If you’re on the lookout for a guilt-free treat that’s both indulgent and packed with protein, the No Bake Chocolate TVP Cookies (High Protein) are an absolute game changer. These cookies blend velvety almond butter and rich cocoa with textured vegetable protein to create a fudgy, chewy delight without ever needing an oven. Perfect for busy days, or whenever you crave that chocolate fix but want a boost of plant-based protein, these cookies come together effortlessly and satisfy both your sweet tooth and your appetite.

No Bake Chocolate TVP Cookies (High Protein) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role and together they create the perfect balance of flavor, texture, and nutrition. From the creamy almond butter that lends richness, to the TVP which packs in the protein and chew, these components are simple but essential.

Almond butter: Use creamy almond butter for a smooth, nutty base that also adds healthy fats.

Maple syrup: This natural sweetener brings just the right amount of sweetness and a subtle caramel undertone.
Unsweetened cocoa powder: Adds deep chocolate flavor without extra sugar, intensifying the fudge-like effect.

Vanilla extract: A splash of vanilla rounds out the flavors beautifully and enhances the chocolate notes.
Textured Vegetable Protein (TVP): A plant-based protein that gives the cookies a chewy, satisfying texture.

Optional pinch of salt: Balances flavors especially if your almond butter is unsalted.
Coconut oil: Helps bind the ingredients and adds subtle richness plus a glossy finish.

How to Make No Bake Chocolate TVP Cookies (High Protein)

Step 1: Prepare your pan

Start by lining a small baking sheet with parchment paper or wax paper to keep things tidy and make cleanup a breeze. This simple prep step ensures your cookies won’t stick and come out perfectly formed every time.

Step 2: Warm and whisk the wet ingredients

In a medium mixing bowl, combine the almond butter, maple syrup, and coconut oil. Microwave the mixture in 20 to 30-second bursts until it’s hot and melty, then whisk until smooth and well blended. This warming step softens the almond butter and melts the coconut oil, allowing the flavors to marry beautifully. If you prefer, you can gently warm these ingredients on the stovetop instead.

Step 3: Incorporate cocoa powder and vanilla

Next, whisk in the unsweetened cocoa powder and vanilla extract. The mixture will thicken and develop a glossy, fudge-like texture—this is key to getting that rich chocolatey experience in every bite.

Step 4: Add TVP and optional salt

Fold in the textured vegetable protein and an optional pinch of salt if your almond butter isn’t salted. Stir until everything is evenly combined, creating a thick dough that has a wonderfully chewy consistency. If it feels too dry, add a tablespoon or two of water to reach the perfect texture.

Step 5: Portion and shape the cookies

Using a medium cookie scoop or a heaping tablespoon, drop rounded mounds of the dough onto your prepared pan. With damp hands, gently shape each mound into a 2-inch diameter thick cookie. This step ensures an even size and thickness for consistent chilling.

Step 6: Chill to set

Pop your cookies in the refrigerator for at least an hour or the freezer for about 20 minutes, so they firm up nicely. Once set, transfer them to an airtight container to keep them fresh. These no bake treats will hold their shape beautifully thanks to the coconut oil and almond butter binding the ingredients together.

How to Serve No Bake Chocolate TVP Cookies (High Protein)

Garnishes

Add a sprinkle of flaky sea salt on top just before serving for a sophisticated sweet-salty contrast. You can also dust them lightly with extra cocoa powder or roll the edges in crushed nuts to add texture and a touch of elegance.

Side Dishes

Pair these cookies with a glass of cold almond milk or your favorite dairy-free yogurt for a satisfying snack combo. They also complement a fresh berry salad or a banana smoothie, turning a quick bite into a mini indulgent feast.

Creative Ways to Present

Stack these cookies with a dollop of peanut or almond butter in between for a decadent sandwich style treat. Or, crumble them over a bowl of vegan ice cream for a crunchy chocolate topping. Serving them alongside coffee or plant-based milk makes for a great afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

These cookies stay fresh and chewy when stored in an airtight container in the refrigerator for up to one week. Keeping them chilled preserves the fudgy texture while maintaining the protein-packed goodness.

Freezing

You can freeze the No Bake Chocolate TVP Cookies (High Protein) for longer storage by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container. They keep well for up to three months and thaw quickly at room temperature.

Reheating

While these cookies are delicious cold, you can gently warm one in the microwave for 10 seconds if you like them a bit softer and gooey. Just be careful not to overheat, or the coconut oil might melt too much and change the texture.

FAQs

Can I use peanut butter instead of almond butter?

Absolutely! Peanut butter works beautifully in this recipe and lends a slightly different but equally delicious flavor. Just use a creamy variety for the best texture.

Is there a substitute for maple syrup?

Yes, you can swap maple syrup with agave nectar or brown rice syrup. These alternatives provide similar sweetness and consistency, though the flavor profile might be slightly different.

Where can I find TVP?

Textured vegetable protein is usually stocked in health food stores or the natural foods aisle of many supermarkets. Look for it in granulated or small chunk form for this recipe.

Are these cookies vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you use gluten-free TVP. They make a wholesome choice for many dietary preferences.

How do I know when the cookies are fully set?

They are ready when firm to the touch and no longer tacky. Chilling for at least one hour in the fridge or 20 minutes in the freezer usually does the trick perfectly.

Final Thoughts

Ready to indulge in a snack that delivers big on flavor, nutrition, and ease? These No Bake Chocolate TVP Cookies (High Protein) are a true winner—simple to make, wonderfully rich, and surprisingly healthy. Give them a try and watch how quickly they become your go-to anytime treat!

No Bake Chocolate TVP Cookies (High Protein) Recipe

★★★★★

5 from 19 reviews

Author: lina
Total Time: 1 hour 10 minutes (including chilling)

Yield: 12 cookies 1x
Diet: Vegan

Print Recipe

Description

These No Bake Chocolate TVP Cookies are a delicious high-protein treat that’s quick and easy to make. Combining almond butter, maple syrup, cocoa powder, and textured vegetable protein (TVP), these fudge-like cookies require no baking and are perfect for a healthy snack or dessert. They are gluten-free, vegan, and packed with protein, making them ideal for those looking for nutritious yet indulgent options.

Ingredients

Scale

Main 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 textured vegetable protein (TVP) (see tips for buying TVP, below)
Optional: pinch of salt (if the almond butter is unsalted)

1/4 cup coconut oil

Instructions

Prepare pan: Line a small baking sheet with parchment paper or wax paper to ensure easy cleanup and prevent the cookies from sticking.
Whisk almond butter, syrup, and coconut oil: In a medium mixing bowl, combine almond butter, maple syrup, and coconut oil. Microwave the bowl in 20 to 30-second intervals until the mixture is hot and the almond butter melts, with the maple syrup starting to bubble. Whisk thoroughly until smooth. Alternatively, heat the mixture gently over low heat on the stovetop until well combined.

Add cocoa powder and vanilla: Stir in the unsweetened cocoa powder and vanilla extract into the melted mixture. Whisk until completely blended, resulting in a thick, fudgy texture.
Add TVP and salt: Fold in the dry textured vegetable protein and a pinch of salt if using unsalted almond butter. Stir until the mixture is fully combined. If the dough feels too dry, add 1 to 2 tablespoons of water to reach desired consistency.
Portion dough: Using a medium cookie scoop or heaping tablespoon, scoop rounded mounds of dough onto the prepared baking sheet. With damp hands, shape each mound into a thick cookie about 2 inches in diameter.

Chill cookies: Place the cookie sheet in the refrigerator for at least 1 hour or in the freezer for at least 20 minutes until the cookies are set and firm.
Store: Once set, transfer the cookies to an airtight container. Store in the refrigerator to maintain freshness.

Notes

Almond butter alternatives: You can substitute almond butter with peanut butter or sunflower seed butter for different flavor profiles.

Maple syrup alternatives: Honey or agave syrup can be used instead of maple syrup if desired.
Microwave alternative: If you prefer not to use a microwave, gently heat the almond butter, syrup, and coconut oil on the stovetop over low heat until smooth.
TVP tips: Choose fine or medium grind TVP for best texture. Rehydrate if required or use dry as is for this recipe.

If the mixture feels too wet, add a bit more TVP to balance the dough consistency.
For a nut-free version, use sunflower seed butter and ensure all ingredients meet dietary requirements.
Cookie size can be adjusted but chilling time may need to increase for larger cookies.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Snack, Dessert

Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie

Calories: 160
Sugar: 6g
Sodium: 45mg

Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4.5g

Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g

Protein: 7g
Cholesterol: 0mg

Keywords: no bake cookies, chocolate cookies, high protein snacks, vegan cookies, TVP cookies, healthy chocolate snacks