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This protein cookie butter is a delicious thick and creamy spread that packs in over 12 grams of protein! No refined sugar and low in calories, it’s vegan and gluten free!
Love protein powder recipes? Try my protein mug cake, protein milkshake, protein cookies, and protein brownies next.
Making my own homemade spreads has been a savior for my wallet. I recently tried a protein cookie butter, which was delicious but SO expensive. It also had quite the odd ingredient list (various gums and artificial sweeteners).
Instead, I created a homemade protein cookie butter which tastes delicious and uses wholesome ingredients you can pronounce.
Table of Contents
Why I love this recipe
- Ready in two minutes. All you need to do is add everything into a food processor and pulse it for two minutes until a ‘cookie butter’ remains!
- Over 12 grams of protein per serving. Per two tablespoons serving, there is over 12 grams of protein.
- Cheaper than store bought. Some brands of protein cookie butter sell for over $14 a jar. This one comes together for less than $3!
- No refined sugar or dairy. It’s naturally sweetened with maple syrup and protein powder- there is no white or brown sugar needed.
Ingredients needed
- Quick oats. Also known as instant oats. Avoid using rolled or steel cut oats, as they are too coarse in texture to be suitable for this butter.
- Protein powder. Vanilla protein powder or an unflavored protein powder. I enjoy using casein or brown rice protein but use one you enjoy the taste of.
- Cinnamon. Just a pinch to add some subtle cinnamon flavor.
- Salt. To bring out the natural sweetness of the oats and syrup.
- Maple syrup. Adds sweetness and helps the butter be spreadable.
- Coconut oil. Refined coconut oil to ensure there is no coconut flavor. Measure out the coconut oil in its liquid state.
- Water. To thin everything out.
How to make protein cookie butter
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend. Add all the ingredients into a food processor and pulse until a thick paste remains, regularly scraping down the sides.
Step 2- Serve. Transfer into a jar and seal until ready to consume.
Ways to use this
You can use protein cookie butter as you would with peanut butter or another nut/seed butter. This includes spreading on toasted bread, drizzled on overnight oats, in an oatmeal smoothie, in protein shakes, or even eaten by the spoonful!
Arman’s recipe tips
- Be sure to use a high-quality food processor that can break down dense ingredients like nuts and seeds.
- Regularly scrape down the sides while the protein cookie butter is blending to ensure all ingredients are fully incorporated.
- If the mixture remains thick, you can add a little extra water to thin it out.
Flavor variations
While this protein butter tastes delicious, here are some other flavors for some variety!
- Peanut butter. Fold through 1/4 cup of smooth peanut butter.
- Chocolate. Add 1/4 cup of cocoa powder and use chocolate protein powder.
- Cookie dough. Add 1/4 cup of mini chocolate chips.
- Cake batter. Add 1/2 cup of sprinkles (use rainbow jimmies, as they don’t bleed).
- Brownie batter. Add 1/4 cup of Nutella or chocolate hazelnut spread, 1/4 cup of cocoa powder, and 1/4 cup of mini chocolate chips.
Storage instructions
To store: Protein cookie butter can be stored at room temperature, sealed, for up to three days. It is best stored in the refrigerator, where it will keep for up to two weeks. Let it sit at room temperature for 30 minutes before consuming.
To freeze: Place the cookie butter in an airtight and sealable container and store it in the freezer for up to two months.
Frequently Asked Questions
Traditional cookie butter (like Biscoff) contains minimal protein, while this cookie butter has 12 grams of protein per serving.
More homemade spreads
Protein Cookie Butter
Ingredients
- 1 cup quick oats gluten free, if needed
- 1/2 cup protein powder vanilla or unflavored
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup + 2 tablespoons maple syrup
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
Instructions
- Add the oats,protein powder, salt, cinnamon, maple syrup, coconut oil, vanilla extract, and water to a blender or food processor and pulse until a thick paste remains. Be sure to regularly scrape down the sides.
- Transfer the protein cookie butter into a sealable container or sterilized jar.
