Oreo Cheesecake Protein Cookies
Directions
- 1In a large mixing bowl, add the dry ingredients: self rising flour (30g), coconut flour (42g), cocoa powder (40g), zero calorie sweetener (1 cup), chocolate casein blend protein powder (1 scoop).
- 2In a large mixing bowl, add the dry ingredients: self rising flour (30g), coconut flour (42g), cocoa powder (40g), zero calorie sweetener (1 cup), chocolate casein blend protein powder (1 scoop).
- 3In a large mixing bowl, add the dry ingredients: self rising flour (30g), coconut flour (42g), cocoa powder (40g), zero calorie sweetener (1 cup), chocolate casein blend protein powder (1 scoop).
- 4Add the wet ingredients: egg (1), vanilla extract (1 tsp), plain non fat greek yogurt (170g), pumpkin puree (122g).
- 5Add the wet ingredients: egg (1), vanilla extract (1 tsp), plain non fat greek yogurt (170g), pumpkin puree (122g).
- 6Add the wet ingredients: egg (1), vanilla extract (1 tsp), plain non fat greek yogurt (170g), pumpkin puree (122g).
- 7Mix well, adding almond milk (3 tbsp) to reach a thick cookie dough consistency.
- 8Mix well, adding almond milk (3 tbsp) to reach a thick cookie dough consistency.
- 9Mix well, adding almond milk (3 tbsp) to reach a thick cookie dough consistency.
- 10Place parchment paper on a baking sheet.
- 11Place parchment paper on a baking sheet.
- 12Place parchment paper on a baking sheet.
- 13Form the dough into four cookie shapes and bake at 350 for 18 minutes.
- 14Form the dough into four cookie shapes and bake at 350 for 18 minutes.
- 15Form the dough into four cookie shapes and bake at 350 for 18 minutes.
- 16Let the cookies cool completely before topping.
- 17Let the cookies cool completely before topping.
- 18Let the cookies cool completely before topping.
- 19In a smaller mixing bowl, mix the cheesecake topping ingredients: plain non fat greek yogurt (170g), sugar free cheesecake pudding mix (7g), sugar free cool whip (2 tbsp).
- 20In a smaller mixing bowl, mix the cheesecake topping ingredients: plain non fat greek yogurt (170g), sugar free cheesecake pudding mix (7g), sugar free cool whip (2 tbsp).
- 21In a smaller mixing bowl, mix the cheesecake topping ingredients: plain non fat greek yogurt (170g), sugar free cheesecake pudding mix (7g), sugar free cool whip (2 tbsp).
- 22Once cooled, pipe or spoon the cheesecake topping onto each cookie.
- 23Once cooled, pipe or spoon the cheesecake topping onto each cookie.
- 24Once cooled, pipe or spoon the cheesecake topping onto each cookie.
- 25Divide three Oreo Thins among the four cookies.
- 26Divide three Oreo Thins among the four cookies.
- 27Divide three Oreo Thins among the four cookies.
Ingredients
- 30 grams self rising flour
- 30 grams self rising flour
- 30 grams self rising flour
- 42 grams coconut flour
- 42 grams coconut flour
- 42 grams coconut flour
- 40 grams cocoa powder
- 40 grams cocoa powder
- 40 grams cocoa powder
- 1 cup zero calorie sweetener
- 1 cup zero calorie sweetener
- 1 cup zero calorie sweetener
- 1 scoop chocolate casein blend protein powder
- 1 scoop chocolate casein blend protein powder
- 1 scoop chocolate casein blend protein powder
- 1 egg
- 1 egg
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 170 grams plain non fat greek yogurt
- 170 grams plain non fat greek yogurt
- 170 grams plain non fat greek yogurt
- 122 grams pumpkin puree
- 122 grams pumpkin puree
- 122 grams pumpkin puree
- 3 tablespoons almond milk
- 3 tablespoons almond milk
- 3 tablespoons almond milk
- 170 grams plain non fat greek yogurt
- 170 grams plain non fat greek yogurt
- 170 grams plain non fat greek yogurt
- 7 grams sugar free cheesecake pudding mix
- 7 grams sugar free cheesecake pudding mix
- 7 grams sugar free cheesecake pudding mix
- 2 tablespoons sugar free cool whip
- 2 tablespoons sugar free cool whip
- 2 tablespoons sugar free cool whip
- 3 Oreo Thins
- 3 Oreo Thins
- 3 Oreo Thins
Equipment
large mixing bowlbaking sheetparchment paperpiping bag (optional)