A creamy cashew butter that tastes just like sugar cookie dough! You won’t believe it’s healthy!
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.
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This recipe was quick and easy to make. The butter had a smooth, creamy texture and tastes delicious! I used unsweetened banana chips and lightly salted cashews, and am already thinking of different additions/adaptations for this recipe. Yum!
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