Ingredients

Method

1. 1

   In a large bowl, combine all the dry cookie ingredients: plain flour, baking powder, coconut flour, salt, cocoa powder, zero-calorie sweetener, and protein powder.

2. 2

   Mix the dry ingredients thoroughly until well combined.

3. 3

   Add the wet ingredients to the dry mixture: vanilla extract, low-fat Greek yoghurt, pumpkin purée, and one egg.

4. 4

   Begin mixing the ingredients together. Slowly add milk a little at a time, mixing continuously until a thick, scoopable dough forms.

5. 5

   Wet your hands to prevent sticking and divide the dough into four equal portions. Form each portion into a round, flat cookie shape on a baking tray lined with baking paper.

6. 6

   Bake in a preheated oven at 175°C (350°F) for 18-22 minutes.

7. 7

   Once baked, remove the cookies from the oven and let them cool completely.

8. 8

   In a separate bowl, combine the vanilla yoghurt, sugar-free vanilla pudding mix, 1/2 crushed Oreo, and light whipped cream.

9. 9

   Mix all frosting ingredients together until smooth and well-incorporated.

10. 10

    Once the cookies are cool, transfer the frosting into a piping bag.

11. 11

    Pipe the frosting onto each cookie in a spiral pattern.

12. 12

    Sprinkle the remaining crushed Oreo over the frosting.

13. 13

    Place a mini Oreo in the center of each cookie for garnish.

14. 14

    The cookies are now ready to be served.