HOW TO MAKE COOKIE BUTTER CHIA PUDDING
This chia pudding is made with almond milk, chia seeds, sweetener of choice—I like to use agave or honey! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.
What you will need:
MAPLE SYRUP
YOGURT/VANILLA YOGURT
Check out my Cookie Butter Caramel Sauce
Cookie Butter Chia Pudding Recipe
- Total Time: 4 hours 5 minutes
- Yield: 1 serving 1x
Description
This Chia Pudding is made with almond milk, chia seeds, sweetener of choice—I like to use maple syrup! Yogurt gives this treat some healthy probiotics too. Finally, top it all off with cookie butter. The result? A delicious snack that’s packed full of proteins and fibers.
Ingredients
- 4 Tbsp of chia seeds
- 3 Tbsp maple syrup
- 2 Tbsp yogurt
- 1 tsp vanilla extract
- 3/4 c + 2 tsp unsweetened almond milk
- 1 Tbsp cookie butter
- 2 Tbsp cookie butter topping (recipe here)
- 2 biscoff biscuits
Instructions
Mix together chia seeds, maple syrup, yogurt, almond milk, and vanilla in a bowl.
In another small bowl, mix together the remaining almond milk and cookie butter.
Add cookie butter milk mixture to chia seed pudding.
Combine well in an airtight container and refrigerate for 4 hours or overnight until it thickened.
Once thickened, top with cookie butter caramel sauce and refrigerate again for 10 minutes; remove and top with crushed biscoff. Enjoy.
Notes
You can use vanilla yogurt and omit additional vanilla extract
- Prep Time: 5
- Cook Time: 4 hours
- Category: Breakfast
- Method: Refrigerator
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 26.4 g
- Sodium: 522.4 mg
- Fat: 17.4 g
- Carbohydrates: 58.3 g
- Protein: 9.3 g
- Cholesterol: 2.4 mg
Keywords: chia pudding, overnight oats, cookie butter chia pudding
