Directions
- 1In a large mixing bowl, add the dry ingredients: self rising flour (30g), coconut flour (42g), cocoa powder (40g), zero calorie sweetener (1 cup), chocolate casein blend protein powder (1 scoop).
- 2Add the wet ingredients: egg (1), vanilla extract (1 tsp), plain non fat greek yogurt (170g), pumpkin puree (122g).
- 3Mix well, adding almond milk (3 tbsp) to reach a thick cookie dough consistency.
- 4Place parchment paper on a baking sheet.
- 5Form the dough into four cookie shapes and bake at 350 for 18 minutes.
- 6Let the cookies cool completely before topping.
- 7In a smaller mixing bowl, mix the cheesecake topping ingredients: plain non fat greek yogurt (170g), sugar free cheesecake pudding mix (7g), sugar free cool whip (2 tbsp).
- 8Once cooled, pipe or spoon the cheesecake topping onto each cookie.
- 9Divide three Oreo Thins among the four cookies.
Ingredients
- 30 grams self rising flour
- 42 grams coconut flour
- 40 grams cocoa powder
- 1 cup zero calorie sweetener
- 1 scoop chocolate casein blend protein powder
- 1 egg
- 1 teaspoon vanilla extract
- 170 grams plain non fat greek yogurt
- 122 grams pumpkin puree
- 3 tablespoons almond milk
- 170 grams plain non fat greek yogurt
- 7 grams sugar free cheesecake pudding mix
- 2 tablespoons sugar free cool whip
- 3 Oreo Thins
Equipment
large mixing bowlbaking sheetparchment paperpiping bag (optional)
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