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Protein Oatmeal Cream Pie

Cooking Method:
Cuisine:
Courses:
Ingredients
    Wet ingredients
  • 100 g egg whites
  • 60 g nonfat Greek yogurt
  • 42 g light butter (room temperature)
  • 1 tsp vanilla extract
    • Dry ingredients:
  • 75 g rolled oats
  • 50 g oat flour
  • 50 g all purpose flour
  • 20 g vanilla whey protein powder
  • 20 g vanilla casein powder
  • 2/3 cup sweetener
  • 4 tbsp brown sugar substitute
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cream of tartar
    • Cream filling:
  • 50 g nonfat Greek yogurt
  • 1/2 scoop vanilla casein powder
  • 1 tbsp powdered sugar substitute
  • 1 tbsp sugar free vanilla pudding mix
Instructions
  1. 1
    Preheat oven to 350 F
  2. 2
    Add wet ingredients into a bowl and stir together. Then add in the dry ingredients and mix into a dough.
  3. 3
    Chill the dough in the fridge for 15-20 minutes.
  4. 4
    Scoop dough in small balls onto a parchment paper lined baking tray. Flatten into a disc shape.
  5. 5
    Bake 5-6 minutes or to desired consistency.
  6. 6
    Let cool and finish baking on the tray for about 15 minutes
  7. 7
    Let chill in the fridge or freezer for another 15 or 20 minutes
  8. 8
    While cookies are chilling scoop cream ingredients in a bowl and mix until it forms into a thick firm cream
  9. 9
    Take cookies out of fridge. Flip half the cookies. Scoop a heaping dollop of cream onto the bottom of a cookie and spread it evenly over the cookie.
  10. 10
    Place an unflipped cookie on top then repeat the process with the remaining cookies
Note

Started as a variation of the Chewy Chips Ahoy recipe with some added oats and made into larger cookies than the Chips Ahoy Recipe

Read it online: https://agner.world/recipe/protein-oatmeal-cream-pie/