As much as I love eating healthy and working on my fitness...I love cookies MORE.
Cookies are a treat. A sweet indulgence. A reason to smile. A reward. An incentive.
Cookies can also be a regret. A guilty memory. A reason to exercise. A sugar crash. An error.
What if we could get the best of both worlds? Enjoyment + No Guilt
You see, there’s simply no reason to entertain antiquated cookies that contain only empty, sugary calories — cookies made with wheat flour, refined sugar, butter and milk chocolate. Especially when it’s so easy to swap out those empty calories and harmful components with ingredients that offer both nutrition and flavor.
And PROTEIN! Why not add muscle supporting protein powder?
Unfortunately, MOST healthy-protein cookie recipes are dry, crumbly, tasteless and NOT like real cookies. But you know me better than that – if the taste doesn’t give me a blissful pause then I’m not eating it and I’m certainly not sharing it. So rest assured that these Protein Oreo Cookies deliver BOTH flavor and consistency that will have you coming back for more.
How did I do it? It’s all in the ingredients.
1) QUALITY PROTEIN POWDER. This makes a huge difference in both the flavor and consistency of your cookies. I ONLY use TRULEAN’S Premium, High-Quality Protein Powder in my recipes to produce the very best results.
2) AVOCADO! Yep, you read that right! These cookies have a full cup of mashed avocado which gives a boost of vitamins C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They also contain lutein, beta-carotene, and omega-3 fatty acids and healthy fat. BUT more importantly, the avocado gives these cookies a light, moist consistency that is RARE for protein cookies.
3) ROLLED OATS. The high fiber flour used is rolled oats that are simply pulsed in a food processor or blender until roughly chopped. We aren’t using too much, in order to keep ’em moist and light rather than dense and dry.
I hope you give these AMAZING cookies a try! Let me know what you think!
½ cup rolled oats
¼ teaspoon sea salt
1 cup avocado, mashed
1 egg, beaten
2 tablespoons raw honey, melted and cooled
½ cup cream cheese
1 tablespoon butter OR, softened
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Pulse the oats in a food processor or blender until roughly ground. Transfer to a mixing bowl. Add the rest of the dry ingredients and mix until fully combined.
In another bowl combine all of the wet ingredients. Add the dry ingredient to the wet ones and mix until fully combined. Mix until those little green pieces of avocado are blended into the batter.
Drop the cookie batter on the prepared pan in 1 Tablespoon scoops and smooth into 24 flat, round cookies. Do your best to make the cookies similar in shape and size. Bake in the preheated oven for 8 minutes.
Meanwhile, while the cookies bake, mix up the cream filling ingredients until smooth. Place into a frosting piping bag - or in a ziplock bag and snip a corner off. After the cookies have cooled for 10 minutes, pipe the cream filling onto half of the cookies and then top with the other half of the cookies.
Enjoy immediately and store leftovers in the fridge!