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Protein Cookie Dough Oreos

Protein cookie dough oreos are a fun, no-bake treat where vanilla protein cookie dough is sandwiched between Oreo halves. Chill-timed for a thick, scoopable texture and optional white chocolate dipping for an even coating.
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Prep Time 10 minutes
Chilling 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Method Notes

Ingredients
  

Oreo cookies
  • 24 Oreo cookies
Protein cookie dough
  • 1 cup vanilla protein powder
  • 0.5 cup almond flour
  • 0.25 cup almond butter
  • 3 tbsp honey or maple syrup
  • 1 tbsp milk, as needed Use 1 tbsp at a time until dough holds together.
Mix-ins
  • 0.5 cup mini chocolate chips
Optional dip
  • 8 oz white chocolate melting wafers Optional for dipping.

Method
 

Make the protein cookie dough
  1. Mix the vanilla protein powder, almond flour, almond butter, and honey (or maple syrup) until a thick dough forms; if it looks dry, add milk 1 tbsp at a time until it comes together.
  2. Fold in the mini chocolate chips until evenly distributed throughout the dough.
Assemble the Oreo sandwiches
  1. Twist apart each Oreo and place the bottom half on a tray, then scoop a small ball of protein cookie dough onto one half.
  2. Press the other Oreo half back on top, gently pressing until the dough spreads to the edges.
Optional white chocolate dip
  1. If dipping, melt the white chocolate melting wafers and dip half of each cookie, letting the excess drip off.
Chill and serve
  1. Refrigerate for at least 15 minutes to firm up before serving.
  2. Store in an airtight container in the fridge for up to 5 days.

Notes

Pro tip: Add milk slowly (1 tbsp at a time) so the dough stays thick enough to spread at the edges when you press the Oreos together. Refrigerate in an airtight container up to 5 days; freezing is not recommended because the Oreo texture can soften after thawing. For a dairy-free option, use a dairy-free milk and choose dairy-free white chocolate wafers if dipping.