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!
- 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!