High-Protein Churro Cheesecake Cookies
These high-protein churro cheesecake cookies are soft, chewy, and filled with a creamy protein-packed cheesecake center. Finished in a cinnamon-sugar coating, they taste like dessert but fuel you like a smart snack. Perfect for meal prep, freezer-friendly, and totally addictive!
Ingredients
For the Cookie Dough:
- 1 cup almond flour
- ½ cup oat flour
- ¼ cup vanilla protein powder
- 2 tbsp coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup Greek yogurt (plain, 2% or full-fat)
- 2 tbsp almond butter
- 2 tbsp almond milk (unsweetened)
- 1 tsp vanilla extract
For the Cheesecake Filling
- ½ cup light cream cheese (softened)
- 2 tbsp Greek yoghurt
- 1 scoop vanilla protein powder
- 1 tsp maple syrup (or sugar-free syrup)
For the Churro Coating
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp melted coconut oil (for brushing)
Instructions
- In a small bowl, mix cream cheese, Greek yogurt, protein powder, and maple syrup until smooth. Scoop into 1-2 tsp disks onto parchment paper and freeze for 30–40 minutes.
- In a bowl, whisk together almond flour, oat flour, protein powder, coconut sugar, baking soda, and salt. Add Greek yogurt, almond butter, almond milk, and vanilla. Mix until a thick dough forms.
- Flatten 1½ tbsp dough in your palm. Place a frozen cheesecake disk in the center. Cover with another 1 tbsp dough, sealing the edges. Roll gently and flatten into a thick cookie. Repeat.
- Preheat oven to 350°F (175°C). Place cookies on a parchment-lined tray and bake for 10–12 minutes until edges are set. Do not overbake.
- While still warm, brush each cookie with coconut oil. In a bowl, mix cinnamon and coconut sugar, then roll each cookie to coat.
Notes
Notes
- Oat flour can be replaced with more almond flour for grain-free version.
- To make keto, sub oat flour and coconut sugar with almond flour and erythritol.
- Use plant-based protein and dairy-free yogurt and cream cheese for a vegan version.