High Protein TVP Pumpkin Cookies

Nutrition

Calories: 96kcal | Carbohydrates: 11g | Protein: 9g | Fat: 0.1g | Fiber: 3g
These cookies may not be the most visually appealing, but they are tasty, super fast and easy to make, and 44% protein! The protein comes from the TVP (Textured Vegetable Protein) which gives these cookies kind of an oatmeal-cookie texture. They aren’t really the kind of cookies you would bring to a Holiday cookie trade, unless you’re trading with a bunch of gym bros… but they are really great for a high protein and healthy breakfast or snack. And as far as protein cookies go, they’re better than anything you’ll find at the store, and cheaper too (and we’re also not using protein powder to make them)!
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Servings 2

Ingredients

  • 1/4 cup TVP Texture Vegetable Protein
  • 1 tbsp TVP in addition to 1/4 cup
  • 1/4 cup pumpkin puree
  • 1/2 tablespoon flour
  • 1 1/2 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1/8 - 1/4 teaspoon salt depending on your taste
  • 1/8 teaspoon pumpkin pie spice

Instructions
 

  • Pre-heat oven to 350 F
  • Mix all the ingredients together very well, using a spatula or fork
  • Split into two balls, flatten them out and lay them on a parchment-paper-lined cookie sheet
  • Bake for 9 - 11 minutes

Equipment

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Did you make this recipe?Mention @proteindeficient.vegan

These high protein TVP pumpkin cookies are the perfect little protein snack to keep around the house. They’re significantly cheaper than any of the protein cookies at the store, and in my opinion, they taste way better too! I prefer using TVP instead of protein powder in baking because it doesn’t leave that artificial sweet taste or the gritty texture that protein powder can. Most recipes will have you re-hydrate TVP before using it, but in baking, I use it dry! This recipe is only for two servings, so feel free to double/triple it!

Ingredients

  • TVP – Texture Vegetable Protein – this is a shelf-stable vegan protein source that can be found at most grocery stores, or purchased online. If you are soy-intolerant, they also make something called TPP (Textured Pea Protein) and it works great as a TVP replacement!
  • Pumpkin puree – I like to use canned, but fresh works too!
  • Flour – I used all-purpose, but you could also use a gluten-free option.
  • Brown sugar – this is what I used to sweeten these cookies. If you are trying to reduce your sugar intake, you could use a sugar alternative.
  • Vanilla
  • Baking powder
  • Salt – adjust to taste
  • Pumpkin pie spice

Directions

  • Pre-heat the oven to 350 F.
  • Mix all the ingredients together very well, using a spatula or fork.
  • Split into two balls, flatten them out and lay them on a parchment-paper-lined cookie sheet.
  • Bake for 9 – 11 minutes.
  • These will not be completely set when they come out of the oven, so let them cool for at least 15 minutes.

Silly Little Haiku

I think these are good

Pumpkin TVP Cookies

So easy to make

Author


Protein Deficient Vegan

Protein Deficient Vegan

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