Desserts · Dips · Sauces · Spreads · 34 comments ·
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.
Total time: 50 S
- 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.)
- Serving Size: 1 tbsp.
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 60mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
- 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.
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.
I tried this with graham crackers today and it was really good. Next time I get some Biscoff cookies, I will try it with that too.
Is there a way to do this in the wildside jar??
I dont have a Twister jar. :-(
What? No snarky comments yet about GMO, gluten, hydrogenated oils and high fructose corn syrup? The food police must be taking the day off.
If only I had the expensive Twister jar, I’d whip this up tonight.
I call this crack in a jar. Yep, it’s incredibly addictive.
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