Cookie butter, YUM!!!  You could also call it protein fluff, or protein frosting.  Whatever you want to call it, it’s a sweet, delicious spread that will help you hit your macros and make you smile at the same time. 🙂  This cookie butter recipe is super versatile!  Pimp out your rice cake, add some to your oatmeal, or top your favorite pint of macro-friendly ice cream.  Please tag me, @lafemmevegan in your posts so I can see what you come up with.

At first, I just smeared some on one of these vegan-friendly dark chocolate rice cakes I found at Sprouts market (which totally taste like cookies, fyi) and sprinkled it with some nibs – Cool!  But mashing two together to create the ultimate cookie sandwich – Genius!!

There are a few different ways that you can make this recipe.  If you’re feeling lazy and not as concerned with macros, you could just create the protein mixture using a vegan yogurt.  I like to make my own Greek-style yogurt with tofu, or make a low-carb tofu pudding.  Either one of these options will give you more protein and less sugar.

To make tofu pudding, blend 1 block of firm tofu (including the water in the packaging with 1 small box of Sugar Free Fat Free Jello pudding mix.  Double check the ingredient label, but most of the sugar free, fat free Jello brand flavors are #accidentlyvegan  It sets in just 30 minutes in the refrigerator and the texture is exactly like the pudding cups you might remember from childhood – brilliant!!

I love making this in so many flavors!  For this recipe, I just made vanilla so it wouldn’t mask the awesome flavor of Tru Supplements Mint Chocolate Chip protein powder.  It’s one of my favorites from this vegan-friendly line!  I measured the exact amount of pudding I needed to make the cookie butter.  Then stashed the rest in an airtight container in the fridge for a high-protein, low-carb treat to enjoy later.

If pudding mix really isn’t your thing, you can make your own Greek-style, dairy-free yogurt by blending a block of firm tofu (again, including the water in the packaging) with 1 tsp of vanilla extract and 2 tsp of stevia.  This is another simple recipe that makes a great snack all on it’s own.  So having the leftovers after you use what you need to make your cookie butter is great!

 

Ingredients:

  • 30g Tru Supplements Mint Chocolate Chip Cookie protein powder
  • 10g Coconut Flour
  • 85g tofu yogurt or tofu pudding
  • 60ml waterMakes 3 servingsMacros 1 serving 10p/2f/4c

To make this cookie butter sandwich

  • Double serving of cookie butter
  • 5g Cocoa nibs or Enjoy mini chocolate chips
  • Dark Chocolate Covered rice cakes1 sandwich 22p/13f/29

Mix all the ingredients together in a small bowl until smooth.  The mixture will set fairly quickly.  Especially if you use the pudding since it’s a bit thicker.  Place it in the freezer to set fast – 10-15min, or in the refrigerator for 30min.  Store in an air-tight container in the fridge for up to two weeks.

If you try this recipe, please tag me in your posts on social media, @lafemmevegan  I’d love to see your recreations!

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