High-Protein Oreos (Sugar-Free & Gluten-Free)

Step 1

In a large bowl, mix together all of the dry ingredients for your Oreo cookies. It should turn into a gray mixture but don't worry, it will become much darker once we add the liquids.

Step 2

Add the butter and sugar-free syrup, then use a silicone spatula to mix it all together. Once it starts to form a dough, you can work it with your hands until you have a complete dough ball. Your hands are going to turn a little bit black from doing this, but it rinses off no problem.

Step 3

Refrigerate the dough for 30-60 minutes.

Step 4

Preheat the oven to 350 degrees F. Add the dough onto a silicone mat or clean surface (if you don't have a silicone mat, I recommend spraying a surface to avoid sticking) and roll it out flat. We want these cookies to be quite thin (like regular Oreos), but you can roll it out as thick or thin as you'd like. The cookies will expand a tiny bit in the oven, but not too much.

Step 5

Using a small cookie cutter or cap (I used the cap to a jar of powdered peanut butter) cut cookies out of the dough. Press the cap or cookie cutter down and twist, then add each cookie to a baking sheet. Continue until you cannot cut any more circles out, then re-form the dough that is left over to make as many cookies as possible.

Step 6

Bake at 350 degrees F for 10 minutes.

Step 7

Remove the cookies from the oven, then let them cool on a cooling rack for about 3 hours to allow them to fully harden and become crunchy.

Step 8

While the cookies sit, make the Oreo cream filling. Simply mix together all of the ingredients in a large bowl until you have a nice thick mixture. Refrigerate the filling for at least one hour before assembling the Oreos.

Step 9

Once the cookies have hardened and the cream filling is chilled, you can assemble your cookies. Simply take a small spoonful of the filling, add it to the center of one cookie, then press down with another cookie. Continue until all of the cream filling has been used.

Step 10

Store these cookies in the fridge to keep the cream filling firm and enjoy throughout the week!