High Protein Loaded Biscoff Cookies

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Soft, thick, bakery-style cookies packed with warm Biscoff flavor, a creamy protein frosting, and just the right balance of sweetness and structure.

I know biscoff recipes have been trending on most platforms recently, and for good reason.

A Cookie That Looks as Good as It Tastes

These cookies come out golden on the edges, soft in the center, and topped with a silky Biscoff yogurt frosting.

I’ll be honest. I wanted a cookie that felt indulgent but still hit my protein goals without tasting like a compromise.

They’re one of my go-to high protein treats when I want something sweet but still on track.

Why You Will Love This Recipe

• Each cookie packs 24g of protein, making it actually filling
• Low calorie and lower sugar compared to traditional Biscoff cookies
• Soft, thick texture with a creamy frosting layer
• Easy to make with simple, accessible ingredients
• Customizable toppings depending on your cravings
• Great for meal prep or make-ahead desserts
• Stores well without drying out (if you follow the tips)

Dietary Benefits

These high protein loaded Biscoff cookies are designed with balance in mind:

• High protein: 24g per cookie
• Lower carb option: Can be adjusted depending on flour choice
• Refined sugar-free: Uses monk fruit sweetener
• Make-ahead friendly: Batter and frosting can be prepped ahead
• Storage-friendly: Keeps well in the fridge for several days

Net carbs will vary depending on your flour and Biscoff usage, but you can expect a moderate low-carb treat rather than strict keto.

Ingredients You Need

For the Cookies

• Coconut Flour (24g) Absorbs moisture and gives structure. Do not substitute 1:1 with other flours. If replacing, reduce quantity and expect a softer dough.
• Self-Raising Flour (30g) Adds lift and softness. You can use plain flour + 1 tsp baking powder. For a lower-carb option, try almond flour, but expect a denser texture.
• Monkfruit Sweetener (50g) Keeps the cookies sugar-free. Avoid liquid sweeteners here as they change texture.

• Protein Powder (1 scoop, vanilla recommended) Adds structure and protein. Use a whey-casein blend if possible. Pure whey can make cookies slightly drier.

• Biscoff Biscuits (2, crushed) Adds flavor and texture. This is not low-carb, so adjust or reduce if needed.

• Vanilla Extract (1 tsp) Enhances overall flavor.

• Low Fat Greek Yogurt (170g) The key to moisture. Do not skip or reduce too much or the cookies will turn dry.

• Egg (1) Binds everything together.

For the Frosting

• Greek Yogurt (170g) Creates a creamy, tangy base.

• Protein Powder (½ scoop) Thickens and adds sweetness.
• Sugar-Free Icing Powder (30g) Smooth sweetness without graininess.

• Biscoff Spread (40g, melted) Adds richness. Half goes into frosting, half for topping.

Toppings (Optional)

• Crushed Biscoff biscuit
• Extra melted Biscoff drizzle

Step-by-Step Directions

Preheat your oven to 180°C (350°F) and line a baking tray.

Mix dry ingredients In a bowl, combine coconut flour, self-raising flour, sweetener, and protein powder.

Add wet ingredients Stir in Greek yogurt, egg, vanilla, and crushed Biscoff biscuits.

Adjust the texture The batter should be thick but scoopable.

Too thick? Add small splashes of milk.

Too runny? Chill in the fridge for 10–15 minutes. This step is critical for proper shaping.

Shape the cookies Divide into 4 portions and shape into thick cookies on the tray.

Bake for 10–12 minutes The tops should be set and just firm to the touch. Do not overbake.

Cool completely This helps them firm up and prevents the frosting from melting.

Make the frosting Mix yogurt, protein powder, icing powder, and half the melted Biscoff. Chill until thick.

Frost and decorate Spread frosting over each cookie, drizzle remaining Biscoff, and add crushed biscuit topping.

Tips for Success

• Do not skip the yogurt I tried reducing it once, and the cookies turned dry and crumbly.
• Watch your batter consistency This recipe depends heavily on getting that “thick but scoopable” texture right.
• Avoid overbaking Even 2 extra minutes can dry them out.
• Protein powder matters Some brands absorb more liquid. If your dough feels off, adjust with milk or chilling.
• Chill if needed If your dough spreads too much, chilling fixes it.

Frequently Asked Questions

Are these cookies keto?

Not strictly. They are lower in carbs and sugar, but Biscoff biscuits and spread add carbs. You can reduce or replace them for a more keto-friendly version.

How many net carbs per cookie?

Net carbs will vary depending on substitutions, but expect moderate low-carb levels rather than ultra-low keto.

Can I store these cookies?

Yes. Store in an airtight container in the fridge for up to 4 days. The frosting holds well.

Can I freeze them?

You can freeze the cookies without frosting for up to 2 months. Add frosting fresh after thawing for best texture.

Want to Save This Recipe?

If you love having high protein treats ready to go, save this recipe or bookmark it for later. It’s one of those recipes you’ll come back to when cravings hit but you still want to stay on track.

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