peanut butter protein Oreo thins
These peanut butter protein Oreos combine two of my favorite ingredients: Extra Stuf Oreo Thins (I use these in all my Ninja Creami creations) and One Trick Pony peanut butter. (I drizzle that stuff onto everything). They remind me of the chocolate covered Oreos I used to get at the theater as a kid during intermission. Does anyone else have this memory?!
the only peanut butter I buy
Seriously, though, it’s worth taking a second to talk about this peanut butter. It’s just two ingredients — Argentinian roasted peanuts and Patagonian sea salt — and it’s lightyears better than any other natural peanut butter I’ve tried. You can buy it in jars, in single-serve squeeze packets (perfect for traveling), or in a 9-pound tub (which I went through embarrassingly quickly). If you buy some, use my code GRACE10 for 10% off.
my favorite plant-based protein powder
I’m always trying out new protein powder brands to see which I like best. (Let me know if there’s one you think I should try!) But for now, the Ghost Peanut Butter Cereal Milk is my go-to, and works perfectly in these peanut butter protein Oreos. It’s the same brand I use in this high-protein frosty.
see it in action…
peanut butter protein oreo thins
makes 8 oreos
Ingredients
- 1/4 cup natural peanut butter
- 2 tablespoons plant-based protein powder (I use Ghost pb cereal milk but I’m sure a vanilla or chocolate would also taste great)
- 8 extra-stuf Oreo thins
- 1/2 cup semi or bittersweet chocolate chips or chopped chocolate (I use Hu Kitchen which is vegan)
- 1/4 teaspoon refined coconut oil (optional)
Instructions
- Line a baking sheet or dinner plate with parchment paper. Set aside.
- Stir together the peanut butter and protein powder. (The texture should be soft and moldable; add more or less of either to achieve this.)
- Twist open the Oreos and divide the mixture between the empty cookie halves (~1 1/2 teaspoons per Oreo). Sandwich with the other half.
- Melt the chocolate and coconut oil in a small bowl. Dip the Oreos into the chocolate so that the sides are covered (you can also dip them all the way in and flip them; but I find that to be messier).
- Transfer to the prepared baking sheet and refrigerate until the chocolate is set; at least 15 min. Store in an airtight container in the fridge.
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