This yummy (and surprisingly healthy!) homemade cookie butter combines the two great loves of my life: cookie dough and nut butter.
I’ll be honest and tell you guys that whenever I bake cookies, which is quite often given my job, I never wash my bowl out until after I’ve swiped my finger through it at least half a dozen times. Sometimes more, depending on the day. Don’t act like you have no idea what I’m talking about!
So when I found Rachel’s recipe for a spreadable cookie dough that contains no raw eggs, I leapt for joy! As a bonus, it’s even gluten-free. This incredibly addicting Sugar Cookie Butter tastes just like sugar cookie dough and is simple to make, as long as you have a food processor or high speed blender.
Let’s get started!
Here’s all the ingredients you need: raw cashews, banana chips, baking soda, cream of tartar, vanilla extract, honey and coconut oil.
First, combine the cashews and banana chips in your food processor and process until a crumbly nut butter consistency is reached. For me, this took almost eight minutes and I stopped the food processor a few times to scrape down the bowl with a rubber spatula (and taste test!).
If you’re not sure, keep going! It’s impossible to over-process this.
After your banana chips and cashews are combined and relatively smooth, add your honey.
Note that I added double the amount of honey that was listed in the original recipe. What can I say? I like my cookie butter sweet.
After adding the honey, add the vanilla extract with the motor running …
Followed by the cream of tartar …
And the baking soda! Scrape down the sides of your bowl and run the motor on low until all ingredients are completely combined.
The last ingredient to add is the coconut oil. Mine was extra soft because it had been sitting on my counter in the sunshine for a little while. I added four teaspoons of this.
Give it another whirl and then taste. I think it tastes just like cookie dough with a hint of banana. I couldn’t get enough!
I like to serve my cookie butter spread on (what else?) cookies! Cookies on cookies on cookies. It’s my dream come true. I also thought the rainbow sprinkles made for a pretty touch.
This would be a great afternoon snack for little ones. The cookie butter would also be delicious on top of oatmeal or with sliced apples. You really can’t go wrong; it’s so good!
A creamy cashew butter that tastes just like sugar cookie dough! You won’t believe it’s healthy!
- 1-½ cup Raw, Unsalted Cashews
- ⅓ cups Banana Chips
- 1 teaspoon Honey
- ⅓ teaspoons Vanilla Extract
- ¼ teaspoons Cream Of Tartar
- ¼ teaspoons Baking Soda
- 4 teaspoons Coconut Oil
Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary.
Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.
Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached. I added in about 4 teaspoons. This amount got me a thicker nut butter that had a cookie dough-like consistency, but feel free to add more.
Yields about a cup of sugar cookie butter. Lasts for up to 1 week at room temperature in an airtight container.
Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”