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.
I call this crack in a jar. Yep, it’s incredibly addictive.
What is the shelf life of cookie butter?
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.
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?
Oh my.
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