Low carb dark chocolate cups filled creamy sugar-free cookie butter. Trader Joe’s ain’t got nothing on these healthy treats.
Let’s discuss cookie butter, the astonishing phenomenon that all began with some crispy European spice cookies given out on Delta flights. These cookies developed something of a cult following, especially as they were hard to find on this side of the pond, outside of air travel. Biscoff, the brand that introduced these speculoos cookies to the wider world, then made the smart move of starting a website and allowing online orders. The devoted finally had a way of eating their Biscoff cookies on the ground instead of in the air and their popularity only increased. But whoever decided to toss the cookies into a food processor and make a spread similar to peanut butter may win the award for best marketer ever. Because now that stuff is everywhere and it may surpass the actual cookies in terms of popularity.
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Ever one to hop on a food trend, Trader Joe’s decided to put out its own competing spread. I think that’s what got me. I was originally a little aghast at the idea of turning the cookies into a sweet spread. The thought of putting sugary, carb-laden cookies on the breakfast table horrified me. But that darn Trader Joe’s…if they were doing it too, it must be good. And when they started putting it into chocolate bars, I have to admit, I was very tempted.
A few years ago, I made my own low carb speculoos cookies with the intention of turning it into cookie butter. But they were so good as they were, they didn’t make it that far. The idea stayed with me, though and then it occurred to me: I didn’t actually need to go to the trouble of making cookies to make the butter. Some lightly toasted almonds would work just as well and I could eliminate the more laborious step of cutting out the cookies and baking them. So much simpler and just as delicious. And more time freed up to melt some chocolate and make my own cookie-butter filled goodies!
Please see my low carb Cookie Butter Cups recipe on A Sweet Life.
Briana Thomas (briana-thomas.com) says
I love this idea, Carolyn! Will be sharing.
Vivian says
You had me at “Cookie Butter”!! It is fantastic served on waffles (melted like syrup, with a banana, whipped cream…..) at a favorite restaurant here in town (Crispy Crepe). I can’t go there… LOL This gives me a healthy way to enjoy the stuff!! Thank you!!
Kathy says
Carolyn, you are a genius at adapting recipes for us low carbers. Any way you could come up with a recipe for soft pretzels? I sorely miss them.
Gerri says
I also cast a vote for soft or crunchy pretzels. Please, please. Thanks.
Maggie says
Hi Carolyn. What is the equivalent amount of already prepared almond butter? I have a jar on hand that I would love to use up.
ashley says
where is the recipe??
Carolyn says
Click the link!
seanna says
The link doesn’t take you to the website with the recipe, there’s something wrong with their website. Can you please share somewhere else cause I’d love this recipe!
Amy Irons says
Hi Carolyn… if I use already made almond butter, how much do I use for this recipe?
Karen Johansen says
No longer on A Sweet Life 🙁
Carolyn says
They are, actually. They all are…please use their search box to find it.
Carolyn says
Sorry, K. I didn’t realize this was you. For some reason all of my Sweet Life links are “broken” and we need to fix it. But the recipes are still there, just search for what you’re looking for!