Oreo Protein Cookie Dough {Easy and Healthy}

The best ever homemade protein cookie dough (with no chickpeas!) and with a creamy Oreo cookie twist! This dough is protein-packed and tastes like the REAL deal, so you can indulge without guilt!


  • It’s not made with chickpeas – love chickpeas, and I even love chickpea cookie dough, 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!
  • Lightened up – compared to your typical cookie dough, this cookie dough is lower in fat, carbohydrates, and calories.
  • High in protein – packed with protein to leave you filling satisfied, making this an overall balanced macro dessert or snack!
  • OREO flavored – do I need to say more? Oreo pie crumbles, marshmallow fluff and mini Oreos creates the ultimate Oreo-packed explosion with each bite!
  • It’s No-Bake and EASY – does it get any easier? Mix and freeze and wait. Boom.
  • It tastes like the REAL DEAL – I can’t say this enough. It tastes like the real. dang. deal. I am OBSESSED.


  • Cassava flour – I used Bob’s Red Mill Cassava Flour
  • Gluten-free flour – I used 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
  • Unsweetened applesauce
  • Almond milk
  • 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 crumbles – found in the baking isle with the rest of the pie crusts
  • Mini Oreos


I have made this cookie dough a number of times (so many) experimenting with different protein powders, different flours, etc., and I must say – the dough is hands down the best when made according to the recipe. Still, I know everyone may not have all the ingredients on hand so I want to point out the ingredients that can be subbed and the ones I wouldn’t recommend subbing.

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!

Gluten-free flour – from all the ways I tried it, the gluten-free flour just brought a better texture than the all-purpose flour did. If you need to sub though, you can do so with all-purpose flour (equal amounts).

Protein powder – I love PEScience’s vanilla the best in this recipe! The cake pop flavor also works well. I have also tried it with PEScience’s Vegan Vanilla Indulgence and it is amazing. If you need to sub with another brand, I would make sure the protein powder is also a whey + casein blend.

Brown sugar – I used Splenda brown sugar blend. I have also tried with “normal” brown sugar (Domino’s brand) and with coconut sugar as well – both work amazingly! I would say the brown sugar flavor adds a lot to the dough, so I wouldn’t just sub with normal Splenda or sugar.

Splenda – just the sweetener I had on hand! I am sure there are many substitutions options for this one. You can use normal sugar, Truvia, granulated Swerve, etc. Some sweeteners are more/less sweeter than others, so if you do sub, make sure to take that into consideration.

Unsweetened applesauce – haven’t tried subbing this one because I was hesitant nothing could compare! If you try something in it’s place, let me know!

Almond milk – you can sub for any other milk of choice. Oat milk, cashew milk, normal cow milk, etc.

Nut Butter – my favorites 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.

Marshmallow fluff – not really a sub for this but you don’t want there to be! The marshmallow fluff is my favorite part!! I do not recommend skipping if you don’t have to.

Oreo pie crumbles – highly recommend using the pie crust and crumbling up versus using whole Oreos themself. This helps keep the fat and calories down since Oreo cookies are more calorie dense.

Mini Oreos – love the mini! But of course, you could break up normal sized Oreo cookies or Oreo thins and they would work too.


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. These are the containers I used: 8 oz. Leakproof – Plastic Microwavable Clear Food Storage Containers. One batch filled about one and a half of these for me. Any airtight container will do though. I would recommend one that is freezer and microwave safe.


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.


If you try this Oreo cookie dough and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 8

Oreo Protein Cookie Dough {Easy and Healthy}

Oreo Protein Cookie Dough {Easy and Healthy}

The best ever homemade protein cookie dough (with no chickpeas!) and with a creamy Oreo cookie twist! This dough is protein-packed and tastes like the REAL deal, so you can indulge without guilt!

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes


  • 1/4 cup cassava flour (35g)
  • 1/4 cup gluten-free flour (37g)
  • 3 scoops 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 above
  • 1/4 cup unsweetened almond milk (60 mL)
  • 1/4 cup marshmallow fluff (24g)
  • 1/8 of Oreo pie crust (21g)
  • 3 mini Oreo cookies, slightly broken up (10g)


  1. In a large mixing bowl, combine all the dry ingredients.
  2. 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.
  3. 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.
  4. Add dough to an airtight freezer-safe container and freeze for an hour, or until ready to eat.



Lauren Fit Foodie Oreo Protein Cookie Dough

Nutrition Information:



Serving Size:

1/4 cup (51g)

Amount Per Serving: Calories: 130Total Fat: 2.4gSodium: 121mgCarbohydrates: 18gFiber: 1.3gSugar: 6gProtein: 10g

Did you make this recipe?

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