No Bake Chocolate TVP Cookies (High Protein)
Learn how to make super-easy no bake chocolate TVP cookies (12 grams of protein per serving). The TVP is added dry, lending a crispness similar to rice krispies. The cookies are grain-free, gluten-free, and vegan, too!
Servings: 8 servings (2 cookies per serving)
Equipment
- 1 cookie scoop (I use a size size 40, medium cookie scoop)
Ingredients
- 3/4 cup almond butter (see notes for alternatives)
- 1/4 cup maple syrup (see notes for alternatives)
- 3 tablespoons unsweetened cocoa powder (or cacao powder)
- 1 teaspoon vanilla extract
- 1 1/4 cups TVP (csee tips for buying TVP, below)
- Optional: pinch of salt (if the almond butter is unsalted)
- 1/4 cup coconut oil
Instructions
- Line a small baking sheet with parchment paper or wax paper (for easy cleanup).
- In a medium mixing bowl, place the almond butter, maple syrup and coconut oil. Microwave, in 20 to 30 second intervals, until the mixture is hot (the almond butter will look melty and the maple syrup will be starting to bubble). Whisk until smooth. (see notes for stovetop instructions).
- Add the cocoa powder and vanilla extract to the bowl. Whisk until completely blended. The mixture will look thick and fudge-y.
- Add the dry TVP and optional salt to the bowl. Stir until completely combined. If the mixture is too dry, add another tablespoon or two of water.
- Using a medium cookie scoop or a heaping tablespoon, portion rounded mounds of the cookie dough onto the prepared cookie sheet. With damp hands, shape each mound of cookie dough into a thick cookie that is 2-inches in diameter.
- Chill the cookies in the refrigerator (at least 1 hour) or freezer (at least 20 minutes) until set. Transfer the set cookies to an airtight container.
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)
Stovetop Instructions: Place the almond butter, coconut oil and maple syrup in a medium saucepan set over medium-low heat. Cook and stir until hot and the maple syrup is beginning to bubble. Remove from heat and proceed with the remaining instructions, using the saucepan in place of the mixing bowl.
Recipe Tips
- Almond butter alternatives: Use an equal amount of any smooth nut butter or seed butter you prefer. For example, peanut 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, or baking molasses (not blackstrap molasses, it will be too bitter). If you do not follow a vegan diet, you can also use an equal amount of honey.
- Carob option: You can use an equal amount of unsweetened carob powder in place of the cocoa powder.
- Oil-free option: Replace the coconut oil with an additional 1/4 cup of nut butter or seed butter.
- Coconut oil alternatives: coconut oil works best for these cookies (since it becomes solid when chilled), but you can also use an equal amount of vegan stick-style butter. If using a liquid oil, such as avocado oil or mid olive oil, I suggest reducing the amount of oil to 2 tablespoons and increasing the amount of nut butter by 2 tablespoons (6 tablespoons total).
Flavor Variations
- Coffee: Add 1 to 2 teaspoon of instant espresso powder to the almond butter-cocoa mixture.
- Spices: Add 1/4 to 1/2 teaspoon of your favorite spice, such as cinnamon, nutmeg (stick with 1/4 teaspoon nutmeg, at most), cardamom, allspice, ginger, pumpkin pie spice, or your own combination of spices (no more than 1/2 teaspoon to 3/4 teaspoon total).
- Dried Fruit: Add up to 1/4 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries, dried blueberries, or dried figs.
- Nuts or Seeds: Add 1/4 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, almonds, pepitas, or sunflower seeds to the dough.
- Other Extracts or Citrus Zests: Replace the vanilla extract with 1/4 to 1/2 teaspoon of almond extract. You could also add a teaspoon of finely grated lime zest, lemon zest or orange zest to the no bake cookie dough.
- Coconut: Add 1/4 cup finely chopped shredded unsweetened coconut or flake unsweetened coconut (toasted or un-toasted).
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: 2cookies | Calories: 260kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 4mg | Potassium: 227mg | Fiber: 5g | Sugar: 9g | Vitamin A: 0.2IU | Calcium: 141mg | Iron: 3mg