Gluten Free Protein Power Cookies
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 166.4
- 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
View full nutritional breakdown of Gluten Free Protein Power Cookies calories by ingredient
Introduction
Whether you're a 5AM gym rat, shuttling the kids to dance-soccer-piano-karate or simply needing a sweet, nutritious protein and energy boost mid afternoon, these slightly crispy, slightly chewy chocolate chunk cookies fit the bill! Whether you're a 5AM gym rat, shuttling the kids to dance-soccer-piano-karate or simply needing a sweet, nutritious protein and energy boost mid afternoon, these slightly crispy, slightly chewy chocolate chunk cookies fit the bill!Number of Servings: 30
Ingredients
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¼ cup softened, salted butter
¼ cup shortening
¾ cup brown sugar
⅔ cup sugar
1 egg
¼ cup unsweetened soy milk
1 tbsp golden syrup or corn syrup
1 tbsp vanilla
8 oz sorghum flour
7 oz TVP granules, ground into a floury meal (or kinako / toasted soy flour, see Tips)
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)
Tips
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).
Directions
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.
Serving Size: Makes 30 cookies
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.
Serving Size: Makes 30 cookies