)
  • Calories: 237
  • Carbohydrates:35g
  • Protein:8.4g
  • Fat:8.7g
  • 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