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!
Making my own homemade spreads has been a savior for my wallet.
Gone are the days of me forking out tons of money for a small jar of all natural nut butter or a specialty spread. When I got my first food processor, I started making everything from scratch. I started off with almond butter, then took things up a notch with some healthy Nutella.
As someone who LOVES Biscoff (as evidenced by my cookies and brownies using it!), I wanted to make my own, but with a healthy twist- enter protein cookie butter!
Why you need this protein cookie butter 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.
What I love about this spread is just how much it tastes like Biscoff or another popular cookie butter. In fact, it tastes as though I blended up my protein cookies and now have it in spreadable form!
How do you make protein cookie butter?
The Ingredients.
- 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.
The Instructions.
Add all the ingredients into a food processor and pulse until a thick paste remains, regularly scraping down the sides. Transfer into a jar and seal until ready to consume.
Tips to make the best recipe
- Be sure that you are using a good quality food processor that has the capabilities to 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 on its own, 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, 1/4 cup of cocoa powder, and 1/4 cup of mini chocolate chips.
Storing and freezing 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.
More high protein recipes to try
Frequently Asked Questions
You can use protein cookie butter as you would with peanut butter or another nut/seed butter. This includes spreading on toasted bread, over oatmeal, in smoothies, in protein shakes, or even eaten by the spoonful!
Traditional cookie butter (like Biscoff) contains minimal amounts of protein. This cookie butter has 12 grams of protein per serving.
Both cookie butter and peanut butter have their benefits. Peanut butter has higher levels of healthy fats and fiber, whereas cookie butter is higher in protein and slow releasing carbs.
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 all the ingredients into 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.
Notes
Nutrition
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