Homemade Cookie Butter

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I made you some homemade cookie butter?  Have you tried cookie butter?  It’s traditionally made from Biscoff cookies.  I have never actually had the store bought version of cookie butter.  Mostly because I am afraid I would eat the entire jar in one sitting!  The store bought cookie butter also does not have a clean ingredient list.  So I sought out to make some homemade cookie butter.  This stuff is awesome!!

Homemade Cookie Butter - My Whole Food Life

I had to find something to mimic the buttery texture of the Biscoff cookies, so I chose cashews.  I have used cashews as a base in many of my flourless cookie recipes and it’s worked out great.  So I knew they would be great here.  This homemade cookie butter is vegan, gluten free and paleo approved.  It contains no refined sugars.  I am thinking about using it in some upcoming dessert recipes.  Maybe truffles.  I also had some with my 5 minute banana ice cream today and it was amazing!

Homemade Cookie Butter

Homemade Cookie Butter

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 1/2 cups

Homemade Cookie Butter

Just like store bought, but with much less sugar!



  • In a food processor, grind up the cashews for a few minutes to get them started.
  • Then add in the remaining ingredients and process until you get a nut butter consistency. You may need to add a little oil to get the consistency just right.

Keep this cookie butter in the fridge. It should last a few weeks that way! Enjoy!


45 thoughts on “Homemade Cookie Butter

  1. Yum! I made some adjustments to it because I didn’t have all of the ingredients. I substituted the maple syrup for part agave/part honey/part apple sauce. I also didn’t have cloves or ginger, but regardless, this recipe is delicious! I wanted to make some ever since I got close to the bottom of my Trader Joe’s jar. The ingredients in there turned me off too, but I had it in very small increments- the whole jar lasted me about 10 months! This is such a yummy cure for my sweet tooth. Thanks for the recipe!

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