High Protein Loaded Biscoff Cookies

vegetarian ⓘ

4 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 35g Self Raising Flour (Vetta Smart Self Raising Flour - can be substituted for 35g plain flour + 1 tsp baking powder)
• 25g Coconut Flour
• 50g Natural Sweetener (Natvia Natural Sweetener)
• 1 Scoop Vanilla Whey Casein Blend Protein Powder (or your choice of flavour)
• 10g Powdered Peanut Butter
• 1 Egg (whisked)
• 1 Tsp Vanilla Extract or Cookie Butter Extract
• 170g Flavoured Greek Yoghurt (YoPro Vanilla)
• 100ml Skim Milk
• 1 Crushed Biscoff Biscuit
• 120g Pure Pumpkin Pure
• 200g Flavoured Yoghurt (YoPro Caramel)
• 50g Light Whipped Cream
• 50g Sugar Free Icing Powder (Lakanto)
• 1 Crushed Biscoff Biscuit
• 50g Melted Biscoff Spread

Instructions

1. Combine the self-raising flour, coconut flour, sweetener, protein powder, and powdered peanut butter in a bowl, mixing well to prevent lumps.
2. Incorporate the whisked egg, vanilla or cookie butter extract, and flavoured Greek yoghurt into the dry mixture.
3. Gradually pour in the skim milk while stirring until the batter reaches a thick, cookie-like consistency.
4. Fold in the crushed Biscoff biscuit and pumpkin puree.
5. Shape the dough into four equal portions using wet hands and place them on a greased baking sheet lined with parchment paper.
6. Bake at 175°C (350°F) for 13 to 16 minutes, then allow to cool for 10 minutes.
7. Prepare the frosting by mixing the flavoured yoghurt, light whipped cream, and sugar-free icing powder in a bowl, then refrigerate until slightly thickened.
8. Spread the frosting evenly over the cooled cookies and garnish with crushed Biscoff biscuit and a drizzle of melted Biscoff spread.