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About This Recipe
If you love Oreos, you have to try this super easy, Healthy Oreo Protein Cookie Dough! It’s super easy to make and seriously tastes like the REAL DEAL!
Don’t get me wrong, I love chickpeas but any cookie dough made with chickpeas just doesn’t taste like the REAL deal to me. This recipe is made without chickpeas or any other bean for that matter – just flour! As any real-tasting cookie dough should be!
Just like my Funfetti Cookie Dough and Monster Protein Cookie Dough, this Oreo Protein Cookie Dough is much lower in fat, carbs and calories than traditional cookie dough.
And the best part? It’s super easy to make! Just mix and freeze!
If you love this cookie dough recipe and want an easy bite-sized version, check out my Oreo Cookie Dough Bites!
Why You’ll Love This Oreo Protein Cookie Dough
- No chickpeas! As any real-tasting cookie dough should be!
- Lightened up compared to your typical cookie dough! Lower in fat, carbohydrates and calories.
- High in protein to leave you filling satisfied, making this an overall balanced macro dessert or snack!
- The ultimate Oreo-packed explosion with each bite!
- No-bake and super easy to make!
- Tastes like the REAL DEAL!
- Flour – I used both Cassava flour (Bob’s Red Mill Cassava Flour) and gluten-free flour (Bob’s Red Mill 1 to 1 Baking Flour).
- Protein powder – I used PEScience vanilla. (You can save 10% on PEScience products with my affiliate code LaurenFitFoodie)
- Brown sugar – I used Splenda Brown Sugar Blend.
- Splenda – or other granular sweetener of choice.
- Unsweetened applesauce
- Almond milk – or other milk of choice.
- Nut Butter – I used American Dream I Dream of Cookies and Cream Cashew Butter. (You can save 10% on American Dream Nut Butter products with my affiliate code LaurenFitFoodie)
- Marshmallow fluff
- Oreo pie crust – I found the pre-made Oreo pie crust in the baking isle with the rest of the pie crusts. If you can’t find an Oreo pie crust, you can just use more crumbled Oreos.
- Mini Oreos
How To Make
- In a large mixing bowl, combine all the dry ingredients.
- Add the applesauce and nut butter. The add the almond milk slowly (be careful not to add too much!) Using a hand mixer, mix until ingredients are mixed thoroughly.
- Fold the Oreo pie crust, mini Oreo’s and marshmallow fluff in, just until they are spread amongst the dough, but not mixed completely in.
- Add dough to an airtight freezer-safe container and freeze for an hour, or until ready to eat.
Keep stored in an airtight container in the freezer until ready to eat. The dough will stay good in the freezer for up to 3 months.
To Defrost:
- The longer method – transfer to the fridge a couple of hours before ready to eat.
- The shorter method – microwave whole container for 15-25 seconds and scoop out however much need! This is what I always do. You still want it chilled and solid and it defrosts pretty fast at room temperature once heated for 15-25 seconds, so I wouldn’t recommend much longer that that.
Can I use a different nut butter for this Oreo cookie dough?
My favorite nut butters to use have been American Dream Nut Butter’s Cashew Butters. I love Just Plain Nutty and I especially love the I Dream of Cookies and Cream for this flavor! I prefer the cashew because it is more mellow – just adds a creaminess to the dough without a strong nut flavor. I have tried with ADNB’s almond butters as well and the almond butter also works! With peanut butter, I found the dough to have a stronger peanut taste throughout. Not a bad thing, just not my favorite! If you need to sub, I would recommend a similar drippy nut butter.
What if I don’t have cassava flour?
This is one ingredient I have not been able to find an equal sub for. Just replacing with more GF flour or all-purpose flour did not do the trick. Nor did, almond, coconut, tapioca, or whole wheat. It did not taste bad when subbed with these flours. Just not as “real deal” good. The cassava flour really makes this dough!
Where do I find an Oreo pie crust?
I normally find the pre-made Oreo pie crust on the baking aisle with the other pie crusts. If you can’t find an Oreo pie crust, just sub for more mini (or regular) Oreos.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Oreo Protein Cookie Dough (Easy and Healthy)
Ingredients
- 1/4 cup cassava flour (35g)
- 1/4 cup gluten-free flour (37g)
- 3/4 cup vanilla protein powder (93g) I used PEScience
- 1 tbsp brown sugar (12g) I used Splenda brown sugar blend
- 3 packets Splenda (3g)
- 1/2 cup unsweetened applesauce (122g)
- 2 tbsp cashew or almond nut butter (28g) *see notes below
- 1/4 cup unsweetened almond milk (60g) or milk of choice
- 1/4 cup marshmallow fluff (24g)
- 1/8 of Oreo pie crust (21g)
- 3 mini Oreo cookies (10g) slightly broken up
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Instructions
- In a large mixing bowl, combine all the dry ingredients.
- Add the applesauce and nut butter. The add the almond milk slowly (be careful not to add too much!) Using a hand mixer, mix until ingredients are mixed thoroughly.
- Fold the Oreo pie crust, mini Oreo’s and marshmallow fluff in, just until they are spread amongst the dough, but not mixed completely in.
- Add dough to an airtight freezer-safe container and freeze for an hour, or until ready to eat.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
