Are you dieting and craving cheesecake? How about cookies? Don’t worry, you can now have both at the same time with these absolutely delicious Cookies & Cream Protein Cheesecake Cookies! This high protein recipe is easy to make and guaranteed to satisfy those cravings.
Start this recipe off with a bowl big enough to mix your ingredients in, a hand mixer like this one to mix everything together, and a baking sheet for your cookies.
Add into your bowl 2 large whole eggs, 6 tablespoons of coconut flour, 2 tablespoons of a sweetener, 1 teaspoon of vanilla extract, 4 ounces of cream cheese, 2 scoops of your choice flavor protein powder (more about this below), and 1/2 cup of rolled oats turned into oat flour.
Your choice flavor! Want a vanilla tasting cheesecake cookie? Use vanilla protein powder. Chocolate? Use a chocolate protein powder. Mix and match to satisfy your cravings and let me know your favorite combinations in the comments below!
Homemade Oat Flour
To turn your rolled oats into oat flour all you do is simply add your rolled oats into either a food processor or blender and process or blend them until they look like flour. That’s it!
Mix all of those ingredients together with a hand mixer until smooth.
The goal with mixing this cookies & cream protein cheesecake cookies recipe is to make sure you mix until there’s no clumps left. Yes, you can do this without a hand mixer…it’ll just take a bit longer.
Take out a baking sheet, line it with some parchment paper, and shape your mix into balls. However many cookies & cream protein cheesecake cookies you want is completely up to you. Make a bunch of small cookies or a couple large ones, the choice is yours!
Is your mix sticking to your hands? Fix this by keeping your hands damp while you shape them.
Protein Cheesecake Cookies Topping
Crush up and evenly distribute 1 1/2 servings of mini cookies total onto the top of each cookie by pressing them into your balls while flattening them. You can make them as flat or as thick as you want. The only focus should be making sure that they’re all the same size so that they bake evenly.
Put them in the oven and bake them on 375F/190C for around 10-15 minutes or until the bottoms of them are golden brown (time will be dependent on how big or small you made them).
Store them in the fridge!
Still craving cheesecake!? Try out Cookies & Cream Protein Cheesecake recipe next!
Cookies & Cream Protein Cheesecake Cookies
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Ingredients
- 2 Large Whole Eggs
- 2 Scoops Protein Powder - Vanilla
- 6 Tablespoons Coconut Flour
- ½ Cup Rolled Oats
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Sweetener
- 4 Ounces Cream Cheese - Fat Free
- 1 ½ Servings Mini Cookies
Instructions
- Combine all of your ingredient into a bowl aside from your Mini Cookies
- Mix everything together until all of the clumps are gone (using a hand mixer makes it a lot easier)
- Take out a baking sheet and place some parchment paper on top of it
- Shape your mix into balls (keeping your hands damp will allow you to shape them without your mix sticking to your hands)
- Put those balls onto your baking sheet
- Crush up your Mini Cookies and push them into your balls while flattening them
- Bake them on 375F/190C for 10-15 minutes
Video
Notes
- Calories: 1055
- Fat: 31g
- Saturated Fat: 12g
- Sodium: 1104mg
- Carbs: 98g
- Fiber: 24g
- Sugar: 27g
- Protein: 96g
- Calories: 150
- Fat: 4.4g
- Saturated Fat: 1.7g
- Sodium: 157.7mg
- Carbs: 14g
- Fiber: 3.4g
- Sugar: 3.8g
- Protein: 13.7g
Nutrition
3 Comments
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Hi, love making your main course stuff. Gonna attempt satisfying my sweet tooth side now 🙂
If I was to make this (or any of your recipes) in an airfryer, what would you suggest modifying the temperature/time to? Or would that always end up drying the dish and best to stick to conventional oven?
Hi Jimmy! Thank you. I’d shoot for 325-350F and 10-12 minutes. Keep an eye on them!
Made a double batch of these except I made one chocolate with peanuts instead of Oreos and another vanilla and lime.
Both were really good.