Protein Cookie Butter Spread [Only 3 Ingredients!]

Cookie butter is one of the best spreads on the planet. Peanut butter is still the ultimate spread, but cookie butter is a close second.

I mean, it’s cookies that are blended up into a spreadable dessert. How could it possibly get any better than that?

The only problem with traditional cookie butter, if you can call it that, is that it’s pretty high in calories. A serving of cookie butter is comparable to a serving of peanut butter or almond butter, but without any of the protein.

It’s time for us to fix that.

Enter: homemade, high-protein cookie butter.

This is one of the simplest desserts I’ve ever made, but it’s also easily one of my favorites.

Our cookie butter spread requires only THREE ingredients, contains half the calories of traditional cookie butter, is loaded with protein, and tastes every bit as authentic.

The consistency ends up being very similiar to authentic cookie butter (although noticeably lighter in color), but the nutrition facts are far more impressive.

Regular Cookie Butter (2 Tbsp): 180 Calories, 12g Fat, 16g Carbs, <1g Protein

Protein Cookie Butter (2 Tbsp): 85 Calories, 3g Fat, 9g Carbs, 6g Protein

If you have 2 servings of our protein cookie butter, it will be 170 calories, 6g fat, 18g carbs, and 12g protein! That’s like a protein bar, but tastes 500x better!

I mean, seriously: you can barely tell the difference!

 

What is cookie butter, anyway?

If you’ve never had cookie butter, you need to change that ASAP.

Lotus makes the original Biscoff Cookie Butter, but Trader Joe’s Speculoos Cookie Butter is nearly an identical product and just as delicious.

They take Biscoff cookies (which are similar in taste to thick graham crackers) and blend them with some sugar and oil to create a creamy cookie spread.

What can you do with cookie butter? If you’re like most people, you’ll eat it straight out of the jar, using every bit of willpower you possess to try not to eat the entire jar in one sitting.

But you can use cookie butter for plenty of other things, too: spread over toast, drizzle over pancakes or waffles, make stuffed French toast, mix into ice cream, etc.

Basically, if you can dream it, you can do it with cookie butter.

 

Ingredients needed for high-protein cookie butter

To make our high-protein cookie butter, we only need three simple ingredients: protein powder, Biscoff cookies, and milk.

Really, that’s it!

Because the ingredients list is so tiny, each ingredient is very important. Well, the type of milk you use isn’t all that important: I tested with unsweetened almond milk, cashew milk, and dairy milk, and all worked the same.

Milk aside, here’s why I use these specific ingredients:

 

Biscoff Cookies

These are the cookies used in authentic cookie butter, so I wanted to mimic that flavor exactly. The reason these cookies work so well is that there is fat in them, with lends itself to a buttery consistency once blended.

I attempted a batch with regular graham crackers, as well as Cinnamon Toast Crunch, and neither worked very well because they lack fat content. Those batches ended up being more of a pudding-like consistency rather than a spread.

Oreos surprisingly didn’t work very well either, because it turns out they become TOO liquidy with the cream.

If you need a substitute for Biscoff cookies, look for a cookie with some fat in it. I tried Trader Joe’s Honey Graham Crackers, which have a very similar flavor & nutritional profile to Biscoff cookies, and it actually worked pretty well. The taste was slightly different, but the consistency was great.

My local grocery store carries Biscoff cookies, so I’d check any grocery store to find them.

 

PEScience Snickerdoodle Protein (a whey/casein protein blend)

The flavor of this protein powder is the PERFECT compliment for this cookie butter. Seriously, I am blown away by how well it works.

Vanilla protein powder also works great, but I’d stick with someone cinnamony if you can. I tested with regular vanilla protein powder, and it worked very well, but it could definitely use a touch of cinnamon if you go that route.

If you want to buy this snickerdoodle flavored protein powder, be sure to use my code “Matt” to save 15% here.

 

Can you use other types of protein powder?

In short, yes, but the whey & casein blend yields the best result.

I used PEScience in all of my recipes because I truly believe that the taste is superior to other brands. And, in cases like this, the whey & casein blend creates the most authentic consistency.

Quest Nutrition makes another whey & casein blend protein that is also solid, if you need a different recommendation.

Because I love my readers, I tested three other types of protein powder to see how they would compare. Here’s what I found…

Whey/Casein Blend (PEScience): This is what I used for the recipe, and it created the most authentic flavor AND consistency.

Whey Protein Powder: The result is very liquidy & slimy if you follow the same recipe measurements. With whey protein, you’ll need to use less liquid or more protein powder to thicken the cookie butter. Even if you do that, it’s still slimy compared to the others, which falls short for me.

Casein Protein Powder: This cookie butter was the lightest in color and consistency. It fluffed up more than the others (so you get more volume out of it), but it ended up being more like a mousse than spreadable butter. If you use casein protein powder, you’ll need to use 1/2 cup of milk instead.

Plant Protein: This one actually worked extremely well for the right consistency, but I just can’t get over the flavor. The pea protein flavor always seems to overpower the rest of the flavors. If you don’t mind the pea protein flavor and need a dairy free version, this definitely works. I added a tablespoon of sugar to try to offset the Earthy flavor, but it didn’t have much of an effect. If you use plant-based protein, you’ll definitely need extra sweetener.

 

How to make protein cookie butter

If you have a high-speed blender or food processor (I use a Ninja), you’ll have protein cookie butter ready to go in a matter of minutes.

1. Add your Biscoff cookies to the blender and let the blender run for about 30 seconds until they break down into crumbs.

2. Add the scoop of protein powder and blend for a few seconds to mix the dry ingredients together.

3. Add 1/4 cup of milk, then blend until smooth.

4. Add to a bowl or container and refrigerate for at least one hour to allow the cookie butter to thicken and the flavors to develop.

When you first blend the cookie butter, it’s going to be the consistency of a dip.

After it sits in the fridge and thickens, it will more resemble a thick cookie dough while still being spreadable, which is exactly what we’re after.

 

How to make protein cookie butter without a blender

No blender? No problem! While you’ll get the best results from throwing everything together in a blender or food processor, you can get by without it.

All you need to do is create fine crumbs from the Biscoff cookies, then you can simply use a bowl to mix the rest of the ingredients.

If you have a spice grinder, you’ll be able to create a really fine crumb from the cookies. Otherwise, you can simply put the Biscoff cookies in a bag and smash them down into crumbs.

Then, all you have to do is add your protein powder and cookie crumbs to a bowl, stir in the milk, and you’re good to go!

 

More high-protein spreads and quick recipes to enjoy

This protein cookie butter is an extremely easy recipe to make, and I’ve got plenty more recipes just like it here on my blog!

Whether you’re in the mood for another spread, or a simple no-bake recipe, I’ve got you covered:

 

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