Homemade Gluten-Free Cookie Butter
Healthier homemade gluten-free cookie butter is ultra creamy, smooth, sticky, and tastes like delightful toasted, spiced cookies. I'm sharing two different methods to making it (the first with healthy store-bought cookies and the second with ingredients you have at home!). Cookie butter is so easy to make, customize, and you can use it as a spread or in desserts!
Ingredients
Cashew Cookie butter from scratch
- 2 cups raw cashews
- 1 tbsp refined coconut oil, grass-fed butter or ghee, or vegan butter
- 1 tbsp light molasses or maple syrup
- 3 tbsp coconut sugar (I used 3 tbsp monk fruit for lower sugar)
- 3 tbsp maple syrup
- 1 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- tiny pinch of cardamom (optional)
- 2 tsp vanilla extract
- 1/2 tsp sea salt
Using store-bought cookies
- 1 box toasted pecan simple mills cookies
- 1/4 cup plant-based or regular milk
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 2 tbsp softened refined coconut oil
Instructions
From scratch cookie butter
- Roast the cashews: spread in a single layer on a parchment-lined cookie sheet and place in the oven for 10 minutes at 350F. Let cool for a few minutes.
- Add the nuts to a food processor and blend for a few minutes, stopping to scrape the sides, until it turns into a paste. This can take several minutes - be patient!
- When the cashews start to form a ball, stop the food processor and add the remaining ingredients. Process for a few more minutes until it reaches a drippy, creamy, nut butter consistency.
- Store in an air-tight container or jar in the fridge or in a cool place.
Boxed cookie butter
- Add the cookies into your food processor, processing until a fine texture is obtained. Then add the milk, coconut oil, spices, & vanilla extract. Blend until smooth.
- If you are looking for a runnier butter, add a little more milk or coconut oil. Store in the fridge in an airtight container.
Video
Notes
Shortcut: You can substitute store-bought cashew butter for the raw cashews to save some time! Use 1 to 1 1/4 cups of cashew butter. Start with 1 cup and blend with the remaining ingredients. If you find the spices and flavors to be too strong, add more as you'd like.