Description
These Protein Whoopie Pies are a healthy twist on a classic dessert, packed with chocolate and vanilla protein powders, whole wheat pastry flour, and a creamy Greek yogurt and reduced-fat cream cheese filling. Perfect for a guilt-free treat that satisfies your sweet tooth while boosting your protein intake.
Ingredients
Scale
Cookies:
- ½ cup chocolate protein powder (45g)
- ½ cup cocoa powder (40g)
- ½ cup whole wheat pastry flour (60g)
- 4 tbsp zero-calorie sweetener (48g)
- ½ tsp baking soda
- 1 cup non-fat Greek yogurt (225g)
- â…“ cup unsweetened almond milk (80ml)
- 1 tsp vanilla extract
- 2 tbsp + 2 tsp almond/cashew butter (42g)
Filling:
- 3 oz reduced fat cream cheese (84g)
- ½ cup non-fat Greek yogurt (112g)
- â…” cup vanilla protein powder (60g)
- 2 tbsp unsweetened almond milk (30ml)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the chocolate protein powder, cocoa powder, whole wheat pastry flour, zero-calorie sweetener, and baking soda. Stir until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the non-fat Greek yogurt, unsweetened almond milk, and vanilla extract until smooth.
- Combine and Chill Dough: Gradually fold the dry ingredients into the wet mixture. Add the almond or cashew butter and mix until fully incorporated. Chill the dough in the refrigerator for 15 minutes to firm up.
- Scoop and Bake Cookies: Using a spoon or cookie scoop, portion the batter into 20 rounds on the lined baking sheet. Bake in the preheated oven for 12 to 15 minutes until set. Remove from oven and allow the cookies to cool completely on a wire rack.
- Prepare Filling: In a mixing bowl, combine the reduced-fat cream cheese, non-fat Greek yogurt, vanilla protein powder, and unsweetened almond milk. Mix until the filling is smooth and creamy.
- Assemble Whoopie Pies: Once the cookies have fully cooled, spread or pipe the filling onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies.
Notes
- For firmer cookies, you can chill the dough longer or refrigerate the baked cookies before assembling.
- You can substitute almond or cashew butter with peanut butter if preferred, but keep in mind this will alter nutrition and flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- This recipe makes approximately 10 whoopie pies (20 cookies).
