Oreo Protein Dunkaroos

1.) Preheat oven to 350 degrees F. Add your dry dunkaroo ingredients into a bowl. Mix together. Then add your wet ingredients into another bowl and mix those together. Now add ⅓ dry ingredients into the bowl of wet ingredients and mix that in. Repeat this process 2 more times till all the dry ingredients are mixed in and you have a thick cookie dough like consistency. Now add your dough to the freezer for 5-7 minutes.
2.) You’ll notice when taking your cookie dough out of the freezer, the dough has thickened up a bit more. Now take your oven safe baking pan/cookie sheet and cover with parchment paper. Then lightly wet your hands and form the cookie dough into 25 small dough ball. You’ll have to continue to wet your hands every couple dough balls. Add dough ball to pan covered in parchment paper spaced out the best you can so they don’t touch each other and have room to be pressed into shape.
3.) Then once you have your dough balls, lightly wet your fingers again and press the dough balls into the shape of small cookies. Once all cookie dough balls are pressed into shape, add to the oven for about 3 minutes max. I HIGHLY recommend to lean on the side of undercooked rather than overcooked. So taking them out right at 3 minutes will ensure you have nice and soft cookie consistency.
4.) When you take them out, take off gently with a spatula and add to a cooling rack to cool till at room temperature.
5.) While those are cooling, it’s time to make up your dunkaroo dip! Add all your dry dip ingredients (except for oreo) to the bowl and mix. Then slowly add 20ml of cold water and mix and repeat 10ml at a time after till you have a thick but not too thick consistency. Then add in your greek yogurt and mix in super well. Then add to freezer for 10-15 minutes to help it cool and thicken up some more.
6.) Then once all is ready to go, add your crushed oreo to your dip and then enjoy your dunkaroos!

– Adding in 4g of Sugar Free/Fat Free Pudding mix will make your dips will make the dip even thicker and add a lot of flavor. Totally optional. Any frosting, cookie butter, dip you see in the school did not have it in the recipe/pictured end product.
– If you want to lower the protein and add more carbs, use a 1:1 ratio subbing out protein powder for all purpose flour. Also, you’ll want to add in 2-3ml of vanilla extract and a 1-2g extra of sweetener to make up for the lack of sweetness coming from the protein powder.
– If you do not have black cocoa powder and want to use regular baking cocoa, you will need to use twice as much regular cocoa powder because it is not as absorbent as black cocoa powder.