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The BEST Homemade Oreo Cookies | Fun & Easy Baking Recipe
Chloe Richardson

The BEST Homemade Oreo Cookies | High-Protein, Low-Carb

Transform classic Oreo cookies into a high-protein, low-carb version perfect for keto or health-conscious baking. These cookies balance tender-crispy texture with deep chocolate flavor and a creamy, sugar-free filling using almond flour and whey protein isolate.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup unflavored whey protein isolate
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar (or keto sweetener)
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup black cocoa powder
  • 1/2 cup unsweetened cocoa powder (for filling)
  • 1 cup confectioners keto sweetener (or confectioners sugar)
  • 1/4 cup unsweetened almond milk
  • 1 tbsp cornstarch (for filling)

Method
 

  1. Preheat oven to 350°F (180°C)
  2. Combine almond flour, whey protein isolate, black cocoa powder, and salt in a bowl
  3. Cream butter and sugar until light and fluffy
  4. Mix in egg whites and vanilla extract with butter mixture
  5. Gradually add dry ingredients to create a thick dough
  6. Divide dough into 24 equal portions, flatten into rounds, and bake for 8-10 minutes
  7. In a small saucepan, mix cocoa powder, keto sweetener, almond milk, and cornstarch
  8. Cook filling over medium heat, stirring constantly, until thickened and cooled
  9. Evenly split cooled filling and spread between cookie halves
  10. Store in an airtight container at room temperature

Notes

For gluten-free option, ensure almond flour is GF
Whey protein isolate prevents a 'beany' aftertaste (avoid soy)
Use parchment paper for non-stick baking
Filling can be piped instead of spreading for precision
Cookies freeze well for up to 2 months