Gluten Free Protein Power Cookies
From jo_jo_ba 9 years ago
- 2 hours to make
- Serves 30
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!
Ingredients
- ¼ cup softened, salted butter shopping list
- ¼ cup shortening shopping list
- ¾ cup brown sugar shopping list
- ⅔ cup sugar shopping list
- 1 egg shopping list
- ¼ cup unsweetened soy milk shopping list
- 1 tbsp golden syrup or corn syrup shopping list
- 1 tbsp vanilla shopping list
- 8 oz sorghum flour shopping list
- 7 oz TVP granules, ground into a floury meal (or kinako / toasted soy flour, see Tips) shopping list
- 2 tbsp ground flax seed shopping list
- 1 tsp guar gum shopping list
- 1 tsp baking soda shopping list
- ¼ tsp nutmeg shopping list
- ½ tbsp Kosher salt shopping list
- 9 oz chopped gluten free chocolate (I used Enjoy Life chocolate chunks) shopping list
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). shopping list
How to make it
- 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.
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