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.
Protein Powder Substitutions
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.
These cookies would be perfect in our easy Oreo protein shake recipe. Give them a try!
Recipe
Oreo-Inspired Protein Cookies
Equipment
- parchment paper
- mixing bowls
Ingredients
Cookies:
- ⅓ cup (80 g) cashew butter
- 2 tablespoons (30 ml) filtered water (or more, add by the teaspoon)
- 2 packets (2 g) stevia
- 2 tablespoons (14 g) natural chocolate whey protein
- 2 tablespoons (2 g) chocolate pea protein
- 1 tablespoon (5 g) black cocoa powder
Filling:
- ¼ cup (60 g) confectioners erythritol
- 1 tablespoon (15 ml) water
Instructions
- Preheat oven to 325F (163C).
- Mix cashew butter, water, and stevia until combined. Start with only 2 tablespoons of water.⅓ cup (80 g) cashew butter, 2 tablespoons (30 ml) filtered water, 2 packets (2 g) stevia
- 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.2 tablespoons (14 g) natural chocolate whey protein, 2 tablespoons (2 g) chocolate pea protein, 1 tablespoon (5 g) black cocoa powder
- 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.1 tablespoon (15 ml) water, ¼ cup (60 g) confectioners erythritol
- Turn 6 cookies over, and spread with icing. Top with additional cookies. Enjoy!
Leave a Reply