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Top view of homemade brown nut butter in a blender, showcasing a healthy and nutritious breakfast option. | Homemade High-Protein Cookie Butter

Homemade High-Protein Cookie Butter

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Prep Time 5 minutes
Cook Time 0 minutes
Course Snack
Servings 4 servings
Calories 373 kcal

Equipment

  • Food processor or a high-speed blender
  • Rubber spatula
  • Sealable jar or container for storage

Ingredients
  

  • 1 cup 250g of creamy cashew butter or almond butter (cashew butter offers a milder flavor)
  • 1/2 cup 60g of vanilla or unflavored protein powder (casein or a casein/whey blend works best for texture)
  • 2 tablespoons of a sugar-free sweetener like monk fruit or erythritol blend (adjust to taste)
  • 1 tablespoon of molasses essential for the classic cookie butter flavor
  • 1 tablespoon of cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of allspice or cloves optional, for a richer flavor
  • 3-5 tablespoons of unsweetened almond milk or any milk of your choice use to adjust consistency

Instructions
 

  • Place the creamy nut butter, protein powder, sweetener, molasses, cinnamon, ginger, nutmeg, and allspice into your food processor.
  • Secure the lid and begin processing on a low setting. The mixture will initially be very thick and crumbly.
  • While the food processor is running, slowly drizzle in the almond milk, one tablespoon at a time. The amount you need will depend on the type of protein powder and nut butter you use.
  • Continue to process until the mixture is completely smooth, creamy, and has reached your desired consistency. You may need to stop and scrape down the sides with a spatula to ensure all ingredients are fully incorporated.
  • Once finished, transfer the homemade cookie butter into a sealable jar. It will thicken slightly as it sits. Store in the refrigerator for up to a week for optimal freshness.
Keyword high protein diet, high protein recipe