Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

For the Cookies: In a large bowl, combine the protein powder, all-purpose flour, coconut flour, brown sugar, sweetener, baking soda, and salt. Mix until the ingredients are combined and there are no clumps. Then add the butter, pancake syrup, and vanilla; mix with a silicone spatula until all the dry ingredients are incorporated and you have a ball of dough. Fold int he white chocolate chips, chopped Twix, and half of the crushed Biscoff cookies into the cookie dough. Then place in the freezer for 5-10 minutes so that it's easier to shape.

Assemble: Break the chocolate chip cookie dough into 8 pieces and roll into a ball with your hands. It helps to add a little water to your palms before rolling to prevent the dough sticking to your hands. For exact macros, make each cookie 32g. Once cookies are rolled out, space them a few inches apart on the baking sheet and then flatten as much as you can without breaking the cookie. You can use the water on the palm trick again or use another sheet of parchment paper sprayed with nonstick cooking spray to flatten the cookies.

Add 1/2 Tbsp (8g) of Biscoff cookie spread to the center of 4 of the cookies.

Take your remaining 4 cookie dough pieces and lay them over the Biscoff cookie spread. Pick them up and pinch the sides together. Once the seams of the cookie are together, gently roll the sides to ensure it stays all together. Then flatten some with your palms.

Add the remaining Biscoff cookies on top of the 4 cookies and press down gently so they stay.

Bake for 8-10 minutes, then take out and transfer to a wire rack to prevent further baking. Let cool and enjoy!