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
