Cookies & Cream Protein Cookies

Oreos must be one of the most addictive cookies on the planet. There’s just something about that classic chocolate cookie with cream filling that hits different.

These cookies & cream protein cookies capture all those same flavors but with macros you prefer. Each cookie has just 140 calories and packs 8g of protein.

I’ve been on a protein cookie kick lately if you couldn’t tell. After perfecting my chocolate protein cookies and chocolate cookie skillet recipes, it only made sense to create these cookies & cream protein cookies.

What sets this recipe apart from chocolate cookies is black cocoa powder. If you’ve never used it before, this is what gives Oreos their distinctive dark color and flavor, and it’s a must-have ingredients for these.

When you combine it with the right protein powder and some white chocolate chips, you get a cookie that tastes like dessert but works as a protein-packed snack.

Key Ingredients & Substitutions

There are a few important ingredients in this recipe that help create the perfect texture and flavor. Let me walk you through them.

Protein Powder: Whey/Casein Blend

I use PEScience protein powder in all my recipes, which is a whey/casein blend. This combination creates the best texture for baking.

Whey protein alone tends to dry out quickly, but when combined with casein, you get cookies that stay moist and chewy. For this recipe, you can use cookies & cream flavor or chocolate flavor. Since we’re adding black cocoa powder, the chocolate flavor will be masked by the strong black cocoa.

If you substitute another type of protein powder, just be aware that your cookies might turn out differently. Pure whey protein will likely produce drier cookies.

Black Cocoa Powder

This is absolutely essential for the authentic cookies & cream flavor. Regular cocoa powder just won’t give you the same result.

If you can’t find black cocoa powder, Hershey’s Special Dark is your next best option, though the flavor (or color) won’t be quite the same. It’s worth investing in some black cocoa powder if you love Oreo-flavored treats. Don’t worry, I’ve got a lot of Oreo-focused recipes here to put that cocoa powder to good use.

Butter & Nut Butter

Don’t skimp on the full-fat butter here! It’s crucial for creating that perfect fudgy texture we’re after.

Light butter alternatives will work in a pinch, but your cookies won’t have the same rich mouthfeel. The combination of butter and nut butter (I used almond butter for this one since it has a milder flavor than peanut butter) gives these cookies their perfect chew.

I promise the extra few calories from real butter are worth it for the texture alone. Sometimes you just can’t beat the real thing.

Applesauce

Unsweetened applesauce is my secret weapon in protein baking. It adds moisture without extra fat or calories. It helps bind everything together without making the cookies cakey. Don’t worry – you won’t taste apple in the final product.

How to Make Cookies & Cream Protein Cookies

Making these cookies is pretty straightforward, but there are a few key steps to ensure they turn out perfect.

First, mix all your dry ingredients in a large bowl. This includes the protein powder, oat flour, black cocoa powder, brown sugar substitute, baking soda, salt, and chocolate chips.

Next, melt your butter and nut butter together until completely smooth. This usually takes 30-60 seconds in the microwave.

Add this melted mixture along with the applesauce to your dry ingredients and mix until it forms a thick cookie dough.

Now comes the important part: the dough needs to chill for at least one hour.

I know waiting is tough, but this step is crucial for developing the right texture. Chilling allows the fats to solidify, which prevents the cookies from spreading too much during baking and contributes to an authentic cookie texture.

After chilling, preheat your oven to 350°F and break the dough into 6 equal pieces. Roll each piece into a ball and place on a parchment-lined baking sheet.

Gently press down on each ball to form a thick disc shape. This helps the cookies spread evenly while baking.

Fair warning: this dough will turn your hands black from the cocoa powder, but it washes off easily. Don’t let that scare you!

Bake for exactly 8 minutes at 350°F. When you take them out, they might look underdone and puffy. Don’t panic- that’s exactly what we are expecting.

Here’s where patience comes in again. Let these cookies cool completely, about 20-30 minutes.

As they cool, they’ll sink down and develop that fudgy, brownie-like interior that makes them so irresistible. If you bite into them too soon, you’ll miss out on the perfect texture.

Once cooled, you’ll have soft, chewy cookies with a rich cookies & cream flavor that tastes like a dessert, but helps to sneak a little extra protein into your day.

Store any leftovers in an airtight container, either on the counter or in the fridge. The fridge will keep them slightly more firm, but either way will work.

They’ll stay fresh for several days, though I doubt they’ll last that long!

More Oreo-Focused Protein Recipes

Making these cookies will require getting some black cocoa powder. I won’t let that ingredient go to waste- here are some other recipes you can make with it!

Let me know if you try these cookies & cream protein cookies! I’d love to hear what you think.

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