Healthy Cookie Butter
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My healthy cookie butter is a deliciously thick and creamy spread that’s low in sugar and high in protein. It’s easy to make and perfect for adding to oatmeal, spreading on toast, or enjoying by the spoonful.
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 an odd ingredient list (various gums and artificial sweeteners). Instead, I created a homemade protein cookie butter that tastes delicious and uses wholesome ingredients you can pronounce.
My homemade healthy cookie butter is thick and spreadable, and it can be made with just a blender or food processor (in 2 minutes). It’s so good over a bowl of protein oatmeal or in a breakfast smoothie. Personally, I love to dig into it with a spoon.
Table of Contents
Arman’s recipe highlights
Actually high protein. Each two-tablespoon serving contains over 12 grams of protein.
Cheaper than store-bought: Some brands of protein cookie butter sell for over $14 a jar. My one comes together for less than $3.
No refined sugar or dairy. I wanted to keep this as wholesome as possible, so I sweetened it with just a touch of maple syrup and vanilla protein powder. Also, if you use a plant-based protein powder, there’s zero dairy.
Key Ingredients and Tips
Find the full printable recipe instructions and ingredient quantities below.
- Quick oats. I prefer instant oats to rolled oats because they blend more easily without clumping. If you need this to be gluten-free, I like Bob’s Red Mill gluten-free oats.
- Protein powder. Vanilla protein powder is best, as it adds a bit of extra sweetness. 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.
- Maple syrup. Adds sweetness and helps the butter be spreadable. I did test this with honey which worked, but it is a little overpowering in flavor.
- Coconut oil. Measure out the coconut oil while it’s liquid. Also, I recommend using refined coconut oil, as there’s no coconut flavor whatsoever.
How to make
Step 1- Assemble. Add all the ingredients to a food processor.
Step 2- Blend. Pulse everything until a thick paste remains. If necessary, scrape down the sides regularly.
Step 3- Serve. Transfer the mixture into a jar and seal it until ready to consume.
Protein cookie butter flavor variations
While this healthy cookie 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. This is my partner’s favorite.
- Cookie dough. Add 1/4 cup of mini chocolate chips. It seriously tastes like edible cookie dough.
- Cake batter. Add 1/2 cup of sprinkles (use rainbow jimmies, as they don’t seep into the mixture).
- 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.
Pro recipe tips
- Be sure to use a high-quality food processor that can break down dense ingredients like nuts and seeds. I’ve tested this in both my Kitchenaid mixer and my Ninja Pro Food Processor.
- Regularly scrape down the sides while the cookie butter is blending to ensure all ingredients are fully incorporated.
- If the mixture remains thick, you can add a small amount of extra water to thin it out. Start with one tablespoon and add more as needed.
Storage instructions
To store: Leftover 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, sealable container and store it in the freezer for up to 2 months.
Frequently asked questions
Traditional cookie butter (like Biscoff) contains little protein, while this cookie butter has 12 grams per two-tablespoon serving.
You can use protein cookie butter as you would peanut butter or any other 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!
More homemade healthy spreads
Healthy 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 cookie butter into a sealable container or sterilized jar.
Notes
- Leftovers: 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.
- Protein powder: It’s optional. Leave it out if you prefer.
I tried cookie butter for the first time last week and then i found this recipe and it did not disappoint! I love the protein too. What a great recipe!
Thanks so much for the lovely comment and review, Meg!
This recipe is incredible. Taste is very similar to Biscoff but healthier. I replaced about 3/4 of the maple syrup with maple flavored allulose syrup, and used Lorann cookie butter extract instead of vanilla, which really locks in the overall flavor.