Hazel Nutter protein cookies

Start by preheating your oven to 190°c or gas mark 5. Line two large trays with baking paper or silicon mats

Add the dairy-free spread, Carb Killa^® spread and coconut sugar into a large mixing bowl and beat everything together until smooth and creamy. Alternatively, you can use an electric mixer – we’d recommend this if using margarine straight from the fridge or, if mixing by hand, allow time for the margarine to soften before trying to mix

Next, gently mix in the flour and Hydra 6^® protein powder until the mixture turns into a ‘soft dough’

Place the dough onto a lightly floured surface and roll out to around ½ cm thick. Sprinkle the top with a little flour to avoid sticking to the rolling pin

Using a circle cookie cutter (roughly 6cm wide), cut circle shapes from the rolled out dough. Use a smaller heart shaped cutter to cut a heart shaped hole into the centre of your dough circles

After this, carefully place your shapes onto the lined baking trays. Re-roll and cut the dough until it is all used up

Bake the cookies for 15 minutes then leave to cool for 10 minutes before transferring to a wire rack to cool completely

Once cooled, spread half of the cookies with Carb Killa^® Hazel Nutter spread and then top each with another cookie

To finish, lightly dust with icing sugar