Cookies and Cream Protein Whoopie Pies by Chef Bob

We’ve had some innovative protein powder recipes on our site so far, but we’ve got to hand it to Chef Bob on this one. Did you ever think you’d see a recipe for a protein-packed whoopie pie?

You’ll want the Cookies and Cream flavor of Cellcucor COR-Performance Whey Protein for this one. Also note before getting underway that you’ll need a muffin tin!


Click here to subscribe to Chef Bob’s YouTube Channel, and don’t forget to use his coupon code CellucorNation to save when buying at Cellucor.com!

Keep on reading for the recipe:

Cookies and Cream Protein Whoopie Pies, by Chef Bob
You'll want any flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!

This one preferably uses the Cookies & Cream flavor , though
Servings Prep Time Cook Time
6 Pies 10 Minutes 10 Minutes
Servings Prep Time Cook Time
6 Pies 10 Minutes 10 Minutes
Votes: 0
Rating: 0
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Rate this recipe!
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Nutrition Facts
Cookies and Cream Protein Whoopie Pies, by Chef Bob
Amount Per Serving
Calories 71 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 5mg 2%
Sodium 153mg 6%
Potassium 47mg 1%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 7g 14%
Calcium 10%
* Percent Daily Values are based on a 2000 calorie diet.
You'll want any flavor of Cellcucor COR-Performance Whey Protein for this one. Use coupon code CellucorNation when buying your Cellucor Whey at Cellucor.com to save money!

This one preferably uses the Cookies & Cream flavor , though
Servings Prep Time Cook Time
6 Pies 10 Minutes 10 Minutes
Servings Prep Time Cook Time
6 Pies 10 Minutes 10 Minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Cookies and Cream Protein Whoopie Pies, by Chef Bob
Amount Per Serving
Calories 71 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 5mg 2%
Sodium 153mg 6%
Potassium 47mg 1%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 7g 14%
Calcium 10%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Filling
Cookies
Servings: Pies
Units:
Instructions
  1. Combine dry ingredients in a separate bowl and mix together
  2. Add milk to bowl
  3. Take the 1 egg white and stiff to a peak (beat on high power with your stand up mixer or hand mixer for 2-3 minutes until firm and rise up, slowly fold these into the bowl with the rest of the batter (will help with rising and moisture in the final product)
  4. Take your batter and use a spoon and place on a small muffin tray. Just make sure to cover the bottom of the muffin tray because these should be very thin cookies (Chocolate Cookies) to be used to sludge up and throw into the freezer.
  5. It took me 10 minutes at 350 for them to come out perfect, very soft, and moist.
  6. In a separate bowl combine Whey, Yogurt, and Cream cheese and stir to make a protein pudding.
  7. Take your Pudding and place between the cookies and form your Oreos/Whoopie Pies and you're done!
Recipe Notes

Note: These macros above are for each individual pie! Multiply by six if you want to eat it all at once!

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Cellucor COR-Performance Whey

This recipe was made using Cellucor’s COR-Performance Whey, constantly rated one of the best protein powders on the market!

The Chef Bob Transcription

“Today we are going to be using the COR-Performance Cookies & Cream Whey for another Chef Bob recipe. This time we’ll be making homemade whoopie pies, aka homemade Oreos. After seeing one of my students today in class eating a whoopie pie I thought to myself, let’s give it a go!

Dry Ingredients

50 grams of extra-fluffy pancake mix, a little bit of baking powder, three grams of Splenda, eight grams of the sugar-free fat-free pudding mix, and 10 grams of cocoa. So we’ll give ourselves a nice little chocolate base.

Wet Ingredients

Wet ingredient-wise, I have one egg white stiffened to a firm peak (about three to five minutes with a hand mixer), a little bit of vanilla extract added to our dry ingredients, and we’ll do a dash of almond milk. Use around 15 to 20 grams or so, just a little in there to keep it together. Now, last but not least we fold in our egg white.

Now you’re probably thinking, what’s the Cookies and Cream about? This is going to be the filling, so we’re going to bake our whoopie pies, then we’re going to use the filling which I’ve prepared already. The filling was 20 grams of cream cheese, and 75 grams of Greek yogurt and regular plain yogurt. So, around six ounces and 20 grams of the fat-free cream cheese, 20 grams of the COR-Performance whey.

Cooking Instructions

So I’ll fold this together like I have in all my other videos, and I’ll come back and we’ll line up our muffin tray and get these bad boys in the oven!

…..

Now, take a muffin tray and cooking spray, and make sure to spray these really good. Because we’re not going to put a lot of the batter (which is pretty thick) at the bottom, you just want to put enough in there to spread around and cover the bottom. So this way when they cook they come out flat and that’s how we want them. They’re gonna rise but you want to make sure they’re a bit on the flatter side.

So evenly distribute your batter into each of the muffin containers and spread it out with your spoon. And then what we’re gonna do is place it in the oven at 350 for about 10 minutes. This won’t take long, these are very small and very short. Pull them out, let them cool for a bit and and we’ll put our stuffing together and make our homemade whoopie pies.

…..

About 10 minutes in the oven and these came out in nice little small circles. So, I’ll pull out our Cookies & Cream pudding, and all we do is take the pudding and put that in between. Then place a whoopie pie right on top. And repeat the process with all the rest. And that right there ladies and gentlemen will be your Cellucor Cookies & Cream Whoopie Pies, or little mini Oreos. Hope you enjoyed the recipe!”

About the Author: Mike Roberto

Mike Roberto

Mike Roberto is a research scientist and water sports athlete who founded PricePlow. He is a biohacker with extensive experience in supplementation and dietary modification, whose personal expertise stems from several "n=1" experiments done on himself.

Mike's goal is to bridge the gap between nutritional research scientists and non-academics who seek to better their health in a system that has catastrophically failed the public.

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