Make these nourishing cookies in just a few minutes, then freeze them to always have a healthy and delicious snack on hand. Thanks to TVP—a versatile ingredient that blends perfectly into sweet recipes—each cookie provides 7 g of protein without compromising on taste. Perfect for switching up snacks at home or slipping into lunchboxes, these cookies offer a simple way to boost your daily protein intake. Check out our article for more dietitian-approved tips on building a healthy and balanced lunchbox.
Preparation
10
min
Cooking
0
min
Portion
16
Ingredients
- 160 ml (⅔ cup) pitted dried dates
- 125 ml (½ cup) water
- 500 ml (2 cups) quick oats
- 125 ml (½ cup) natural peanut butter
- 125 ml (½ cup) textured vegetable protein (TVP)
- 125 ml (½ cup) powdered peanut butter
- 80 ml (⅓ cup) cocoa powder
- 8 ml (1½ tsp) vanilla extract
- 60-75 ml (4-5 tbsp) milk
Preparation
- In a microwave-safe bowl, combine the dates and water. Heat for 1 minute to soften.
- Mash the rehydrated dates with a fork to form a purée.
- In a large bowl, combine the oats, peanut butter, TVP, powdered peanut butter, cocoa powder, vanilla, milk and date purée.
- Mix until the texture is smooth and pliable.
- Shape about 16 balls and flatten them slightly to form cookies.
- Refrigerate for at least 30 minutes before serving.
Notes
Keeps for 7 days in the refrigerator or 3 months in the freezer.
