High Protein Banana TVP Cookies

Soy-free Option

• Use Textured Pea Protein (affiliate link) instead of TVP – you can buy this on Amazon – I like the brand Acre Made.

Gluten-free Option

• Use a 1:1 gluten-free flour (affiliate link) in place of the flour. I’ve had good luck with this option for baking.

These High Protein Banana TVP Cookies are the perfect little protein snack to keep around the house. They’re a lot cheaper than any of the protein cookie options you might find at the grocery store, and in my opinion, a lot tastier too! I prefer using TVP over protein powder in baked goods because you don’t get that gritty texture or artificial flavor that you get with protein powder. I also like it because I know that you’ll get consistent results with my recipes without having to go buy specific expensive protein powders. If you haven’t baked with TVP before, it actually has a really similar texture to oats when used in baked goods.

If you want to try some other sweet TVP recipes, be sure to check out my High Protein Blueberry Muffins, Banana Nut Muffins and TVP Chocolate Chip Cookies!

Stuff You’ll Need

• TVP – Textured Vegetable Protein – this is a shelf-stable vegan protein source that can be found at most grocery stores, or purchased online. If you can’t have soy, they also make a textured pea protein that will work just as well!
• Banana – I recommend using a very ripened banana because it makes the texture better and it adds more sweetness to the cookies.
• Maple Syrup – I like to use maple syrup but other syrups would work well too.
• Flour – I used AP Flour, but if you’re gluten-free, I would recommend using a 1:1 gluten-free flour option.
• Ground Flax – this is my preferred egg replacement. It also adds protein and fiber to recipes!
• Vanilla Extract
• Baking Powder
• Baking Soda
• Salt – adjust to taste.
• Cinnamon
• Chocolate Chips – I like to use mini chocolate chips because you get some in every bite without using a ton. I typically use Enjoy Life brand.

How to Make This & Pictures

• Pre-heat to 350 F (177 C).
• In a small bowl, mix together the ground flax and water. Let it sit for about 5 minutes. This is our flax goo. It’s a great vegan egg substitute!

• Mash the banana up really well. A ripened banana works best because you can mash it up better (because it’s soft) and also because it’s sweeter!

• Mix all of the ingredients (including the flax goo) together very well, using a spatula.

• Split into six balls, flatten them out and lay them on a parchment paper-lined baking sheet.

• Bake for 9 – 10 minutes.

• Allow them to cool for 10 – 15 minutes so that they set up.

Silly Little Haiku

TVP Cookies

Mash the bananas real good

Ripened ones work best