So, whether you're a busy teacher, a cramming student, the 5AM gym rat I used to be, a busy parent shuttling the kids to dance-soccer-piano-karate or simply someone needing a sweet, nutritious protein and energy boost mid afternoon, these slightly crispy, slightly chewy chocolate chunk cookies fit the bill! Using ground TVP adds a boost of fibre, protein and iron as well as a toasty, nutty flavour and extra binding power (see below for alternates), while the golden syrup adds a touch of chew and the chocolate chunks add sheer decadence. As a bonus, they're gluten free - and easy to modify for dairy and egg allergies too by swapping the butter for coconut oil or Earth Balance and the egg for 2 tbsp extra flaxseed meal or Homemade Egg Replacer.
Shared with Gluten Free Fridays and Waste Not Want Not Wednesday
Gluten Free Protein Power Cookies
¼ cup softened, salted butter
¼ cup non-hydrogenated shortening
¾ cup brown sugar
⅔ cup sugar
¼ cup unsweetened soy milk
1 tbsp golden syrup or dark corn syrup
1 tbsp vanilla
8 oz sorghum flour
7 oz Textured Vegetable Protein (TVP) granules, ground into a floury meal (or kinako / toasted soy flour, see below)
2 tbsp ground flax seed
1 tsp guar gum
1 tsp baking soda
¼ tsp nutmeg
½ tbsp Kosher salt
9 oz chopped gluten free chocolate (I used Enjoy Life chocolate chunks)
- In a bowl, beat the butter, shortening, sugars, egg, milk, golden syrup & vanilla until creamy.
- Add the flour, TVP “flour”, flax seed, guar gum, baking soda, nutmeg and salt, beating well.
- Fold in the chocolate until well combined.
- Wrap in plastic and refrigerate at least 1 hour.
- Heat the oven to 350°F and line a cookie sheet with parchment.
- Drop tablespoons of dough onto the sheets, flattening slightly with damp fingers.
- Bake, 1 sheet at a time, for 10-11 minutes.
- Cool on the sheets.
Note: If you can't find TVP (or don't have a food processor to grind it to flour), look for kinako (toasted soy flour) in an Asian grocery. Alternatively, you can use half low-fat soy flour and half ground nuts (like almonds or hazelnuts).
Amount Per Serving
Total Fat: 6.7 g
Cholesterol: 10.3 mg
Sodium: 74.9 mg
Total Carbs: 24.7 g
Dietary Fiber: 2.7 g
Protein: 5.2 g