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In a bowl add plain flour, coconut flour, sweetener, protein powder, powdered peanut butter and mix well to avoid clumping
Add a whisked egg, vanilla or cookie butter extract, flavoured yoghurt and mix well
Slowly add skim milk while mixing until you have a thick, cookie batter like consistency
Add a biscoff biscuit with pumpkin puree and mix once more
Wet your hands and equally form 4 cookies then place them on a lightly greased baking tray lined with baking paper
Oven bake at 175C/350F for 13-16 minutes then let them cool for 10 minutes
To make the frosting in a bowl mix together flavoured yoghurt, light whipped cream and sugar free icing powder. Set in the fridge to slightly thicken
Equally spread the frosting across each cookie then top with a crushed biscoff biscuit and drizzle melted biscoff spread across the cookies and enjoy
313 cal 27g protein