- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 153.7
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 106.6 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.3 g
- Protein: 14.1 g
Peanut Butter-Oatmeal-TVP CookiesSubmitted by: GMARGARITA
IntroductionThis recipe is a higher-protein and -iron revision of a recipe from the cookbook: "Vegan With a Vengeance (199)," or Moskowitz and Romano's Website: www.theppk.com. High protein-TVP and molasses has been added to add nutrition to this treat. Enjoy! This recipe is a higher-protein and -iron revision of a recipe from the cookbook: "Vegan With a Vengeance (199)," or Moskowitz and Romano's Website: www.theppk.com. High protein-TVP and molasses has been added to add nutrition to this treat. Enjoy!
all-purpose flour, rolled oats, baking powder, salt, safflower oil, chunky peanut butter, vegan sugar, unsweetened soy milk, vanilla extract, parchment paper, cookie sheet(s), spatula or wooden spoon, 2 large bowls
Preheat oven to 350 degrees. Place parchment paper on cookie sheet(s).
Toss together 2 c flour, 2 c oats, 2 tsp baking powder, and 1 tsp salt in a large mixing bowl. In a separate bowl mix together 3/4 c oil, 3/4 c peanut butter, 2 c sugar, 2 Tbsp molasses, 1/2 c soy milk, and 2 tsp vanilla.
Add the dry ingredients to the wet and mix with a firm spatula or wooden spoon. The dough will be very firm and moist. Using 1-2 Tbsp of dough, roll into a ball. Flatten ball on the parchment papered cookie sheet. Leave one inch between cookies to allow room to spread.
Bake for about 8-12 minutes till cookies have puffed a bit and are lightly browned. Remove cookie sheet from oven and slide parchment paper off and onto counter for cooling. Allow to cool at least 10 minutes to firm up before moving off the parchment paper.
Number of Servings: 36
Recipe submitted by SparkPeople user GMARGARITA.