Almond & Date Breakfast Cookie

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

 

Watch the instructional cooking video: https://www.coach.ca/almond-date-breakfast-cookie-p161500

 

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