Nutrition
Ingredients
- 1 tbsp Ground Flax
- 3 tbsp Water
- 1/4 cup Vegan Greek Yogurt I use Kite Hill unsweetened vanilla
- 1/2 cup TVP textured vegetable protein, 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 (177 C).
- 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
- 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!
You might have seen cookies and TVP in the same page, and thought “oook, that’s weird”, but hear me out. TVP is awesome for baked goods! Because TVP is just de-fatted soy flour, it doesn’t have much of its own flavor, so as long as we add enough flavor to it, it will taste great! Texture-wise, TVP in baked goods is very similar to oats. I actually prefer using TVP for added protein in baked goods, as opposed to protein powder, because I find that protein powder tends to leave an odd taste and/or have a gritty texture.
If you’re soy intolerant, this recipe could still work for you with a few substitutions! TPP is Texture Pea Protein, and works really well as a TVP replacement. While I have not been able to find it in any grocery stores near me, it is available online. I think the end product with TPP is very similar to TVP, and would recommend trying it. For the vegan Greek yogurt option, a lot of them have soy, so if you are making this recipe soy-free, you’ll need to find a soy-free yogurt instead. This might change the calories/macros slightly, but the yogurt is really just being used for moisture in this recipe.
Ingredients
- Ground Flax Seed – this is my vegan egg replacement of choice for this cookie. I think it does a very good job of holding all of the ingredients together. If you haven’t used ground flax seed before, it’s a fairly cheap vegan egg replacement that can be found at most grocery stores (or online) near the gluten-free flour options. I like how easy it is to use – you just add water, mix, and wait a few minutes until you have a gooey substance!
- Vegan Greek Yogurt – I like to use Kite Hill unsweetened vanilla for this recipe. I realize this is a harder ingredient to find, so really any vegan yogurt will work; the calories/macros may just shift a bit. We are using the yogurt to add moisture to the TVP, so something like pumpkin puree could also work if you want to experiment.
- TVP – Textured Vegetable Protein – this is just de-fatted soy flour. If you haven’t used TVP in baking before, it works surprisingly well and has a similar texture to oats in baked goods. TVP is a shelf-stable vegan protein staple that can be found at most grocery stores near the gluten-free flour options and you can purchase it online – even in 25 lb bags! If you are soy intolerant, they do make something called TPP, Textured Pea Protein, that will work equally as well! We are NOT re-hydrating the TVP before adding it to the cookie mixture!
- Molasses – I have nothing to really say about molasses, except that if you’ve never heard of the Great Molasses Spill in Boston, you should look it up.
- Flour – I used all purpose flour, but you could definitely use a gluten-free flour if you don’t gluten!
- Cinnamon, nutmeg, ginger – these give it our gingerbread-y flavor!
- Salt – adjust to taste
Directions
- Pre-heat the oven to 350 F (177 C).
- In a small bowl, mix 1 tablespoon of ground flax with 3 tablespoons of water. Allow this mixture to sit for a minimum of 5 minutes. You will end up with flax goo and that will work as our egg replacement to keep the cookie together!
- 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, divide the dough to make 4 cookies. These are medium size cookies. I guess you can make one big cookie or a bunch of small ones, but the cooking time may change.
- Bake for 9 – 11 minutes. They should be pretty soft.
- Allow to cool for 10 minutes before eating them before they will firm up enough that you can pick them up!
Silly Little Haiku
You should google this
The Boston Molasses Flood
That shit was crazy
Author
Protein Deficient Vegan
