Go Back

Protein Cookie Dough Oreos

Protein Cookie Dough Oreos are a high-protein dessert made by sandwiching thick edible cookie dough between chocolate Oreo halves. The filling is stirred to a dough-like texture and chilled briefly so it sets cleanly for easy snack prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
chill 20 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Protein Cookie Dough Filling
  • 1 cup vanilla protein powder
  • 0.5 cup almond flour
  • 2 tbsp powdered peanut butter
  • 2 tbsp maple syrup
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp mini chocolate chips
Oreo Assembly
  • 20 Oreo cookies
  • 0.5 tbsp extra mini chocolate chips optional garnish

Method
 

Prepare the Oreo cookies
  1. Carefully separate the Oreo cookies and remove the cream filling, keeping the chocolate shells intact with their edges aligned.
  2. Set the Oreo cookie halves aside so they’re ready to be filled.
Make the protein cookie dough filling
  1. In a bowl, combine the vanilla protein powder, almond flour, and powdered peanut butter and mix until evenly blended.
  2. Add the maple syrup, milk, and vanilla extract, then stir until a thick cookie dough forms with a spoonable consistency.
  3. Fold in the mini chocolate chips so they’re evenly distributed throughout the dough.
Assemble the Protein Cookie Dough Oreos
  1. Pipe or spread the protein cookie dough onto half of the Oreo cookies in an even layer.
  2. Top with the remaining Oreo halves to form sandwiches, then garnish with extra mini chocolate chips if desired.
  3. Refrigerate the assembled cookies for 20 minutes before serving so the filling firms slightly.
  4. Store in an airtight container in the refrigerator until ready to eat.

Notes

Pro tip: chill time helps the filling hold shape—keep them cold until serving for the cleanest bite. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended because the texture may soften after thawing. For a dairy-free option, use a lactose-free milk or unsweetened plant milk that matches the same thickness (adjust by 1–2 tsp if needed).