Homemade Cookie Butter Recipe

Melissa King Dips, Spreads and Sauces, Recipes

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 haha!

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

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Prep Time 10 min Serves 1 1/2 cups     adjust servings

Just like store bought, but with much less sugar!

Ingredients

Instructions

  1. In a food processor , grind up the cashews for a few minutes to get them started.
  2. 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.

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Recipe Notes

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

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63 thoughts to “Homemade Cookie Butter Recipe”

  1. Oh, yum! I love eating the Biscoff cookie butter with pretzels. This version sounds yummy and so much healther, because, yes, I could definitely eat an entire jar in one sitting on some days. :)
    Reply
  2. Great idea Melissa! I actually bought a jar of the real deal cookie butter aaaaages ago but I haven't touched it. The ingredients list turns me off. Your version appeals much more :)
    Reply
    1. You can use it like nut butter, make desserts with it, or just eat it with a spoon when you have a sweet craving. I added some to my 5 minute banana ice cream and it was amazing!
      Reply
      1. I just subbed honey because I realized after adding half the ingredients that I am completely out of maple syrup. It turned out fine, although I have nothing to compare it to. Not even the store-bought kind since I've only ever lusted after it on the shelf. ;) I also didn't have cloves and it didn't seem to make a huge difference. I did add oil from the top of my sunflower seed butter, which helped to created the buttery consistency. It's a win for me. Especially since my 4 year old turned his nose up at it after his first fast. Umm, OK! More for me! Thanks Melissa!!
        Reply
  5. This is so cool! I had a jar of the Bischoff cookie butter in my cart at the grocery store last week because I had a $1 off coupon for it - and it was on sale. When I got to the register, I realized the coupon was expired (I had just pulled it off the jar!), so I never bought it. Thanks for posting this. I'll definitely be trying it out soon!
    Reply
  7. I hate to ask a stupid question, but what is cookie butter? I've never heard of it before or seen it in a grocery store. I realize that yours is nut butter with flavorings, but what is the commercial stuff?
    Reply
    1. No questions are stupid. Cookie butter is usually made from Biscoff cookies. You can find it at most health food stores in the same section as the nut butters.
      Reply
  8. Wow, this looks awesome!! I have never heard of cookie butter, either, but this recipe makes me want to try it. Thanks for the recipe and your great website. You have great ideas!!
    Reply
  9. Cookie butter is also delicious with sliced apples! This way it will be an even healthier snack! Thanks for the recipe- can't wait to try!
    Reply
  10. I made this tonight and it was soo delicious! I have never had cookie butter and I don't care because I know your version is better!! Ate some right from the bowl. This will be a staple this fall. The "gingerbreadness" of it tastes just like fall! Yum!
    Reply
  12. I can't wait to try this recipe!! I LOVE cookie butter! You can eat it on, or with anything, even just a spoon when you have a real craving! Thanks Melissa for coming up with this!
    Reply
  13. I don't have any raw cashews on hand... could I use raw almonds or would that completely change the taste/consistency from what it "should" be? Thanks!
    Reply
  14. Yum! Yum! Yum! My son and I just made this. We used the Blendtec since we don't have a food processor. It worked great! Absolutely delicious! You are amazing, Melissa.
    Reply
  16. Hi Melissa, this sounds great. But I never heard of blackstrap molasses and I don't think they sell it in the Netherlands. Can I substitute it gor something else? TIA! Sanne
    Reply
  17. Wow! This looks so yummy! Thanks Melissa for all these wonderful recipes you post! I thoroughly enjoy your blog and the recipes you post. I also love how you do not push a ton of products on your readers as with other blogs. You also take the time to answer questions that people post. You are so sweet! Thanks so much for what you do!
    Reply
  18. I really enjoyed this with frozen bananas on day one but it didn't keep well. Any suggestions? I couldn't even get a knife into it so I left it out and it didn't get any better :-(
    Reply
  20. Thank you so much for this recipe! I looked at the ingredients of the Trader Joe's Cooke Butter and just about choked! Thanks for a healthier version. Do you soak your cashews? I assume not but don't want to leave it to chance. Thanks again!
    Reply

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