Description
Why eat a protein bar when you can have an oatmeal cream pie? This delicious and high protein dessert has 30 g of protein in just 250 calories, while also containing a good amount of fiber from the oats and healthy fats from the nut butter.
The cookies are made of casein protein powder, oats, and powdered peanut butter, while the filling contains cream cheese and Greek yogurt. These sandwich cookies are full of cinnamon flavor, and are the perfect pre-workout snack!
The cookies are made of casein protein powder, oats, and powdered peanut butter, while the filling contains cream cheese and Greek yogurt. These sandwich cookies are full of cinnamon flavor, and are the perfect pre-workout snack!
Time
Prep Time:
15 minutes
Rest Time:
10 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$1.22
Ingredients
Serving(s)
Dry
- 3 scoop Casein protein powder, vanilla
- 3/4 cup Rolled oats
- 1/3 cup Oat flour
- 1/4 cup Powdered peanut butter
- 1 tbsp Cinnamon
- 1 tsp Baking powder
- 1/2 tsp Ginger, ground
- 1/2 tsp Nutmeg, ground
- 1/4 tsp Salt
Wet
- 1 cup Unsweetened applesauce
- 2 tbsp Natural peanut butter
- 1 tsp Vanilla extract
- 1 tsp Liquid monk fruit
Filling
- 6 tbsp Plain nonfat greek yogurt
- 1 oz Cream cheese
- 2 scoop Casein protein powder, vanilla
- 1 tsp Vanilla extract
- 1 tsp Liquid monk fruit
- 1/2 cup Unsweetened almond milk
Instructions
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- Preheat your oven to 350F. Line 2 large cookie sheets with parchment paper
- In a large bowl, whisk together the dry ingredients - casein, rolled oats, oat flour, powdered peanut butter, cinnamon, baking powder, ginger, nutmeg, and salt
- Add in the liquid ingredients - applesauce, nut butter, vanilla extract, and liquid monk fruit. Mix until fully combined with a silicone spatula
- Divide the cookie dough into 12 balls, about 40 g each. Add to your parchment lined cookie sheet. Flatten down to a thin an even circle
- Bake at 350F until lightly golden brown, about 5 minutes. Don't overbake, or they'll end up dry. Allow them to cool totally on the sheet
- In a medium bowl, mix together the filling with a silicone spatula - Greek yogurt, (softened) cream cheese, casein protein powder, vanilla extract, liquid monk fruit, and almond milk
- Spread the filling batter onto the bottom side of 6 cookies, about 50 g of cream filling each. Top with the remaining 6 cookies
Notes
- I would recommend using casein protein powder, as casein helps keep baked goods moist, whereas whey tends to dry them out. Recall that casein absorbs much more liquid than whey.
If you want to use whey however, the "cookie dough" will be more of a "cookie batter". Spoon the batter onto the sheet, and smooth out to a thin circle with the back of a spoon.
Bake until the cookies are just solid, about 4-6 minutes. Don't overbake, as cookies with whey will be even more prone to drying out than ones with casein.
Additionally, for the cream filling, omit the almond milk Each cookie sandwich will get 30 g of filling instead of 50 g. - Since we're already using powdered peanut butter in the dry ingredients, you can replace the natural peanut butter in the wet ingredients with reconstituted peanut butter. That's an additional 3 tbsp (18 g) of powdered peanut butter + 1 tbsp (14 g) of extra virgin olive oil (or coconut oil) to substitute the 2 tbsp (32 g) of peanut butter
- I'm using unsweetened almond milk here, but any type of milk will do, such as skim milk, whole milk, oat milk, etc.
- For the nut butter, any kind will work, such as peanut, almond, or cashew butter.
To make it nut free, opt for tahini or sunflower seed butter. Additionally, use coconut flour in place of the powdered peanut butter for a nut free recipe - You can also skip the frosting and make 12 individual protein cookies instead
| Nutrient | Cream Pie Sandwiches |
Protein Cookies |
|---|---|---|
| Calories | 245 | 90 |
| Protein | 27.7 g | 8.9 g |
| Fat | 6.2 g | 2.2 g |
| Net Carbs | 17.3 g | 7.9 g |
| Fiber | 3.7 g | 1.8 g |
Nutrition Facts
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Servings: 6
Serving Size: 1 cookie sandwich (~117 g)
Calories: 245
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Total Fat: 6.2g (8 %)
Saturated Fat: 1.7g (9 %)
Sodium: 392mg (17 %)
Total Carbohydrate: 21.0g (8 %)
Fiber: 3.7g (13 %)
Net Carbs: 17.3g
Total Sugar: 6.4g
Protein: 27.7g (55 %)
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Vitamin B12: 0.72mcg (30 %)
Vitamin D: 0.2mcg (1 %)
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Calcium: 582mg (45 %)
Iron: 1.61mg (9 %)
Magnesium: 107mg (25 %)
Potassium: 416mg (9 %)
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