Ingredients
Method
Make the cookie dough
- Mix the vanilla protein powder, almond flour, almond butter, and honey (or maple syrup) until a thick dough forms, adding milk 1 tbsp at a time until it comes together. Stop when the dough holds its shape.
- Fold in the mini chocolate chips until evenly distributed through the dough.
Assemble the Oreo sandwiches
- Twist apart each Oreo and scoop a small ball of cookie dough onto one half.
- Press the other Oreo half back on top, gently pressing until the dough spreads to the edges.
Optional white chocolate dip
- Melt the white chocolate melting wafers and dip half of each cookie, letting the excess drip off. Set aside until the coating is no longer glossy.
Chill and serve
- Refrigerate for at least 15 minutes to firm up before serving.
Notes
Pro tip: Add milk slowly—start with 1 tbsp and only use more until the dough is thick but scoopable, so the Oreos don’t slide apart. Store in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the texture of the cookie dough can change. For a gluten-free option, use gluten-free Oreo-style cookies while keeping the protein dough the same.