3-Ingredient No-Bake Protein Cookies
Learn how to make 3-ingredient no-bake protein cookies that are vegan & grain-free (and no protein powders)! They have 11g protein per serving and are oil-free, gluten-free & easy to make.
Servings: 9 servings (2 cookies per serving)
Equipment
Ingredients
- 1 cup peanut butter (smooth) (see notes for alternatives)
- 1/4 cup maple syrup (see notes for alternatives)
- 1 1/2 cups TVP (see tips for buying TVP, below)
- Optional: pinch of salt (if the peanut butter is unsalted)
Instructions
- Line a large baking sheet with parchment paper or wax paper (for easy cleanup)
- Place the peanut butter and maple syrup in a small saucepan (or medium saucepan). Heat, over low heat, for 2 to 3 minutes until warmed through. Stir until well-blended.
- Add the dry TVP and optional salt to the bowl. Stir until completely combined.
- Using a #40 cookie scoop (small to medium-small), or a heaping tablespoon, portion 18 equal scoops of cookie dough onto the prepared baking sheet.
- Using damp finger, a palm, or the bottom of a flat cup, press the cookies into rounded cookie shapes (I confess, I rounded the sides, too, for a neater look. It is optional).
- Chill the cookies in the refrigerator (at least 60 minutes) or freezer (at least 20 minutes) until firm.
Notes
Storage: Store the cookies in an airtight container in the refrigerator for one week, or the freezer for up to six months. The cookies are perfect straight from the freezer (they do not become too hard when frozen)
Microwave Instructions
- Melt the wet ingredients: In a medium mixing bowl, place the peanut butter and maple syrup. Microwave, in 20 to 30 second intervals, until the mixture is hot (the peanut butter will look melty and the maple syrup will be starting to bubble). Whisk until smooth.
- Add the TVP: Add the dry TVP and optional salt to the bowl. Stir until completely combined. (Proceed with the same remaining steps).
Ingredient Substitutions
- Peanut butter alternatives: Use an equal amount of any smooth nut butter or seed butter you prefer. For example, almond butter, cashew butter, sunflower seed butter, pumpkin seed butter, or tahini.
- Maple syrup alternatives: Use an equal amount of agave nectar or brown rice syrup. If you do not follow a vegan diet, you can also use an equal amount of honey.
- TVP alternatives: Use an equal volume (1 1/2 cups) of rolled oats to replace the TVP. This will change the nutritional profile of the cookies (still healthy, but not high protein).
Recipe Variations
- Dried Fruit: Add up to 1/2 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs to the cookie dough.
- Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas, or sunflower seeds to the cookie dough.
- Chocolate: Add up to 1/2 cup chocolate chips or chopped dark chocolate to the cookie dough.
TVP Shopping Checklist ✅
- Ingredients: Only defatted soy flour
- Labeled Non-GMO (and organic, if possible)
- No flavorings, colorings, preservatives, or oils
- Sealed, airtight packaging (no rips or leaks)
- Light beige color, uniform texture
- No smell when package is opened
- Buy from a trusted brand/source
- Purchase in small quantities for freshness
- Store airtight in a cool, dark place (or freezer)
Nutrition
Serving: 1serving (2 cookies) | Calories: 224kcal | Carbohydrates: 15g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 125mg | Potassium: 182mg | Fiber: 3g | Sugar: 9g | Calcium: 53mg | Iron: 1mg