Chocolate Peanut Butter Protein Cookie Recipe With Coconut Glaze

by Simply2Moms
6 servings
22 min

You’ll love how easy this Chocolate Peanut Butter Protein cookie recipe is to make! The coconut glaze elevates them to a delicious meal.

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Do you ever have bananas that start to turn a little, umm, gross?

I swear, my family asks for bananas every week.

And some weeks?

They eat them in three days.

But other weeks?


Not so much.

So one week, when we just collectively weren’t feeling the bananas, and they went waaaayyyy past the point where we like them, I decided to make new recipe.

They're sort of a cross between a biscuit and a scone and a cookie.

So I’m calling them protein cookies.

Because they’re delicious, like a cookie!

But they’re healthy enough to have for breakfast.

Did I mention that they’re gluten free? And sugar free? And low fat?!

If you follow Trim Healthy Mama, they’re perfect for an E meal.


They’ve got a lot of protein!

Basically? They’re a protein cookie.

Perfect for breakfast.

Or a healthy snack.

What You Need for this Recipe

  • Old-fashioned Rolled Oats
  • THM Baking Blend
  • THM De-fatted Peanut Flour
  • Unsweetened Cocoa Powder
  • THM Gentle Sweet (Or equivalent sweetener)
  • Vanilla Extract
  • Banana Extract
  • Coconut Extract
  • Baking Powder
  • Salt
  • Egg Whites (either carton or fresh)

Tips for Making This Protein Cookie Recipe

This is such an easy recipe to make.

Which is basically the only kind of recipe I bother with anymore.

Because even though I like to cook?

I just don’t have the time to do it most days.

Always preheat your oven before you start the mixing. You’ll need it to be 350 degrees F for this recipe.

Then put a piece of parchment paper on your favorite baking sheet.

Now it’s time to mix things together!

We’re starting with some overripe bananas.

I buy small bananas, so for this recipe, I used two small bananas.

If you buy larger ones, you might need to adjust how many you use.

The two I used made 2 cups of mashed bananas, so keep that in mind when you mash up your bananas!

If you end up with 3 cups?

Then just increase all the rest of the ingredient by half.

Or put 1 cup of mashed banana in the freezer for a delicious smoothie!

I like to mash my bananas with a fork.

A pastry blender does a great job too!

Do you have a different way of mashing your bananas?

Once they’re mashed, add in the rest of the wet ingredients:

The egg whites and the extracts.

And mix them all together until they’re well blended.

And this is where it gets super easy!

Dump all the dry ingredients into the bowl on top of the blended up wet ones!

And stir them together until they’re just combined.

No need for over-mixing.

Just make sure everything is wet.

You want the batter to be thick and it’s gonna be sticky.

Almost like a biscuit?

But a little stickier.

Now get that parchment paper-lined baking sheet, and use a 1/4-cup measuring cup to scoop out the batter.

The recipe makes six cookies.

If you have a more batter left, just add a little extra to each of your cookies.

Now pop them in the oven and let them bake for about 10-12 minutes.

Every oven is a little different.

Mine tends to cook a little slow, so I usually err on the longer side of the baking times for a recipe.

You want the edges to be firm, and the top shouldn’t be squooshy: it should pop back up when you press it lightly.

Mix the Glaze While the Cookies Bake

I love the way this glaze adds a little extra flavor to these cookies!

We had just gotten back from Puerto Rico when I came up with this recipe, so I loved the way the coconut made them taste a little more tropical.

While the oatmeal protein cookies are baking, mix together the icing.

  • Nonfat Plain Greek Yogurt
  • Unsweetened Almond Milk
  • THM Gentle Sweet (or equivalent sweetener)
  • Vanilla Extract
  • Coconut Extract
  • Unsweetened Coconut Flakes (optional)

I always use Fage Greek yogurt.

I love how thick it is!

But it you prefer a different nonfat plain Greek yogurt, then you may need a little less almond milk to thin it out.

Add the extracts and 1 Tbsp of unsweetened almond milk to the yogurt and whisk it together.

Check the consistency: is it like a thin glaze?

If so, then add the sweetener and you’re done.

If not?

Add a little more almond milk until you get the right consistency.

It should drip off the spoon, but not run off the spoon.

If you aren’t counting fat grams, you can add a Tablespoon or two of shredded, unsweetened coconut to the glaze.

It’s delicious!

But if you need to watch your fat intake, it’s still super yummy without it.

To Glaze or Not to Glaze

So, I called this a protein cookie recipe.

Generally, cookies don’t have a glaze or frosting, but the frosting really makes these special!

I like to add the glaze on top of the banana breakfast cookies as soon as they come out of the oven.

Just use a spoon and add it on top of each cookie.

After the first few cookies, I usually just dump the glaze over top.

And some of it puddles around the edges.

But that’s okay!

I like to serve these while they’re still warm.

After all, everything tastes amazing fresh from the oven!

Some berries are the perfect side dish.

You can have two of these cookies for each serving.

If you have some left over, be sure to store them in the refrigerator.

You can warm them up in the microwave for that soft, warm, fresh-from-the-oven taste.

I find 30 seconds on high for two cookies is the perfect amount of time.

I love that it’s easy to scale this recipe up to make more if I have more than just two bananas that need to be used up!

A double batch gives you enough protein cookies for almost a week’s worth of breakfasts.

Chocolate Peanut Butter Protein Cookie Recipe With Coconut Glaze
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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  • 2 small bananas (about 2 cups mashed)
  • 1/2 cup egg whites (either carton or fresh)
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup THM Baking Blend
  • 1/2 cup de-fatted peanut flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup gentle sweet (Or equivalent sweetener)
  • 1 tsp vanilla extract
  • 1/2 tsp banana extract
  • 1/2 tsp coconut extract
  • 2 tsp aluminum-free baking powder
  • 1/4 tsp mineral salt
  • 1/4 cup nonfat plain Greek yogurt
  • 1-2 Tbsp unsweetened almond milk
  • 1 Tbsp THM Gentle Sweet (or equivalent sweetener)
  • 1/2 tsp vanilla extract
  • 1/4 tsp coconut extract
  • 1 Tbsp unsweetened coconut flakes (optional)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mash up two small bananas. You need about 2 cups of mashed banana, so if your bananas are larger you may need to adjust the dry ingredients or remove the extra and freeze it for smoothies.
Whisk in the egg whites and extracts until blended.
Add oats, Baking Blend, defatted peanut flour, Gentle Sweet, cocoa powder, baking powder, and salt. Stir until just combined. The batter should be like a sticky biscuit consistency.
Scoop onto the prepared parchment paper-lined baking sheet. Each cookie is just under 1/4 cup of dough.
Bake for 12 minutes, until the edges are dry and the top is set.
While they bake, whisk together the Greek yogurt and almond milk in a small bowl. Start with just 1 Tbsp of almond milk and add more if needed to make a thin icing. Mix in sweetener and extracts. If desired, add unsweetened coconut flakes.
Spoon glaze over the protein cookies while they're still warm. Refrigerate any leftover cookies. They can be warmed in the microwave for 30 seconds on high power.
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