Discover a healthy and delicious snack with these protein fruit cookies, made gluten-free and dairy-free. Perfect for satisfying your sweet cravings while meeting your nutritional needs. Quick and easy to prepare, these cookies will quickly become a favourite!
Ingredients
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180 ml (¾ cup) textured vegetable protein (TVP)
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180 ml (¾ cup) flour (gluten-free if needed)
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125 ml (½ cup) rolled oats
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125 ml (½ cup) peanut butter powder
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125 ml (½ cup) almond flour
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60 ml (¼ cup) semi-sweet dark chocolate chips
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15 ml (1 tbsp) psyllium*
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2.5 ml (½ tsp) baking soda
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2.5 ml (½ tsp) baking powder
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Pinch of salt
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2 large eggs + 4 egg whites (125 ml / ½ cup)
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1 ripe banana, mashed
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60 ml (¼ cup) brown sugar
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60 ml (¼ cup) sunflower seed butter
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5 ml (1 tsp) vanilla extract
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125 ml (½ cup) blueberries
Preparation
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a food processor, grind the TVP into a powder.
- In a large bowl, mix the dry ingredients together.
- In a medium bowl, whisk the eggs and banana, then add the remaining wet ingredients, except the blueberries. Pour the wet mixture into the dry ingredients and mix well. Gently fold in the blueberries.
- Shape into 12 cookies and bake for 15 minutes, or until a toothpick comes out clean.
Notes
Store in an airtight container for 5-7 days in the refrigerator or up to 3 months in the freezer.
*If you don’t have psyllium, you can replace it with 2 tablespoons of ground chia or flax seeds.
