cookie butter recipes

A truly healthy Biscoff Protein Fudge made without white chocolate and just 3 ingredients! Make high protein Biscoff fudge with Lotus Biscoff, Speculoos or homemade cookie butter for a sugar free and Vegan protein fudge recipe!

Actually Healthy Biscoff Protein Fudge (Sugar Free)

Cookie Butter (224 grams, recommendation below)

Vanilla Protein Powder (30 grams, ⅓ cup)

Coconut Flour (56 grams)

Line a 8x4” loaf pan with parchment paper (leave an overhang to lift out later).

In a medium bowl, combine the cookie butter, protein powder and coconut flour and mix until smooth.

Transfer mixture into prepared loaf pan, press down and use back of spoon to smoothen.

Place pan in freezer for about 10 minutes to slightly harden.

Slice into 16 pieces.

Very simple and easy to make,this fudge is delicious .I make it and recommended.I like your website and all recipes.

Probably the most simplest and easiest fudge recipe I have tried and full of protein! These are a staple in my life!

These Biscoff truffles are a riff on classic peanut butter balls with a few twists. Creamy cookie butter is combined with butter and powdered sugar. Crushed Biscoff cookies are added for a crunchy contrast in texture to the creamy cookie butter. Rolled into balls and dipped into white chocolate, this Biscoff truffles recipe is a super easy no-bake handheld treat.

Biscoff Truffles

cookie butter

butter

sugar

½ tsp kosher salt

tsp vanilla extract

biscoff cookie crumbs (about 12-13 cookies finely ground)

oz white chocolate chips

vegetable oil

In a medium bowl, beat together the cookie butter and softened butter until combined.

Add the powdered sugar, salt and vanilla extract and beat together until smooth.

Stir in the cookie crumbs using a wooden spoon.

Scoop the truffles using a small to medium cookie scoop or about 1.5 tablespoons of batter. Use your hands to form each one into a ball and place on a parchment-lined baking sheet. If your kitchen is warm, refrigerate them for at least 30 minutes.

Combine the white chocolate and vegetable oil in a microwave-proof bowl. Microwave the chocolate and oil in 30-second increments, stirring after each interval until melted.

Place each ball, one by one, into the chocolate, completely coating it using a fork to roll it around. Lift it out of the chocolate on top of the tines of the fork (don&#39;t skewer it) and slide it off the fork using a knife or toothpick to slide it off from the bottom and onto the parchment paper.

If desired, place extra white chocolate in a small baggie and snip off a tiny corner. Drizzle the white chocolate over the truffles and sprinkle more crushed cookies on top if desired. Let the Biscoff truffles cool completely.

I have to admit I have made these two times now absolutely incredibly delicious the only thing I change is I use salted butter and I also add your salt as well because I like that salty but sweet but other than that your recipe is amazing thank you for sharing it

Could you please give weights in imperial please? We don't really use cups in U.K so it is all a bit tricky!
Many thanks
Alex

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Actually Healthy Biscoff Protein Fu...

Biscoff Truffles

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