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Note: I originally made these cookies with protein powders that are now discontinued, but I'm confident the powders listed here make a great substitute.
And if you like this recipe, you'll love our easy Oreo protein shake recipe.
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🍫 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
- 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!
🥣 Equipment
I suggest using a kitchen scale for the most accurate measurements (and the best results).
I like baking cookies on parchment paper to keep them from sticking to the pan.
You'll need a bowl to mix the ingredients, of course. If you're looking for nice mixing bowls, I love this set of mixing bowls because the bowls are easy to clean and the bottoms 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 chocolate protein recipes
Recipe
Oreo-Inspired Protein Cookies
Ingredients
Cookies:
- ⅓ cup cashew butter 80g
- 2 tablespoons filtered water 30ml (or more, add by the teaspoon)
- 2 packets stevia 2g
- 2 tablespoons natural chocolate whey protein 14g
- 2 tablespoons chocolate pea protein 18.5g
- 1 tablespoon black cocoa powder 5g
Filling:
- ¼ cup confectioners erythritol 60g
- 1 tablespoon water 15ml
Instructions
- Preheat oven to 325F (163C).
- 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!
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