Prep time: 20 minutes

Cooking time: 15 minutes

Number of servings: 7 cookies

Nutrition Value 1 cookie

Kcal 328

Protein 11.6g

Carbs 17.7g

Fat 21.7g

Show them you care with these sweet Valentine's Day Cookies. If you've forgotten to get them a card, the smell of these cookies fresh from the oven will certainly win them over. Not all romantic gestures have to involve money or dates, share these cookies with loved ones and show them you care.

Cookie Ingredients

For the cookies

1 scoop Pea Protein Mixed Strawberries

4tbsp almond butter

5tbsp butter/coconut oil, melted

4tbsp almond flour

4tbsp coconut flour

4tbsp agave syrup

2tbs almond milk

For the icing

1 scoop (5g) Nutristrength Beet Powder

35g coconut oil, melted

1tbsp agave

1tbsp full fat coconut cream

Raspberry & Beet Jam

1 scoop (5g) Nutristrength Beet Powder

1 cup raspberry

1 ½ tbsp chia seeds

1 tbsp warm water

2tbsp agave syrup

Cookie Method

1. Preheat oven to 180°C

2. Mix all the ingredients together until you form a dough. Roll out the dough on greaseproof paper and, using a heart-shaped cookie cutter, cut out cookies and transfer to prepared baking sheets.

3. Bake until the edges are lightly golden, 10-15 minutes.

4. Remove from the oven and allow to cool on the baking tray.

5. For the icing, place all ingredients in a small pot and boil over medium heat, stirring frequently, for a few minutes until raspberries have broken down and the mixture slightly thickens.

6. For the icing, mix beet powder, agave syrup, melted coconut oil and coconut cream. Whisk until evenly combined.

7. When the cookies have cooled, spread the jam onto the base of the cookie and top with another cookie. Press the sides together, then dip one side of the cookie in the icing. Place in the freezer to set for 10 minutes.

8. Store in an airtight container where they will last up to a week. Enjoy!

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