Textured Soy Protein Chocolate Mint Cookies
1 cup textured soy protein
3 scoops vegan chocolate protein powder
1 cup granular sugar substitute (something like "Stevia")
2 teaspoons baking powder
egg substitute to equal 3 eggs (banana is pretty yucky in this)
1 1/2 teaspoons mint extract
1/3 cup applesauce
approximately 1/4 cup water
Preheat oven to 350 degrees Fahrenheit.
In a food processor, whirr together textured soy protein and protein powder, making sure to thoroughly ground the textured soy protein.
Add the sugar substitute, baking powder, and pulse together again.
Prepare the egg replacer and add it to the textured soy protein mixture, then add the mint extract and applesauce. Process this all together. It should form an extremely foul looking mixture the consistency of play-dough. While the processor is still running, add in water a bit at a time until a softer dough forms. (The amount of water varies, depending upon how wet your egg replacer is).
To form the cookies, take about a teaspoon’s worth of dough out and roll it into a ball. Smoosh the ball down into a patty using your hands, then place on a greased cookie sheet. Bake at 350 degrees for 7 minutes. Enjoy!
Notes: You can add more or less mint extract to suit your tastes. Alternatively, you can replace it with vanilla, maple, almond, coconut extract, whatever!
This is a recipe I made up to be "Atkins" friendly. Depending upon the size you make them and your ingredients, the cookies can have anywhere from 4-6 grams of protein apiece and only 2-4 grams carbs! (I'm sure some of those carbs are fiber..so they wouldn't matter for a person on "Aktins!")