Nutrition
Calories: 109kcal | Carbohydrates: 14.2g | Protein: 8g | Fat: 1.3g | Fiber: 2.6g
Looking for a quick high protein snack? Try out these high protein Gingerbread Cookies! They take less than 15 minutes from start to finish and taste way better than any store-bought protein cookie you're going to find!
Servings
Ingredients
- 1 tbsp ground flax (I use Bob's Red Mill)
- 3 tbsp water
- 1/4 cup vegan Greek Yogurt (I use Kite Hill unsweetened vanilla)
- 1/2 cup TVP textured vegetable protein (I use Bob's Red Mill), do NOT re-hydrate TVP
- 1 1/2 tsp molasses
- 1/4 tsp salt
- 1 tbsp flour
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp baking powder
Instructions
- Pre-heat oven to 350 F
- In a small bowl, mix 1 tablespoon of ground flax with 3 tablespoons of water. Allow to sit for a minimum of 5 minutes
- In a medium bowl, mix together all of the ingredients, including the flax goo. I just mix everything together with a fork
- On a parchment-paper lined baking sheet, make 4 cookies
- Bake for 9 – 11 minutes. They should be pretty soft
- Allow to cool for 10 minutes before eating them
Equipment
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Notes
Soy-free Option:
- Use Textured Pea Protein instead of TVP – you can buy this on Amazon – I like the brand Acre Made.
- Use a soy-free non-dairy yogurt instead of the vegan Greek yogurt (unless you can find a Greek yogurt that is soy-free) – this will slightly alter the protein macros but is mostly used for moisture in this recipe so it won’t affect the texture/flavor!
Did you make this recipe?Mention @proteindeficient.vegan
Author
Protein Deficient Vegan
