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Gluten-Free Raspberry Coconut Protein Cookies


  • 1 cup pitted dates
  • 1 large ripe banana
  • ¾ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • 1 tbsp. honey
  • 2 cups fresh raspberries
  • ½ cups gluten-free oats
  • 1 cup unsweetened flaked coconut
  • 5 tbsp. chia seeds
  • ½ cup pecans, finely chopped
  • ½ tbsp. pumpkin pie spice
  • ½ tsp. salt 1 scoop Constant Health Daily


  1. Preheat oven to 350°F & line a cookie sheet with parchment paper.
  2. Pulse the dates and banana in a food processor until well combined.
  3. In a separate bowl, mix the date mixture, applesauce, coconut oil and honey until incorporated.
  4. Add the fresh raspberries and stir gently, trying not to break up the raspberries too much.
  5. In a separate bowl, stir together the dry ingredients.
  6. Slowly fold the dry ingredients into the wet ingredients until mixed.
  7. Scoop the batter into balls using an ice cream scoop and place on the cookie sheet, leaving about 2-3 inches between each cookie.
  8. Bake for about 30 minutes until the cookies are slightly golden at the edges.
  9. Let cool and enjoy with a nice cup of tea or coffee!