Protein Oreo Cookies

18m
Serves 4
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Directions

  1. 1In a large bowl, combine 170g of plain nonfat Greek yogurt and pumpkin puree.
  2. 2Add self-rising flour, coconut flour, cocoa powder, sugar-free brown sugar, baking powder, vanilla extract, and one large egg to the bowl.
  3. 3Add one scoop of RYSE Cosmic Brownie protein powder to the mixture.
  4. 4Whisk all ingredients together until a smooth cookie dough consistency is achieved.
  5. 5Line a baking tray with parchment paper and scoop the cookie dough onto it.
  6. 6Bake the cookies in an oven at 350°F (175°C) for 18 minutes.
  7. 7While the cookies are baking, prepare the frosting by mixing 170g of plain nonfat Greek yogurt with vanilla sugar-free pudding mix in a separate bowl.
  8. 8Add zero sugar Cool Whip to the yogurt and pudding mixture.
  9. 9Crush Oreo Thins and incorporate them into the frosting mixture.
  10. 10Stir the frosting ingredients thoroughly until well combined and creamy.
  11. 11Once the cookies have cooled, spread the prepared frosting evenly over each cookie.
  12. 12Top each frosted cookie with half of an Oreo thin for garnish.

Ingredients

  • 340 g Plain Nonfat Greek Yogurt
  • 122 g Pumpkin Puree
  • 30 g Self Rising Flour
  • 42 g Coconut Flour
  • 1 scoop Cosmic Brownie Protein Powder
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 10 g Vanilla Sugar-Free Pudding Mix
  • 60 g Zero Sugar Cool Whip
  • 3 units Oreo Thins
  • 1 units Large Egg
  • 90 g Cocoa Powder
  • 1 cup Sugar-Free Brown Sugar
  • 90 calories Halo Top Ice Cream

Equipment

WhiskBaking trayParchment paperOvenMixing bowl

Tips

  • Use a food scale for precise measurements.
  • Halo Top ice cream is a recommended addition to complement the cookies.
  • For the frosting, ensure the yogurt, pudding mix, and cool whip are thoroughly combined for a smooth consistency.
  • Allow cookies to cool completely before frosting to prevent melting.
  • Divide Oreo thins evenly among cookies for consistent topping.