Cookies & Cream Protein Squares (High Protein & Dessert-Inspired) – Easy, No-Bake Snack

These cookies & cream protein squares taste like a treat but pack a serious protein boost. They’re soft, chewy, and satisfy that Oreo craving without going overboard on sugar. No baking, no blender, no fuss—just a bowl, a pan, and a chill in the fridge.

Keep a batch on hand for post-workout, afternoon slumps, or a sweet tooth moment that still fits your goals.

What Makes This Special

These squares deliver classic cookies & cream flavor with a better macro profile. The texture is the sweet spot: creamy from nut butter, chewy from oats, and crunchy from cookie bits. They come together in 15 minutes and set in the fridge while you go about your day.

Plus, the recipe is flexible, so you can tweak sweetness, protein, and texture to your taste.

They’re also budget-friendly compared to store-bought protein bars, and you know exactly what goes in. Make them once, and they’ll become a weekly routine.

Shopping List

• Vanilla or cookies & cream protein powder (whey or plant-based), 1 1/2 cups (about 45–50 g of protein total)
• Rolled oats (quick oats also work), 1 cup
• Almond butter or peanut butter, 1/2 cup (natural, no-stir preferred)
• Greek yogurt (plain, 2% or nonfat), 1 cup
• Maple syrup or honey, 2–4 tablespoons (adjust to taste)
• Vanilla extract, 1 teaspoon
• Salt, a pinch
• Crushed chocolate sandwich cookies (like Oreos), 6–8 cookies
• Mini chocolate chips or chopped dark chocolate, 1/4 cup (optional)
• Milk (dairy or non-dairy), 2–4 tablespoons as needed for texture
• Coconut oil, 1 tablespoon (optional, for smoother texture)
• White chocolate for drizzle, 1/4 cup (optional)
• Flaky salt (optional, for finishing)

How to Make It

1. Line your pan. Use an 8×8-inch square pan. Line with parchment paper, leaving overhang for easy lifting.
2. Mix the wet base. In a large bowl, stir almond butter, Greek yogurt, maple syrup, vanilla, and coconut oil (if using) until smooth.
3. Add the dry ingredients. Stir in protein powder, oats, and a pinch of salt.

   The mixture should be thick but workable.

4. Adjust texture. If it’s too crumbly, add milk 1 tablespoon at a time. If it’s too sticky, add a bit more oats or protein powder. You’re aiming for a soft cookie-dough texture that presses together cleanly.
5. Fold in the fun. Gently mix in crushed sandwich cookies and mini chocolate chips.

   Leave some cookie bits larger for that classic cookies & cream vibe.

6. Press and smooth. Transfer mixture to the pan. Press firmly into an even layer using a spatula or the back of a spoon. Add a few extra cookie crumbles on top and press them in.
7. Optional drizzle. Melt white chocolate (microwave in short bursts) and drizzle over the top.

   Sprinkle flaky salt if you like a sweet-salty finish.

8. Chill to set. Refrigerate for at least 2 hours, or freeze for 45 minutes until firm.
9. Slice and serve. Lift out by the parchment, cut into 12–16 squares, and enjoy.

Keeping It Fresh

Store squares in an airtight container in the fridge for up to 1 week. For longer storage, freeze them in a single layer, then transfer to a bag or container with parchment between layers. They thaw quickly—about 10–15 minutes at room temperature.

If you plan to pack them for the day, wrap individually so they hold their shape.

Benefits of This Recipe

• High protein. Between the protein powder and Greek yogurt, each square can offer 8–12 grams of protein depending on how you slice them.
• No bake. Quick, convenient, and summer-friendly.
• Balanced texture. Chewy, creamy, and crunchy, so it actually feels like dessert.
• Customizable sweetness. Use less or more syrup to match your taste.
• Better ingredients. You control the fats, sugars, and add-ins—no mystery fillers.

Pitfalls to Watch Out For

• Too dry or crumbly. This usually means not enough moisture. Add a splash of milk or a bit more yogurt until it holds together.
• Too sticky or soft. Mix in more oats or a touch of protein powder. Then chill longer to set.
• Chalky taste. Some protein powders are chalkier than others.

  Vanilla, cookies & cream, or a blend with casein often gives a richer, less gritty texture.

• Overmixing cookie pieces. Stir gently at the end so you keep some crunchy chunks.
• Skipping the chill. The set time matters. It firms the bars and develops flavor.

Variations You Can Try

• Low-sugar swap. Use a zero-calorie syrup or reduce the sweetener. Choose sugar-free sandwich cookies if preferred.
• Gluten-free. Use certified gluten-free oats and a gluten-free sandwich cookie alternative.
• Plant-based. Swap Greek yogurt for a thick coconut or almond yogurt and use a plant-based protein powder.

  Pick vegan sandwich cookies.

• Double chocolate. Use chocolate protein powder and add cocoa powder (1–2 tablespoons). Keep the cookie pieces for contrast.
• Crunch boost. Add crushed rice cereal or cacao nibs for extra texture.
• Peanut butter cup vibe. Use peanut butter and swirl in a little melted dark chocolate before chilling.
• Mint cookies & cream. Add 1/4 teaspoon peppermint extract and use dark chocolate chips.

FAQ

Can I use only casein or only whey protein?

Yes. Casein gives a thicker, more dessert-like texture, while whey can be softer and a bit stickier.

If using only whey, go easy on the milk and add a touch more oats to keep it firm.

Do I have to use Greek yogurt?

No, but it adds creaminess and protein. You can swap in cottage cheese blended smooth, or a thick dairy-free yogurt for a similar result.

How sweet are these?

Moderately sweet—like a soft cookie bar. If you prefer a less sweet version, reduce the syrup and rely on the cookie pieces and chocolate chips for pops of sweetness.

What’s the best way to crush the cookies?

Place them in a zip-top bag and lightly smash with a rolling pin or the bottom of a jar.

Aim for a mix of crumbs and chunks for that classic cookies & cream texture.

Can I skip the oats?

You can, but you’ll need a binder. Try fine almond flour or coconut flour (start with 1–2 tablespoons—coconut flour is very absorbent) to keep the dough cohesive.

How do I prevent them from sticking to the pan?

Use parchment with overhang and press the mixture firmly. A light spritz of cooking spray under the parchment can help the paper stay in place.

What if I don’t have white chocolate for the drizzle?

Skip it or drizzle melted dark chocolate.

You can also mix a teaspoon of coconut oil with a little cocoa powder and sweetener for a quick DIY drizzle.

How many squares should I cut?

For snack-sized portions, cut 16 squares. For meal-prep bars, cut 9 or 12 larger pieces. Adjust based on your macros and hunger.

Can I make these ahead for the week?

Absolutely.

They hold well in the fridge and taste even better on day two after the flavors meld. Wrap individually for grab-and-go convenience.

Do these work as a pre- or post-workout snack?

Yes. They’re a great post-workout option thanks to the protein and carbs.

For pre-workout, a smaller piece 45–60 minutes before training works well.

Final Thoughts

Cookies & cream protein squares give you that dessert moment without derailing your day. They’re fast to make, easy to customize, and friendly to meal prep. Keep the base the same, then play with the mix-ins until it’s your perfect bar.

Next time the craving hits, you’ll already have a batch chilling and ready to go.