Ingredients

• 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)

Instructions

• 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.

• 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.