Raspberry Coconut Protein Cookies

Gluten-Free, Dairy-Free, Refined Sugar-Free, High-Protein, Blood Sugar Friendly, Hormone Supportive

These Summer Raspberry Coconut Cookies are soft, chewy, and perfectly balanced with just the right amount of sweetness and a burst of tart raspberry in every bite. Made with ripe bananas, fibre-rich oats, and collagen-boosting vanilla protein, they’re the kind of cookie that feels like a treat but fuels like a snack. Sprouted oats support digestion, dates provide antioxidant-rich natural sweetness, and raspberries bring vitamin C, skin support, and seasonal freshness. They’re finished with a touch of Maldon flaky salt for that craveable sweet-salty contrast. Nourishing, gut-friendly, and simple to prep, these are the ultimate hormone-supportive summer cookies.

Ingredients (Makes 12-16 cookies)

4 ripe organic bananas, mashed
2 cups sprouted rolled oats (gluten-free)
¾ cup unsweetened shredded coconut
½ cup pitted Medjool dates, finely chopped or blended into a paste
½ cup vanilla protein powder (Designs for Health PurePaleo Vanilla)
¼ tsp sea salt
1 tsp pure vanilla extract
¾ cup fresh raspberries (or seasonal berries of choice)
Maldon flaky salt, for garnish

Method

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, mash the bananas until smooth. Stir in vanilla extract and chopped dates.

Add oats, shredded coconut, protein powder, and sea salt. Stir until a sticky dough forms.

Gently fold in the raspberries, being careful not to overmix. Let the dough rest for 5–10 minutes.

Scoop about 2 tablespoons of dough per cookie, roll into balls, and slightly flatten on the baking sheet.

Sprinkle each with a pinch of Maldon flaky salt.

Bake for 18-20 minutes, or until lightly golden and set at the edges.

Cool on the baking sheet for 10 minutes before transferring to a rack.

Serving Suggestions

Pair with a matcha latte or iced herbal tea
Enjoy as a post-workout snack or pre-hike fuel
Crumble into coconut yogurt or eat with a spoon of almond butter on top

Storage

Store in an airtight container at room temperature for 2–3 days.

Refrigerate for up to 1 week.

Freeze for up to 2 months thaw at room temp or reheat in a toaster oven for best texture.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist