Easy Homemade Cookie Butter - Perfect for Breakfast, Toast or Dipping! (2024)

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posted by Jessica Hylton on Dec 20, 2013 (last updated Feb 18, 2023) 42 comments »

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For the past few days, I feel like I have been in limbo. I’ve had two law school assignments due, two major projects I was working on (Thank God all of the above is now over as I am writing this), a major win for a Jamaican (Tessanne Chin! that show caused me major anxiety!) and the usual occurrences that life throws at us. That would explain why I haven’t put out a new post in days.

So how did I celebrate the end of this insane week? I made 4 dozen mini cheesecakes (don’t worry I only had half, JOKE) for a get together, oh and I made the best thing since sliced bread: Cookie Butter.

I’m dead serious; the best thing since sliced bread. This Cookie Butter will have you wondering what you’ve been doing all your life why youhaven’tbeen making cookie butter.

This recipe is a bit different from other cookie butter recipes, as it’s made with almonds. And it’s only three ingredients.

The thing is, the almonds act as the sugar, the oil, and all the other smoothers and binders found in most cookie butter recipes. I’ve made almond butter on countless occasions, and they do a very cool thing; they turn from rock hard to liquid. I know, what? You literally put them in a food processor and let them work their magic. It’s like how butter and sugar cream into each other, or how whipped cream gets…whipped. Imagine awesome. Got it? More awesome than that! I was going to make another batch of almond butter and I literally thought, wait, couldn’t I make cookie butter by this same method?

This is essentially Cookie Butter Almond Butter, but saying Cookie Butter alone is fine since I literally felt like I was eating these cookies in a spread. The almonds only enhance the taste, and since I used ginger cookies I really didn’t need to use extra cinnamon or ginger, but if you want to that’s totally fine. The pinch of salt is literally just to balance the flavours. Speaking of which, I wouldnot recommend using salted almonds. Just, don’t. Trust me.

Anyway, you can spread this on bread (sans Nutella, come on), add it to your favourite waffle or pancake recipe OR on top of it, spread it on cookies itself, add a spoonful in your oatmeal, or my favourite way, BY ITSELF. As you can see from the pictures it has beautiful speckles which come from the almonds and the cookies. There is a very slight grainy texture but for the most part it’s smooth. I love the slight grain, it reminds me of how amazing homemade goodies can be.

Did I mention that this is an amazing gift to give? Can them in some mason jars (Ifinally got mine! Thank you Jamaica!) and send them to the people you love the most. This is how you let people know you love them; one taste and you’ll see.

See Also

Condensed milk ice creamHow To Make {& Use} Highly Bioavailable Turmeric Golden PasteSnickerdoodle Protein Balls [Gluten Free]Chicken Pot Pie Casserole

originally published on Dec 20, 2013 (last updated Feb 18, 2023)

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