These Protein Whoopie Pies are my favorite healthy twist on a classic treat—soft, cake-like chocolate cookies sandwiched with a creamy, protein-packed filling. Made with Greek yogurt, protein powder, and almond butter, they’re a guilt-free snack or dessert that satisfies my sweet tooth while fueling my body.
Why You’ll Love This Recipe
I love how these whoopie pies manage to be indulgent yet incredibly nutritious. They’re sugar-free, low in calories, and rich in protein—perfect for post-workout recovery or a healthy dessert. With a soft texture and rich cocoa flavor, these treats feel like a cheat day without actually being one.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cakes:
- ½ cup chocolate protein powder (whey-casein blend preferred)
- ½ cup black cocoa powder or regular cacao powder
- ½ cup whole wheat pastry flour
- 4 tablespoons zero-calorie 1:1 sugar replacement
- ½ teaspoon baking soda
- 1 cup non-fat Greek yogurt
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons + 2 teaspoons almond or cashew butter
For the filling:
- 3 oz reduced fat cream cheese
- ½ cup non-fat Greek yogurt
- ⅔ cup vanilla protein powder (whey-casein blend)
- 2 tablespoons unsweetened almond milk
Directions
- I preheat the oven to 350°F and line a baking pan with parchment paper.
- In a bowl, I whisk together the flour, protein powder, cocoa powder, sweetener, and baking soda.
- In a separate large bowl, I whisk the Greek yogurt, almond milk, and vanilla extract.
- I gently fold the dry ingredients into the wet mixture until just combined, then fold in the almond butter. The batter should be thick.
- I cover the bowl and chill the batter in the fridge for 15 minutes.
- I scoop about 2 tablespoons of batter for each cookie and shape them into domes on the baking sheet, spacing them about 2 inches apart. I get about 20 cookies.
- I bake for 12–15 minutes, then let the cookie-cakes cool completely on a wire rack.
To assemble the whoopie pies:
8. Once cooled, I whisk together the cream cheese, Greek yogurt, protein powder, and almond milk until smooth and creamy.
9. I scoop 1–2 tablespoons of filling onto the flat side of one cookie, spread it evenly, and top with another cookie.
10. I repeat until all the whoopie pies are assembled.
Servings and timing
This recipe makes 10 whoopie pies.
Prep time: 10 minutes
Cook time: 15 minutes
Chill time: 12 minutes
Total time: 37 minutes
Storage/reheating
I store these in an airtight container in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them individually wrapped and thaw in the fridge or at room temperature. The filling stays firm and creamy, and the cookies stay soft even after chilling.
FAQs
Can I use a different protein powder?
Yes, but I prefer a whey-casein blend for the best texture. Pure whey can make the cookies too dry or dense.
Do I need to use black cocoa powder?
Not necessarily. I use it for a deeper chocolate flavor and darker color, but regular cocoa powder works just fine.
Can I use a different sweetener?
Absolutely. I use a 1:1 sugar replacement like monk fruit or erythritol, but any granulated sugar alternative should work.
Can I make these dairy-free?
Yes, I substitute the Greek yogurt and cream cheese with plant-based versions and use a vegan protein powder.
How do I keep the filling from being too thick?
If it’s too thick, I add a little more almond milk, one teaspoon at a time, until it reaches a spreadable consistency.
What’s the best way to chill the dough?
I just place the covered bowl in the fridge for about 15 minutes—it helps the batter firm up and makes shaping the cookies easier.
Are these good for post-workout?
Yes, I often enjoy one after training—they’re rich in protein, low in sugar, and feel like a reward.
Can I make these ahead of time?
Definitely. I make the cookie-cakes and filling a day in advance and assemble the pies just before serving for the freshest texture.
How do I get the cookies evenly shaped?
I use a cookie scoop or tablespoon to portion the batter evenly and gently shape each dome with damp hands.
Can I add flavor variations?
Yes, I sometimes add peppermint extract, cinnamon, or a peanut butter twist to the filling for variety.
Conclusion
These Protein Whoopie Pies have become one of my favorite ways to enjoy something sweet without sacrificing nutrition. They’re soft, rich, and satisfying, with a creamy filling that adds just the right touch of indulgence. Whether I’m grabbing one after a workout or as a mid-day snack, they always hit the spot.
Print
Protein Whoopie Pies
- Total Time: 25 minutes
- Yield: 10 whoopie pies
Description
These protein whoopie pies are a soft, rich, and healthy treat packed with chocolate flavor and a creamy vanilla protein filling. A low-calorie, sugar-free dessert perfect for fitness snacks or post-workout fuel.
Ingredients
Cookies:
½ cup chocolate protein powder (45g)
½ cup cocoa powder (40g)
½ cup whole wheat pastry flour (60g)
4 tbsp zero-calorie sweetener (48g)
½ tsp baking soda
1 cup non-fat Greek yogurt (225g)
⅓ cup unsweetened almond milk (80ml)
1 tsp vanilla extract
2 tbsp + 2 tsp almond/cashew butter (42g)
Filling:
3 oz reduced fat cream cheese (84g)
½ cup non-fat Greek yogurt (112g)
⅔ cup vanilla protein powder (60g)
2 tbsp unsweetened almond milk (30ml)
Instructions
Preheat oven to 350°F. Line pan with parchment.
Mix dry ingredients.
Whisk yogurt, milk, vanilla separately.
Fold dry into wet. Add nut butter. Chill dough 15 mins.
Scoop batter onto tray into 20 rounds. Bake 12–15 mins. Cool.
Mix filling ingredients until smooth.
Assemble whoopie pies with filling.
Notes
Don’t over-mix batter or it may become dense.
Store in fridge for up to 5 days in airtight container.
Substitute flours or nut butters as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
