– 40g sukrin gold syrup
– 50g pistachio butter
– 22g fat free sugar free pistachio pudding mix
– 50g vanilla whey
– Stevia/Splenda to taste
– water to consistency
Melt sukrin gold syrup in a bowl for about 10 seconds.
Stir in pistachio butter, pudding mix, Stevia/Splenda, and whey.
Add water very slowly, and only a little bit at a time until a dough consistency is reached (about 1-2 tbsp). You do not want it to be too sticky, that’s why you should only add a little bit of water at a time as you use your hands to knead to cookie dough consistency.
Flatten out dough onto parchment paper and place in refrigerator for at least an hour to harden.