Cookie Dough Protein Butter – a delicious recipe with Almonds, Pecans, Vanilla, Honey, Coconut Oil, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F and spread almonds and pecans out on a baking sheet.
2
Bake until browned and toasted, about 1214 minutes.
3
Let cool for 10 minutes.
4
Transfer cooled almonds and pecans into a large food processor and blend until very smooth and liquid-like, about 1520 minutes depending on the strength of your food processor.
5
For the first 510 minutes, you will have to stop your food processor quite frequently, to scrape down the sides.
6
You may think it will never turn into butter, but be patient, it will happen!
7
Once nut butter is very runny, add remaining ingredients and blend again until creamy and liquid.
8
Adding the extracts and powder makes the butter thicken up a lot, so give it another good 810 minutes in the food processor to get back to being runny and smooth.
9
Place into a container and devour.
520
kcal
Calories
41
g
Fat
18
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Almonds, 1 cup Pecans, 1/2 cups Vanilla Whey Protein Powder, 2 teaspoons Honey, and more.
Yes, Cookie Dough Protein Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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