Speculoos Cookie Butter Blondies

As an avid fan of Trader Joe’s products, I came upon Speculoos Cookie Butter a few years ago through the recommendation of my best friend, and his praise did not disappoint – this magical concoction reminded me of the consistency of peanut butter with notes of caramel and gingerbread.  It was so delicious that I wondered how I had lived before ever knowing of its existence.  I used to eat it on ice cream, graham crackers, waffles…it was a sweet heaven…

Fast forward two years, and here I am, with the realization that I needed to somehow combine this spread into something 40/30/30 friendly – so here I am, with another blondie recipe!

Similar to my Nutella brownie recipe, I tried to take advantage of the properties of the cookie butter spread by using it for both a carb and a fat – that way, I was able to fully maximize the flavor of the spread by cramming as much of it as I could in the recipe without going over the macros.

Isn’t it a good thing that you can basically do anything in macros, just as long as you use them properly?  🙂


(makes 24 blondies)
6 scoops vanilla protein powder (Quest-brand recommended)
5/8 cup Speculoos Cookie Butter
1/3 cup oat flour
1/4 cup liquid egg replacement (Egg Beaters-brand recommended)
1/2 unsweetened apple sauce
1/3 cup Truvia Baking Blend
3/4 cup water
1/2 tsp. vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, sift protein powder, oat flour, baking powder and salt and mix until well-combined.
  3. In a separate bowl, combine Truvia and apple sauce and mix until well-combined.  Add in the bowl with the dry ingredients and add eggs and vanilla.
  4. In a saucepan under very low heat, add cookie butter and mix until melted.  Add to bowl with other ingredients.
  5. Add water and mix until all ingredients are well-combined.
  6. In a 9″ x 13″ baking pan, pour mixture and bake for 25-30 minutes or until done.

speculoos-cookie-butter-blondie

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