These cookies, rich in fiber and protein, are very filling and perfect for a snack or breakfast after a workout. Plus, they don't contain any protein powder, so no worries if you don't have any on hand!
Ingredients
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180 ml (¾ cup) all-purpose flour
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180 ml (¾ cup) textured vegetable protein (TVP)
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80 ml (⅓ cup) pumpkin seeds
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5 ml (1 tsp) baking powder
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3.75 ml (¾ tsp) cinnamon
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A pinch of salt
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1 banana, mashed
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125 ml (½ cup) 2% M.F. plain Greek yogurt
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60 ml (¼ cup) canola oil
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80 ml (⅓ cup) sugar
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15 ml (1 tbsp) ground flax seeds
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45 ml (3 tbsp) dark chocolate chips
Preparation
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Preheat the oven to 350°F (180°C). Prepare a cookie sheet with parchment paper or a silicone mat.
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In a large bowl, whisk together the flour, textured vegetable protein, pumpkin seeds, baking powder, cinnamon, and salt.
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In a medium bowl, whisk together all the other ingredients except the chocolate chips.
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Combine the wet mixture with the dry mixture and mix well with a spatula. Add the chocolate chips.
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Form 9 balls of about 2 tbsp each with your hands and place them on the prepared cookie sheet. Press the balls down slightly to form discs.
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Bake for 22 minutes, until the cookies are golden.
Notes
Stores for 5 days in an airtight container.
Pair a cookie with a glass of cow's milk or soy drink for a more complete post-workout snack.
