Rich and creamy, this protein cookie butter is an easy-to-make spread that adds 15 grams of protein to any dessert. Sweetened with maple syrup, it’s a delicious add on to any cookie, brownie, or smoothie bowl!
Skip the store-bought cost and whip up your own homemade cookie butter instead. Trust me. Not only is it cheaper but you’ll be cutting out some random ingredients too!
Now, cookie butter isn’t something I’m going to recommend all the time. Buuutttt, I’m a firm believer in indulging your cravings in a healthier way and this recipe does just that – so do the recipes in the Strong and Sweet Protein Guide.
It’s creamy, sweet, and with the extra protein boost, decently healthy. Though it’s delicious to me licked off a spoon, you can use it in so many ways to bump up the flavor of a meal that you’ll be making it on repeat.
Why You'll Love This Recipe
Easy to make: This protein cookie butter whips up in just 2 minutes and with only 5 ingredients.
Healthy: Naturally dairy-free, gluten-free, and paleo-approved, it also comes in with a whopping 15 grams of protein per serving. Plus, it’s naturally sweetened with just maple syrup, no refined sugars either.
Versatile: There are SO Many ways to use cookie butter and you can easily adjust the flavor of the recipe with a few small tweaks.
Ingredients and Substitutions
This healthy cookie butter recipe uses pure collagen powder in place of classic protein powder. Collagen powder is one of the cleanest protein sources and blends amazingly which is why I used it.
If you don’t have collagen powder on hand you could sub in when protein powder instead. However, vegan protein powder won’t work as it absorbs too much liquid and makes the cookie butter too thick to do much. Learn more about protein powder vs. collagen.
The recipe is sweetened with maple syrup but honey could be used instead.
Expert Tips To Make It
Adjust the sweetness with the maple syrup as per your preference.
You may need to scrape down the sides of the blender or food processor as you blend it to keep it smooth.
You can adjust the texture of the protein butter by adding a splash more dairy-free homemade milk. However, you don’t want it too runny either.
Hack: Have leftover cookie butter and not sure what to do with it? Use a trigger scoop to portion a few cookies onto a lined cookie sheet. Bake them at 350F for 12-15 minutes and let them cool on the pan for at least 30 minutes. It actually makes decent cookies that are crispy on the outside and gooey inside!
How To Store It
Room temperature: Store it in a jar on the counter for 2-3 days.
Fridge: Store it in an airtight glass container or jar in the fridge for 5-7 days. It will thicken up a bit so let it come to room temperature before you use it.
What To Do With Protein Cookie Butter
Obviously the best thing to do is to dip your cookies in it! However, you can really use it in any way you would use traditional nut butter. It can be drizzled onto a salted caramel protein shake and 3-ingredient protein pancakes for an extra punch of flavor.
You can mix it into overnight protein oats recipes or even smear it on toast for a treat. Smear it onto cooled dairy-free protein brownies as icing. Add it to bananas and freeze them for a summer treat. There are so many things you can do with it!
Flavor Variations
Since the cookie butter is such a simple spread, it’s easy to vary the flavor. Below are a few favorites.
Nut butter: Use almond butter or almond hazelnut butter for a yummy, caramel-like treat.
Chocolate: Add a teaspoon or so of raw cacao powder to the mix (you may need to add a splash more milk).
Mix ins: For a cookie dough flavor, mix in chocolate chips once it’s blended. Add sprinkles to make it like a birthday cake icing or festive ones for the holidays.
More High Protein Desserts You'll Love
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Protein Cookie Butter (Dairy-Free)
Video
Equipment
- 1 Mini food processor
- Small jar
Ingredients
- ⅓ cup Natural peanut butter fresh and runny
- ¼ cup Collagen powder
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 Tablespoons Dairy-free Milk
Instructions
- In a food processor, combine all the ingredients except the milk.
- Blend until smooth. Add the dairy-free milk one tablespoon at a time based on texture. Enjoy.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
I have yet to find something that this recipe can't pair with! It makes everything that much more tasty.