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 , but without any of the . , if you can call it that, is that it’s pretty high in calories. A serving of is comparable to a serving of or
It’s time for us to fix that.
Enter: homemade, high- .
This is one of the simplest desserts I’ve ever made, but it’s also easily one of my favorites.
Our spread requires only THREE ingredients, contains half the calories of traditional , is loaded with protein, and tastes every bit as authentic.
The consistency ends up being nearly identical to authentic cookie butter, 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 , anyway?
If you’ve never had , you need to change that ASAP.
Lotus makes the original Biscoff Trader Joe’s Speculoos is nearly an identical product and just as delicious. , but
They take Biscoff cookies (which are similar in taste to thick graham crackers) and blend them with some and oil to create a creamy spread.
What can you do with ? 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.
Basically, if you can dream it, you can do it with .
Ingredients needed for high-
To make our high- , Biscoff cookies, and . , we only need three simple ingredients:
Really, that’s it!
Because the ingredients list is so tiny, each , cashew , and dairy , and all worked the same. is very important. Well, the type of you use isn’t all that important: I tested with unsweetened
aside, here’s why I use these specific ingredients:
These are the cookies used in authentic , so I wanted to mimic that 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 Trader Joe’s Honey Graham Crackers, which have a very similar & nutritional profile to Biscoff cookies, and it actually worked pretty well. The taste was slightly different, but the consistency was great. with some fat in it. I tried
My local grocery store carries Biscoff cookies, so I’d check any grocery store to find them.
PEScience Snickerdoodle (a casein blend)/
The is the PERFECT compliment for this . Seriously, I am blown away by how well it works. of this
also works great, but I’d stick with someone cinnamony if you can. I tested with regular , 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 , be sure to use my code “Matt” to save 15% here.
Can you use other types of ?
In short, yes, but the & 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 & casein blend creates the most authentic consistency.
makes another & casein blend that is also solid, if you need a different recommendation.
Because I love my readers, I tested three other types of to see how they would compare. Here’s what I found…
/Casein Blend (PEScience): This is what I used for the , and it created the most authentic AND consistency.
: The result is very liquidy & slimy if you follow the same , you’ll need to use less liquid or more to thicken the . Even if you do that, it’s still slimy compared to the others, which falls short for me. measurements. With
Casein : This casein , you’ll need to use 1/2 cup of instead. 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 . If you use
Plant : This one actually worked extremely well for the right consistency, but I just can’t get over the pea always seems to overpower the rest of the flavors. If you don’t mind the pea and need a version, this definitely works. I added a tablespoon of to try to offset the Earthy , but it didn’t have much of an effect. If you use plant-based , you’ll definitely need extra sweetener.. The
How to make
If you have a high-speed blender or food processor (I use a Ninja), you’ll have 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 and blend for a few seconds to mix the together.
3. Add 1/4 cup of , then blend until smooth.
4. Add to a bowl or container and refrigerate for at least one hour to allow the to thicken and the flavors to develop.
When you first blend the , it’s going to be the consistency of a dip.
After it sits in the fridge and thickens, it will more resemble a thick while still being spreadable, which is exactly what we’re after.
How to make 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 and crumbs to a bowl, stir in the , and you’re good to go!
More high- spreads and quick recipes to enjoy
This is an extremely easy 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 , I’ve got you covered:
Makes one batch with 5 servings (each serving is 2 Tbsp)
- 60g Biscoff Cookies (8 cookies)
- 31g (1 Scoop) PEScience Snickerdoodle (or Vanilla) Protein Powder- See notes on why I highly recommend this protein over others
- 1/4 Cup Milk of choice
- Add the Biscoff cookies to a high-speed blender or food processor and blend into a fine crumb, about 30 seconds.
- Add the protein powder and blend for a few seconds to mix the powder and cookie crumbs together.
- Scrape down the sides, then pour in 1/4 cup of milk.
- Blend until everything comes together and it smooths out (about 1 more minute). You may need to scrape down the sides once more before finishing.
- Add the cookie butter to a small container and place it in the fridge for at least one hour (I always recommend overnight). When you let the protein cookie butter sit, it's going to firm up into an authentic cookie butter consistency, but the flavor will also improve significantly. With no-bake recipes that use protein powder, the flavor of the protein powder becomes more subtle as it sits.
- How I calculated calories & servings: The entire mixture weighed about 160g, and a single serving is 32g (the standard for nut butter & other spreads). So, there are 5 servings in this recipe, and I was able to easily calculate the nutrition based on that.
- For comparison purposes, Trader Joe's Cookie Butter contains 170 Calories, 11g Fat, 16g Carbs, and 1g Protein for 2 tablespoons.
- If you do not have a blender, you can crush the cookies into a fine crumb using any other method available to you (a spice grinder, crushing the cookies inside of a bag, etc). Then, add the crumbs to a bowl, mix with protein powder, then add your milk. Stir until it comes together to form a spread.
- PEScience protein is a blend of whey & casein protein powder that I use in all of my recipes. It creates the most authentic cookie butter consistency in this recipe! If you want to use whey protein, casein protein, or plant-based protein, please see my notes above this recipe card (along with photos) to see how each of these different types of protein powder works in this recipe.
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Nutrition InformationYield 5 Serving Size 2 Tbsp (32g)
Amount Per Serving Calories 85Total Fat 3gCarbohydrates 9gProtein 6g