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  • ⅓ cup cashew butter
  • 2 tablespoons water
  • 1 teaspoon of Stevia
  • 1 Scoop of XOOG Belgian Chocolate Whey Protein Isolate
  • 1 tablespoon of cocoa powder
  • 2 Scoops of XOOG Belgian Chocolate Whey Protein Isolate
  • Just enough water to make a paste (add a few drops at a time)


For Cookie
  • Preheat the oven to 160°C (320°F).
  • Mix all the cookie ingredients together until well combined and the mixture resembles a dough.
  • Roll or press the dough to flatten (easier to roll between sheets of baking paper).
  • Use a cookie cutter to cut 24 circles and lay them on a baking paper-lined cookie tray.
  • Bake for about 12 minutes.
  • Remove from the oven and allow it to cool.
For Filling
  • Mix protein with water for the filling
  • Turn half of the cookies upside down and spread with the filling. Top with the other half of the cookies.

Serves: 12 cookies