High Protein Cookies and Cream Oreo Donuts

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Soft-baked chocolate donuts with a tender crumb, creamy cookies-and-cream frosting, and a finish that feels indulgent while staying shockingly easy.

If you want an indulgent rich dessert but dont want to sacrifice your macros, this one is for you.

These donuts look bakery-worthy. Smooth, glossy frosting. A generous sprinkle of crushed Oreos that makes them feel like a atar baker, not something you whipped up at home in under 30 minutes.

I tried out this recipe because I wanted a protein-forward donut that actually tasted like a donut. Not rubbery, Not dry, and definitely Not “close enough.”

Why You Will Love This Recipe

• Each donut comes in at just 95 calories with double-digit protein
• Soft and fluffy texture, not dense or gummy
• Simple ingredients you can find at most grocery stores
• Baked, not fried, so no oil mess or splatter
• High protein frosting that actually sets in the fridge
• Easy to meal prep and store for the week
• Perfect for when you want dessert without the sugar crash

Dietary Notes

These are high protein donuts made with yogurt and protein powder, and they are lower calorie than traditional donuts. They are not keto, due to the oat flour and Oreos, but they are macro-friendly, portion-controlled, and easy to fit into a calorie-conscious or balanced low-sugar lifestyle.

Per donut (based on 6 donuts):

• Calories: 95
• Carbs: ~11g
• Fiber: ~1–2g
• Net carbs: ~9–10g
• Protein: ~11g
• Fat: ~1.3g

They store well, can be made ahead, and keep their texture beautifully in the fridge.

Ingredients You Need

Oat Flour (50g)

Provides structure and softness. You can blend rolled oats into a fine flour. Do not substitute coconut flour or almond flour here. They will completely change the texture and make the donuts dry.

Black Cocoa Powder (1 tsp)

Gives that classic Oreo-style chocolate flavor and dark color. Regular cocoa powder works, but the donuts will be lighter in color and slightly less “cookies and cream” tasting.

Natural Brown Sweetener (25g)

Natvia brown sweetener works well, but stevia blends, erythritol, or monk fruit sweeteners are all fine. Avoid liquid sweeteners as they throw off the batter consistency.

Baking Powder (1 tsp)

Essential for lift. Make sure it’s fresh or the donuts will bake up flat.

Salt (dash)

Do not skip. It balances the sweetness and deepens the chocolate flavor.

Egg (1, whisked)

Adds structure and protein. I do not recommend egg substitutes here.

Low Fat Flavored Yogurt (120g)

Vanilla yogurt keeps the crumb moist and tender. Greek-style yogurts are fine, but very thick yogurts may need a tablespoon of milk to loosen the batter.

Vanilla Extract (1 tsp)

Rounds out the flavor and enhances the sweetness.

Cookies & Cream Frosting

Low Fat Flavored Yogurt (140g)

Acts as the frosting base. Choose vanilla or cookies and cream for best results.

Cookies & Cream Protein Powder (½ scoop)

Adds structure and protein. Different brands vary in thickness, so add slowly and mix well.

Low Sugar Chocolate Sauce (50ml)

Used as a drizzle. Too much will make the frosting slide, so measure carefully.

Mini Oreos (½ bag, crushed)

For topping. These are not optional if you want that classic cookies and cream finish.

Step-by-Step Directions

Preheat your oven to 180°C (350°F) and generously grease a donut tray. This batter sticks if the pan isn’t well greased.

In a mixing bowl, combine the oat flour, black cocoa powder, sweetener, baking powder, and salt. Stir until evenly mixed.

Add the whisked egg, yogurt, and vanilla extract. Mix until the batter is thick, smooth, and scoopable. There should be no dry pockets.

Spoon or pipe the batter evenly into the donut tray, filling each cavity about three-quarters full.

Bake for 15 minutes, or until the donuts feel just firm to the touch and spring back lightly.

Remove from the oven and let cool in the pan for 10 minutes before flipping them out. Do not frost while warm.

To make the frosting, mix the yogurt and protein powder until smooth and thick but spreadable.

Dip each cooled donut into the frosting, then drizzle with chocolate sauce and sprinkle with crushed Oreos.

Place the donuts in the fridge for 20–30 minutes to allow the frosting to set before serving.

Tips for Success

• Grease the donut tray thoroughly. I skipped this once and lost half a donut to the pan.
• Do not overbake. Even two extra minutes will dry them out. They should be soft, not crisp.
• Let the donuts cool completely before frosting or the topping will slide right off.
• Add protein powder slowly to the frosting. Some brands thicken faster than others.
• Store in the fridge uncovered for the first hour so the frosting can fully set.

Frequently Asked Questions

Can I make these without protein powder?

The frosting relies on protein powder for structure. Without it, the topping will be runny and won’t set properly.

Are these keto donuts?

No. These are high protein, low calorie donuts, but the oat flour and Oreos mean they are not keto.

How should I store them?

Store in an airtight container in the fridge for up to 4 days. The texture stays soft and the frosting holds well.

Can I freeze them?

Freeze the unfrosted donuts only. Thaw, then frost fresh for best texture.

If you loved these donuts, save this recipe so it’s ready the next time a cookie-and-cream craving hits. I also share new high-protein, low-calorie desserts regularly, and they’re all tested until they work exactly the way you expect.

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