Oreo-Inspired Protein Cookies

A classic cookie reimagined! These Oreo-inspired protein cookies have all the flavor you're looking for, but in a gluten free version with only 1g sugar per cookie.

The black cocoa is what gives the Oreo flavor. Regular cocoa works in this recipe, but you'll lose the similarity to Oreo cookies.

This recipe calls for a combination of whey and plant proteins to give the cookies the structure needed to stand up to being filled. If you'd like to use only plant based protein, try this recipe for Chocolate Protein Cookies and use black cocoa powder instead of regular. If you'd like a recipe using only whey protein, try this recipe for Protein Whoopie Pies, and use black cocoa powder instead of regular. And if you have a whey/casein blend like Quest protein or PEScience protein, try this recipe for Double Chocolate Protein Cookies, and again use black cocoa powder instead of regular.

Note: I originally made these cookies with protein powders that are now discontinued, but I'm confident the powders listed here make a great substitute.

Jump to:

• 🍫 Ingredients
• 👩🏼‍🍳 Instructions
• 🍫 Substitutions
• 🥥 Variations
• 🥣 Equipment
• 🥶 Storage
• 🍩 More yummy recipes using Proteinfull Baking mix
• 🥣 Recipe

🍫 Ingredients

For the cookies:

• raw cashew butter (almond would work well, too, but raw cashew butter imparts less nutty flavor)
• water
• stevia (or sweetener of choice)
• chocolate whey protein powder
• chocolate pea protein blend
• black cocoa powder

For the cream filling:

• confectioners erythritol
• water

👩🏼‍🍳 Instructions

Preheat your oven to 325F (160C). (Use an oven thermometer for best results.)

Mix cashew butter, water, and stevia until combined. Start with only 2 tablespoons of water.

Add protein powders and cocoa, and mix to combine. You may need to use your hands. And if you need more water, add by the teaspoon.

Roll or press the dough to flatten (easier to roll between sheets of parchment paper).

Use a cookie cutter to cut 12 circles, and lay them on a parchment-lined cookie sheet.

Bake for about 12 minutes, or until firm.

Remove from oven and let cool.

Mix confectioners erythritol with water.

Turn 6 cookies over, and spread with icing. Top with additional cookies. Enjoy!

🍫 Substitutions

This recipe will likely also work with a whey/casein blend like Quest protein powder or PEScience protein. You'll need more water, though.

I wouldn't recommend using plant protein powders in this recipe, as they wouldn't yield a creamy fudge.

🥥 Variations

Swap the almond butter with another nut butter like hazelnut butter 😍 , peanut butter, or cashew butter.

Swap the chocolate whey protein with a cinnamon protein, or even a vanilla whey and add sugar free chocolate chips!

🥣 Equipment

You'll need two mini loaf pans (these are the size I used).

Parchment paper is a must!

You'll need a bowl to mix the fudge, of course. If you're looking for nice mixing bowls, I love this set of mixing bowls from Target. It is reasonably priced, and the bottoms of the bowls have rubber for non-slip mixing.

🥶 Storage

This fudge will live happily in your freezer. If you keep it near the front of your freezer, it should stay soft enough to eat straight away. If the fudge gets too frozen, let it sit at room temperature for a couple of minutes to soften.

🍩 More yummy recipes using Proteinfull Baking mix

🥣 Recipe