Ah, back-to-school season – the bittersweet time when summer fades and structure returns. But who says healthy snacking can’t be exciting, fun, and just a little indulgent? Enter: Reese’s Oreo Power Cookies – the ultimate high-protein, low-guilt treat to fuel your brain and crush those cravings.
These are not your average cookies. Think gooey peanut butter cups colliding with crunchy Oreos, then blended with the power of protein, oats, and dark chocolate to create a chewy, energizing cookie that even your gym trainer would approve of. Perfect for lunchboxes, after-school snacks, or late-night cravings.
Why You’ll Love These Cookies
- High-protein and satisfying
- No refined sugar bombs here
- Reese’s + Oreo = joy in every bite
- Great for meal prep
- Kid-approved and adult-loved
Seriously, these cookies are like if your protein bar and your favorite guilty pleasures had a baby — and that baby had a six-pack.
Ingredients Breakdown
Here’s what you’ll need:
- 1 cup oat flour (or finely blended oats)
- ½ cup vanilla protein powder (whey or plant-based)
- ½ tsp baking soda
- ¼ tsp salt
- 1 egg
- ¼ cup peanut butter (natural, creamy)
- ¼ cup Greek yogurt (plain, unsweetened)
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- ¼ cup mini Reese’s (chopped)
- ¼ cup Oreo pieces (crushed, not powdered)
- ¼ cup dark chocolate chips
Optional:
- 1 tbsp chia seeds or ground flaxseed for added fiber
Equipment You’ll Need
- Large mixing bowl
- Whisk or electric hand mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cookie scoop (optional, but neat)
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together oat flour, protein powder, baking soda, salt, and optional chia/flax.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the egg, peanut butter, yogurt, maple syrup, and vanilla extract until smooth.
Step 4: Combine
Slowly fold the dry ingredients into the wet mixture. Stir until fully combined — the dough should be thick but not dry.
Step 5: Add the Goodies
Fold in your Reese’s, Oreo pieces, and dark chocolate chips. Try not to snack on them all!
Step 6: Scoop and Bake
Scoop dough onto the baking sheet — about 2 tablespoons per cookie. Slightly flatten them.
Bake for 8–10 minutes. They should look soft and slightly underdone in the center — that’s perfect. They’ll set as they cool.
Step 7: Cool & Devour
Let them cool on the tray for 5 minutes before transferring to a rack. Then? Enjoy. (Or freeze for later!)
Customization Ideas
- Nut-free? Use sunflower seed butter and skip Reese’s.
- Vegan? Use a flax egg, plant-based protein, and dairy-free yogurt.
- Boost it: Add 1 tbsp of maca powder or collagen.
- Switch it: Sub peanut butter cups for chopped almonds or pretzels.
Storage Tips
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Lasts up to 1 week.
- Freezer: Freeze for 2 months. Reheat in microwave for 10–15 seconds.
Serving Suggestions
- Midday energy snack
- Paired with almond milk or a protein shake
- Tucked into school lunches
- Pre- or post-workout boost
- Crumbled into yogurt bowls (trust me, try it!)
Nutritional Breakdown (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Protein | 7g |
| Carbs | 13g |
| Sugars | 4g (natural) |
| Fat | 7g |
| Fiber | 2g |
Conclusion
School is back. The stress is real. But these cookies? They’re your secret weapon. Nutritious enough to fuel your brain, delicious enough to calm your cravings — and fun enough to make you feel like a kid again.
Bake a batch, store them smartly, and snack stress-free. Because whether you’re cramming for exams or cramming them in your mouth — you deserve the treat.
FAQs
1. Can I use almond butter instead of peanut butter?
Absolutely! Almond butter works just as well.
2. What if I don’t have protein powder?
Sub with more oat flour, but the protein boost will drop.
3. Can I make this completely sugar-free?
Yes, use monk fruit syrup or erythritol-based sweeteners.
4. Do I have to use Oreos?
Nope. You can swap them with cacao nibs or dark chocolate chunks.
5. How do I keep the cookies from drying out?
Don’t overbake, and store them in a sealed container with a slice of bread to maintain moisture.