High Protein Chocolate Chip 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.
• 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!

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.

Reduced Sugar Option

• Use a 1:1 brown sugar alternative (affiliate link) in place of the Light Brown Sugar. I typically use this monk fruit option.

These High Protein Chocolate Chip Cookies are made with TVP (textured vegetable protein)! Typically you’ll see TVP being used in savory recipes, but I really love to use it in baked goods! Since it’s just de-fatted soy flour, it doesn’t have much of its own flavor so as long as you add stronger flavors (and in this case, sweetness), it will taste great. Texture-wise, I think TVP is similar to baking with oats, and I really like the interesting texture that it adds.

Some of the protein cookies you find in the grocery store are pretty expensive, the macros are actually not that good, and they don’t taste amazing, which is why I came up with these. They take less than 20 minutes to make and are great to have around for a little protein snack! This recipe is just for a batch of 4, but you could double/triple it, if you’re wanting to make more!

Ingredients

• TVP – Textured Vegetable Protein – this is just de-fatted soy flour. If you haven’t heard of TVP before, you might call it something else like soy mince, or texture soy protein, depending on where you live. And if you still haven’t heard of it before, TVP is a shelf-stable protein source that’s used a lot in vegan cooking. You can find it in most grocery stores near the gluten-free flour options, and you can also buy it online! If you can’t eat soy, there is a great substitute you could use called TPP; it’s texture pea protein and cooks pretty much the same as TVP! **Side note: we are using the TVP dry in this recipe; do not re-hydrate it**
• Vegan Greek Yogurt – I like the brand Kite Hill. I know it can be hard to find vegan Greek yogurt, but any yogurt will work; it may just change the calories/macros slightly. For all intents and purposes, the yogurt in this recipe is just providing moisture to the TVP since we are using it dry.
• Ground Flax Seed – this is my preferred vegan egg replacement in this recipe; I think it holds all the ingredients together really well. You can find ground flax at most grocery stores or buy it online.
• Brown Sugar – this is what is sweetening the cookies. If you’re trying to reduce your sugar intake, you could use a sugar alternative or maybe a sweetened protein powder, but I haven’t tried it so I can’t recommend anything.
• Salt – adjust to taste.
• Baking Powder
• Flour – I used all-purpose, but I think any flour would work fine.
• Vegan Chocolate Chips – I prefer to use mini chocolate chips so I get chocolate in each bite, but you can use your favorite!

Directions

• In a small bowl, mix 1 tablespoon of ground flax seed with 3 tablespoons of water. Let this sit for at least 5 minutes. It will turn into a very gooey mixture that will act as our egg replacement.
• Pre-heat oven to 350 F (177 C).
• In a medium bowl, mix all of the ingredients together. The TVP should be used dry – do NOT re-hydrate this; the rest of the ingredients will add enough moisture – trust the process 🙂
• Divide batter into 4 – 6 cookies on a parchment paper-lined baking tray. Any other size may change the baking time.
• Cook for 9 – 11 minutes until firm but not hard. Let sit for a few minutes before eating.

Silly Little Haiku

TVP Cookies

These are such a game changer

Yay for protein snacks!