✳️ Macros (makes 7 cookies):
98 Cals, 9g Carbs, 2g Fat, 11g Protein
✳️ Ingredients for Wet Ingredients:
170g (3/4 Cup) Plain or Vanilla Nonfat Greek Yogurt
30mL (2tbsp) Almond Milk or Water
16g (1 tbsp) Biscoff Spread
1 Medium Egg
✳️ Ingredients for Dry Ingredients:
40g (1/3 Cup) All Purpose Flour
1 Scoop Vanilla Protein Powder (I used @legion – code nickkaz saves 20%)
96g (1/2 Cup) Granular Sugar Substitute (I used Swerve)
24g (3 tbsp) PBfit Peanut Butter Powder
4g (2/3 tsp) Baking Soda
1g (1/2 tsp) Salt
✳️ Ingredients for Frosting:
170g (3/4 Cup) Plain or Vanilla Nonfat Greek Yogurt
7g (1 tbsp) Sugar Free/Fat Free Vanilla or Cheesecake Pudding Mix
48g (1/4 Cup) Real Powdered Sugar (*optional*)
24g (2 tbsp) Powdered Sugar Substitute (I used Swerve)
✳️ Ingredients for Decoration (*optional*):
Biscoff Cookie on Each
👉 Optional ingredients are not included in da macros.
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab a mixing bowl. Add ingredients for wet ingredients. Mix.
3. Grab another mixing bowl. Add ingredients for dry ingredients. Mix.
4. Combine wet ingredients with dry ingredients. Mix thoroughly and avoid clumping. Mix again.
5. Add cookie dough to fridge for 15 minutes.
6. Grab two cookie sheets. Spray both with cooking spray or add parchment paper. Add formed cookies to both baking sheets.
7. Bake at 350 degrees for 13-15 minutes (take out slightly underdone as they will cook out of the oven).
8. While cookies are cooling grab mixing bowl and add ingredients for frosting. Mix. Add to fridge for 10 minutes.
9. Top cookies with mixed frosting (I used a piping bag to make a swirl). Add ingredients for decoration (*optional*). Then enjoy!