The Healthiest Cookie Butter You’ll Ever Eat

This one was a conundrum. How do you get the nutty, earthy, buttery flavor of a well-baked cookie without… well, butter? Either way, I was challenged by Liana to make a Biscoff dish, so I dove in to R&D!

I think I cracked it with a secret ingredient: roasted chickpeas! More specifically, roasted chana from your local Indian grocer. These chickpeas are roasted with no oil, only salt which gives us gainers and shredders a big macro boost without the fat.

The chickpeas give a nutty depth, but then I needed something for the creaminess… Ah huh! I’ve been using a secret ingredient in EVERYTHING to boost protein and add some fatty lusciousness to desserts… TOFU!

No bull, tofu desserts are da bomb! They’re magically like cream without all the harmful dairy fats and hormones.

If you wanted a little more fat, I’d add almond butter to round out the creaminess without detracting from the flavor too much.

This method is so simple, it is just begging to be made at home. The spice mixture that I’ve called out as Pumpkin Spice is probably a little different to others in that it’s based a little more on a traditional Speculoos mix, but it’s preeetttyyyy close to a store-bought pumpkin spice, just spicier. It makes this pop, especially with the addition of white pepper. I include:

Have a bottle of this sitting around and drop it in everything: golden milk lattes, gingerbread pancakes, even as the beginning of a curry!

Try it and let me know how it goes!!