It didn’t take long after publishing my Oreo Healthy Cookie Butter recipe to figure out how much the fitness community loves protein cookie butter. Since then, I’ve made Cap’n Crunch, Cinnamon Toast Crunch, and even Almond Joy protein cookie butter. (I’ll share all of these at the end of this recipe.)
And I understand why someone might be cookoo for cookie butter. With 20-30 fewer calories per tablespoon than peanut butter and more balanced macros overall, protein cookie butter is perfect for snacking and adding tons of flavor to your diet. Take this Twix cookie butter, for example, which touts around 70 calories, 4 grams of protein, 4 grams of carbs, and 4 grams of fat per tablespoon. Solid.
How to Make Protein Cookie Butter
Every cookie butter is a bit different, but at its core some type of cookie or sweet crunch is required. In previous protein cookie butter recipes I’ve used cereals since they’re a bit higher volume (less concentrated source of calories) than straight cookies. This Twix cookie butter is the first I’ve made with an actual cookie.
Cookie butter is really easy to make. You’ll only need four ingredients for this recipe and a food processor or blender to turn them into cookie butter.
That’s it. Add ’em, blend ’em, devour ’em.
Ingredients for Twix Protein Cookie Butter
You can probably spy the ingredients from the photos. We’ll be using cashews, vanilla protein powder, Twix fun size bars, and a sugar free caramel syrup.
I’ve used both Walden Farms Caramel Syrup and Torani Salted Caramel Syrup as you can see below. There’s a slight consistency difference between the two, with the Torani being a bit more moist/smooth. The macros provided are with the Walden Farms.
If you’re wondering about the cashews, you could use other nuts here. In my Oreo Cookie Butter I used peanuts. And in the Cinnamon Toast Crunch (recipe at the bottom of this post), I didn’t use any nuts at all. So if you have a nut allergy, you may want to go that route (though I’m unsure to CTC is nut-free).
For protein powder, I’m obsessed with Dymatize Vanilla Cupcake Whey Protein. I’m not affiliated with the company, I just love their protein. If you click on protein powder in the recipe card below, it will take you to their protein on Amazon (where I order it from). If you’re interested in learning more about choosing protein powders, check out my protein powder buying guide or best protein bars guide to learn about cost analysis and other topics.
What to Eat With Protein Cookie Butter
A common question on my cookie butter recipes is what I recommend eating them with. The short answer: A spoon.
Seriously, they’re great on their own. But you could also eat them with fruit, rice cakes, toast, Greek yogurt, pretzels, or other recipes. I’ve seen people mix a tablespoon or two of protein cookie butter with a little milk and microwaving until it can be drizzled or used as a topping for ice cream or pancakes.
Oooo that makes me think about putting this Twix cookie butter on top of my easy chocolate protein pancakes.
Your options are only limited by your imagination. When you make your cookie butter and come up with a creative way to use it, tag me in your creation on Instagram. I’ll be sure to share it with the world.
All right, let’s get to the recipe. It’s super simple.
- 1 C (120g) Unsalted Cashews
- 2 scoops (68g) Protein Powder, vanilla
- 1/4 C (60mL) Sugar Free Caramel Syrup, I use Walden Farms or Torani Salted Caramel
- 4 Fun Size Twix Bars, 80 calories each
- Add all the ingredients to a food processor or blender. (If you have a single blade processor, you can break the Twix bars into pieces so they blend faster.)
- Blend until smooth. Use the caramel syrup to adjust consistency. As is, the protein cookie butter will be on the thicker, slightly crunchy side. If you'd like a smooth cookie butter, add an extra tablespoon of caramel syrup.
- Each serving has 2 Smart Points.
- Macros may vary based on the caramel syrup you use.
- Remember to adjust caramel syrup depending on how you plan to use the cookie butter. If you need a creamy spread, use 1-2 extra tablespoons to soften. If you're dipping fruit or rice cakes, the recipe as-is should work great.
- Store in an airtight container at room temp. If you refrigerate for longer periods, you may want to microwave at 50% power for 20-30 seconds to soften.
Nutrition Information:Yield: 18 servings Serving Size: 1 Tbsp (16g)
Amount Per Serving: Calories: 69Total Fat: 4gCarbohydrates: 4.2gProtein: 4.1g
Want More Protein Cookie Butter Recipes?
I mentioned a few more cookie butter recipes in the intro. Here ya go.
Cap’n Crunch Cookie Butter
(Hit the arrow in the photo above to view the recipe card.)
Cinnamon Toast Crunch Cookie Butter
🧡4-Ingredient Nut-Free Cinnamon Toast Crunch Protein Cookie Butter ⠀ 📊Per Tbsp (16g): 63 Calories | 3.6P | 5.8C | 2.6F (recipe makes ~14 servings) ⠀ 🙌How to make it: ⠀ 1️⃣2 1/4 C (93g) Cinnamon Toast Crunch 2️⃣2 scoops (64g) Vanilla Protein Powder 3️⃣4-5 Tbsp (56-70g) Light Butter, to desired consistency – macros w/ 5 Tbsp 4️⃣2 Tbsp (30mL) @waldenfarmsinternational Pancake Syrup or sticky sweetener ⠀ 👩🍳Blend everything together in a food processor and refrigerate in an airtight container. Note: You can adjust the “creaminess” by increasing the cereal used or decreasing the butter used. Or both.
Okie doke, you’ve got enough protein cookie butter to keep you busy for some time. Bone apple tea.