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GIANT BISCOFF COOKIE BUTTER CLOUD COOKIE

1h 15m
Serves 1
youtube.com

GIANT BISCOFF COOKIE BUTTER CLOUD COOKIE

youtube.com
1h 15m
Serves 1

Directions

  1. 1Beat four egg whites until foamy.
  2. 2Add a sprinkle of cream of tartar to the egg whites to help them foam up.
  3. 3Once egg whites are foamy, add 60 grams of erythritol and 10 grams of corn starch.
  4. 4Beat the mixture for three whole minutes until super thick and fluffy.
  5. 5Add a pinch of salt to the thickened egg white mixture.
  6. 6Add a packet of sweetener to the mixture.
  7. 7Add 10 grams of cookie butter emulsion to the mixture.
  8. 8Mix everything quickly to incorporate the cookie butter emulsion.
  9. 9Spray parchment paper with oil.
  10. 10Transfer the mixture onto the parchment paper to form a giant cookie.
  11. 11Bake the cookie at 325 degrees Fahrenheit for one hour.
  12. 12Combine 100 grams of Greek yogurt, 30 grams of sugar-free syrup, 7 grams of butterscotch pudding mix, a tiny pinch of cinnamon, a pinch of salt, 20 grams of erythritol, and a packet of sweetener for the spread.
  13. 13Add 15 grams of cookie butter emulsion to the spread mixture.
  14. 14Whisk all the spread ingredients together until creamy and well combined.
  15. 15Taste the spread and adjust sweetness if desired.
  16. 16Toss the spread in the fridge to chill and thicken for about an hour.
  17. 17Let the baked cookie rest for 15 minutes to get crispy and crunchy.
  18. 18Spread the thickened frosting evenly over the giant cookie.

Ingredients

  • 100 g Greek Yogurt
  • 8 g Butterscotch Pudding Mix
  • 30 g SF Maple Syrup
  • 20 g Erythritol/Sugar Replacement Sweetener
  • 15 g Cookie Butter Emulsion
  • Pinch Salt
  • Pinch Cinnamon
  • 4 Egg Whites
  • 60 g Erythritol/Sugar Replacement Sweetener
  • 10 g Corn Starch
  • 10 g Cookie Butter Emulsion
  • Pinch Salt
  • 1 packet Sweetener
  • Cream of Tartar

Equipment

bowlwhiskovenparchment paperoil sprayspatulafood scale

Tips

  • You can reuse parchment paper a few times.
  • Butterscotch pudding mix gives a buttery cookie butter taste, but vanilla or white chocolate pudding mix can also be used.
  • Add more sugar-free sugar or sweetener if you like things super sweet.

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