An easy and healthy homemade Cookie Butter with just 3 ingredients! Use any leftover cookies, some almond butter and milk for this low fat cookie butter recipe that’s better than Biscoff and Speculoos spread; No sugar needed, and easily low carb too!
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You guys I am beyond impressed with how this cookie butter turned out! It’s so smooth and creamy and just way too addictive to be honest!
What really got me excited though, was that nutrition label! This healthy cookie butter has about half the calories and ⅙ the fat of regular biscoff butter spread.
Here’s a brief of me vs Biscoff: 94 cal vs 170 cal; 2g vs 17g fat.
The carbs and sugar will depend on the cookies you use, but that low fat part will still be there because there’s no butter or oil or cream added here (like most other recipes online).
Ingredients for Healthy Homemade Cookie Butter
This healthy cookie butter recipe needs just 3 simple ingredients and is a great way to use up any leftover cookies from the holidays.
- Leftover Cookies – I use Snickerdoodle protein cookies from Lenny & Larry’s, but you can use any sweet sugary cookie, biscoff cookies or even speculoos cookies to make this spread.
- Almond Butter; This is what makes this cookie butter spread healthy, since there’s no oil and no butter in here like most other recipes.
- Almond Milk or any other non dairy milk or regular milk
Low Carb Cookie Butter
To make a keto or low carb cookie butter at home, you can use your favorite keto friendly cookie recipe. For a store bought option, I would recommend Munk Pack Snickerdoodle or Quest Nutrition Snickerdoodle.
A Vegan option
This recipe already uses almond milk and is dairy free, so for a Vegan homemade cookie butter use any leftover Vegan cookies.
How to make Cookie Butter from Scratch?
To make cookie butter from scratch, all you need is 1 food processor, 2 minutes, and the 3 ingredients!
- Break up the cookies and place them in the food processor or blender.
- Add the almond butter and process them to form crumbs.
- Add in the almond milk, a little at a time and process again until it forms a spread.
You might need less or more almond milk depending on whether you use soft cookies or crispy cookies, and whether you want a creamy or crunchy cookie butter spread.
Homemade cookie butter can be stored in in an airtight container on the counter for 5 days or in the fridge for up to 3 weeks.
Why this Homemade Cookie Butter Recipe is Healhy?
This diy cookie butter recipe is healthy for you because it doesn’t have any added oil or sugar.
Most recipes online have ingredients like condensed milk, butter or sugar in them, but you don’t need any of those in here.
Since it uses only a little almond butter and unsweetened almond milk, this recipe makes cookie butter that is healthier than Biscoff and Speculoos cookie butter spread as well.
How to use this DIY Cookie Butter?
You can essentially use this homemade cookie butter spread anywhere you would use a nut butter.
- Perfect on a slice of toast.
- On top of some pancakes? Try my whole wheat!
- In a delicious smoothie or protein shake – try it in my Peanut Butter Cauliflower Protein Smoothie
- Use it to make truffles!
- Bake it into brownies or blondies!
- Make cookie butter cookies
Easy Healthy Homemade Cookie Butter (3 Ingredients & Low Fat)
5 from 3 votes
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Prep Time2 mins
Total Time2 mins
Servings: 20 Tbsp
Calories: 94kcal
Course: Basics, Dessert, Snack
Cuisine: American
An easy and healthy homemade Cookie Butter with just 3 ingredients! Use any leftover cookies, some almond butter and milk for this low fat cookie butter recipe that’s better than Biscoff and Speculoos spread; no sugar needed, and easily low carb too!
Ingredients
- 8 oz Snickerdoodle Cookies, or Sugar Cookies, 224g, recommendation below
- 2 Tbsp Creamy Almond Butter, 32g
- ⅓ cup Almond Milk, or Other, 80ml
Instructions
Break cookies into large pieces, and place in food processor or blender.
Add almond butter and process to form crumbs.
Pour in milk (a little at time) and process until you get the desired consistency.
Use less for crunchy, and add more for smooth.
Scrape down sides if necessary.
Notes
- From feedback received: Add a bit of softened butter if the spread is not creamy enough. You might need this depending on what cookies you use.
- Nutrition value is calculated using product recommended below.
Storage:
- Room temperature: 5 days in an airtight container.
- Fridge: 2-3 weeks in an airtight container.
Product Recommendation:
- Lenny & Larry’s The Complete Cookie, Snickerdoodle
Nutrition:
- Servings: 20 Tbsp | Serving size: 2 Tbsp
- Calories: 94kcal
- Fat: 2g | Saturated fat: 1.3g
- Carbohydrates: 11.6g | Fiber: 2.2g | Sugar: 4.2g
- Protein: 3.7g
