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.
You’ll just manually go to speed 7 and blend for 35 or 50 seconds, depending on the texture you want (see "Instructions" above).
Can we omit the cashews? nut allergies…
But they’re both not good for you at all?! At least coconut oil is healthy and good for you…
I have seen this "cookie butter" for sale at Trader Joe’s and Meijer, it is kind of pricey. This recipe brings the cost down considerably. You can even make your own cookies to control ingredients (Gluten-Free, or preservative free ) , just make the cookies "crunchy" (not soft). You can substitute organic sugar and organic Molasses mixed to the consistency of brown sugar in place of the brown sugar.
Yes, you can. You will probably want to add more oil in its place.
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