Cookie Butter Recipe
This cookie butter spread is so tasty, it’s almost sinful. Spread the cookie butter recipe on crepes, use as a dip for fruit, or eat it right off the spoon.
Overview
Total time: 50 S
Servings: 10
Calories: 100
Ingredients
- 1 1/2 tbsp. coconut oil
- 2 tbsp. cashews roasted
- 2 tbsp. brown sugar
- 1 1/2 cups cookies halved (Biscoff, ginger snap, graham crackers, etc.)
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 60mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
Instructions
- Add all ingredients to Twister jar in order listed and place Twister lid on jar. Hold Twister lid with one hand, and with other hand select a Medium High speed.
- Blend for 15 seconds for a chunky texture or 30 seconds for a smooth, spreadable texture. Turn the Twister lid counter-clockwise during blending.
Notes
To make this in the WildSide+ jar, triple the recipe. While blending, you'll probably need to stop several times and scrape the walls of the jar back down to the blade.
Can you make it with something other than coconut oil? I’m allergic.
If I was guessing, I’d think the coconut oil was just to help bind it all together (along with the oil from the cashews). Looking around the ’net, I see a few references to using coconut oil to replace butter. Makes sense since both are solid at room temperature. I presume you could substitute the other way, too. Unsalted maybe?
This might just be the reason I go and buy the Twister.
What is the shelf life of cookie butter?
For a recipe such as this, is it imperative that you use the Twister jar or can you make it work with say the Wild side jar?
Shelf stable for up to 3 weeks (but we doubt it will last that long!)
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