Copycat Cookie Butter
This Cookie Butter recipe not only promises a delectable taste, but is also gluten free, dairy free and refined sugar free! Whether you're spreading it on your morning toast, incorporating it into your baking, or using it as the secret ingredient in your granola, this cookie butter is bound to become a staple in your pantry!
Equipment
- food processor, oven
Ingredients
- 1 cup raw cashews
- 1 cup raw almonds
- ½ cup raw pecans
- 2-4 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1½ tsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees.
- Spread nuts onto a baking sheet and roast for 20 minutes, shaking the pan half-way.
- Allow the nuts to cool slightly before adding them to a high-powered food processor.
- Add 2 tbsp olive plus remaining ingredients to the nuts and begin processing. This WILL TAKE TIME, trust the process.
- After 1-2 minutes scrape down the sides of the bowl. Continue processing and every 2 minutes, scrape down the bowl until the butter starts to form.
- If after 10 minutes the nut appear too dry or "doughy", add 1-2 tbsp of oil until the mixture starts to turn.
- This can take up to 15 minutes until nut butter is smooth and creamy.
- Transfer to an airtight jar.
Notes
This keeps in the pantry for 2 weeks.