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!!
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
Yields 1 1/2 cups
Just like store bought, but with much less sugar!
10 minPrep Time
10 minTotal Time
- 2 cups raw cashews
- 1/4 cup maple syrup
- 1/2 T blackstrap molasses
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- scant 1/4 tsp cloves
- scant 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 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!