Preheat your oven to 355 degrees F (180 degrees C).
Measure out Cashew Butter (120 gram).
In a large bowl combine cashew butter and Granulated Erythritol (2 tablespoon).
Add the Xanthan Gum (3 gram), Soy Flour (40 gram), Coconut Flour (8 gram) and slowly add the Soy Milk (2 tablespoon).
Mix just enough so the dough will come together. It needs to get smooth and soft, easy to handle but not sticky!
Roll out the though between 2 pieces parchment paper. It needs to be 3-5mm thick.
Using 2 round cookies cutters, one slightly larger than the other, cut our circles (you need 16). With the leftover dough, cut off small hearts. I couldn’t find my heart-shaped cookie cutter so I had to do this by hand.
Using something round, like the lid of a bottle or a small jars, press down the center of the bigger rounds. Press the hearts on top of the smaller rounds.
Bake the cookies in the preheated oven for 10 minutes. Remove from the oven and let cool down completely, then drop a teaspoon of Protein Hazelnut Chocolate Spread (1/4 cup) in the center of the larger rounds.
Cover with the smaller one and there you have made healthy, low-carb, gluten-free and vegan nutella cookies!