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. 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!
Why I love this recipe
- Ready in two minutes: Just blend everything together and you are done.
- 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. This one comes together for less than $3!
- No refined sugar or dairy: It’s naturally sweetened with maple syrup and protein powder- there is no white or brown sugar needed.
Key Ingredients
Find the full printable recipe instructions and ingredient quantities below.
- Quick oats. I prefer using instant oats over rolled oats, as they are easier to blend without clumping.
- Protein powder. Vanilla protein powder or an unflavored protein powder. 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.
- Coconut oil. Refined coconut oil to ensure there is no coconut flavor. Measure out the coconut oil in its liquid state.
How to make healthy cookie butter
Step 1- Assemble. Add all the ingredients into 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.
- Cookie dough. Add 1/4 cup of mini chocolate chips.
- 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.
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 minimal protein, while this cookie butter has 12 grams of protein per serving.
You can use protein cookie butter as you would with peanut butter or another 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
If you tried this Healthy Cookie Butter recipe, please leave a star rating and comment. It helps others thinking of making this.
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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.
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Transfer the cookie butter into a sealable container or sterilized jar.
- 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.
Serving: 1servingCalories: 80kcalCarbohydrates: 7gProtein: 12gFat: 4gSodium: 85mgPotassium: 99mgFiber: 1gSugar: 3gVitamin A: 19IUVitamin C: 1mgCalcium: 50mgIron: 1mgNET CARBS: 6g
Originally published January 2022, updated and republished July 2025
