Chocolate Tahini Coconut Banana Toaster Cookies

A soft, protein-friendly cookie made with leftover Greek yogurt, a few banana bites, and a swirl of chocolate tahini—baked right in the toaster oven.

Arizona summers move fast and so do bananas. Even with all my tricks, I still end up with a few overripe stragglers. I do not waste food, so I turn them into something sweet and smart. Today’s recipe is a keeper.

My husband only loves strawberry and blueberry yogurt. I had a toasted coconut vanilla cup sitting in the fridge, waiting for its moment. Paired with those banana pieces and a spoon of chocolate tahini butter, it became the base for these tender toaster-oven cookies. They’re simple, lightly sweet from the fruit, and finished with a glossy drizzle. Minimal ingredients, quick bake, maximum cozy vibes. Time to flex your plant power and enjoy a cookie that helps you thrive beyond 60.

The Recipe:

Chocolate Tahini Coconut–Banana Toaster Cookies

Yield: ~12 small cookies
Time: 10 min prep + 10–13 min bake

Ingredients (base)

• 1 full cup/container coconut-vanilla Greek yogurt (use your Chobani Zero Sugar)
• All the banana you have (about 2–3 tbsp; mash very smooth)
• 2 tbsp chocolate tahini butter, plus extra for drizzling

Choose ONE flour path

• Coconut-flour version (most foolproof with lots of yogurt): ½ cup coconut flour
• Almond-flour version: 1½ cups almond flour

Goal texture: a thick, scoopable dough that holds a mound. If it feels loose, add more flour—coconut flour by teaspoons, almond flour by tablespoons.

Directions

1. Preheat toaster oven to 350°F (175°C). Line the toaster tray with parchment.
2. Mix yogurt, mashed banana, and chocolate tahini until smooth.
3. Stir in your chosen flour.
   • Coconut flour: let the dough rest 5–7 minutes to hydrate and thicken.
   • Almond flour: mix until thick; add 1–3 tbsp more if needed.
4. Scoop heaping tablespoons onto the tray (12 cookies). Gently flatten to about ½-inch thick.
5. Bake 10–13 minutes, until the edges look set and bottoms are lightly golden. Toaster ovens vary—start checking at 9 minutes.
6. Cool on the tray 5 minutes, then move to a rack. Drizzle a little extra chocolate tahini over the cooled cookies.

Tips

• If your toaster oven runs hot, bake at 340°F or move the tray one level up from the heating elements.
• For extra coconut vibe, sprinkle a pinch of unsweetened coconut (if you have it) before baking.

Healthy benefits of the ingredients

• Greek yogurt (Chobani Zero Sugar, toasted coconut–vanilla): ~12g protein per cup to help preserve lean muscle and satiety; calcium for bones; live cultures (if listed) can support gut health; zero added sugar keeps the cookie lightly sweet without a sugar crash.
• Banana (those small pieces): Potassium for heart and muscle function, vitamin B6 for energy metabolism, and soluble fiber for gentle digestion. Over-ripe banana also adds natural sweetness so you don’t need extra sugar—plus it prevents food waste.
• Chocolate tahini (sesame + cocoa): Sesame brings heart-healthy unsaturated fats, plant protein, and minerals like calcium, iron, and magnesium; sesame lignans and cocoa polyphenols provide antioxidant support.
• Almond flour (option): Vitamin E (skin/immune), magnesium, and mostly mono-unsaturated fats; naturally gluten-free and lower in carbs than wheat flour.
• Coconut flour (option): Exceptionally high in fiber to support gut health, fullness, and steadier energy; naturally gluten-free.

Estimated nutrition facts

Assumptions (per full batch, makes ~12 small cookies):

• 1 container (5.3 oz) Chobani Zero Sugar Toasted Coconut Vanilla yogurt
• ~40 g very-ripe banana (about 2–3 Tbsp mashed)
• 2 Tbsp chocolate tahini
• EITHER 1½ cups almond flour or ½ cup coconut flour
• Yields 12 cookies

Per cookie (estimated)

Notes & tweaks

• A 1 tsp drizzle of chocolate tahini on top adds ~32 kcal, ~1 g protein, ~1 g carbs, and ~2.7 g fat per cookie.
• Numbers will vary with exact brands and the actual banana amount; if your dough needed extra flour, add those calories accordingly.
• Both versions are gluten-free and lightly sweet (no added sugar in the yogurt; check your chocolate tahini label).

Here’s to turning “almost wasted” into wonderfully useful. These chocolate tahini coconut banana toaster cookies are proof that a spoon of yogurt and a few banana bites can become something soft, chocolatey, and satisfying. Bake a batch for coffee time, pack a couple for a hike, or freeze some for a quick treat later. If you try them with almond flour or coconut flour, tell me which one you loved most and how you topped them. Keep flexing your plant power and thriving beyond 60—one small, smart cookie at a time.

Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.

💌 Haven’t joined the Plant Based Flex blog yet?
It’s completely free, and when you confirm your email, I’ll send you my 7-Day Kickstart Wellness Bundle to help you start thriving beyond 60.

👉 Click here to join now!