You can package this cookie butter recipe in a pretty jar for a holiday gift, or keep it all for yourself.
Related: 8 Homemade Food Gifts
Confession: cookie butter is sort of a pet peeve of mine. Obviously, it’s delicious, and I don’t begrudge it its deliciousness. But store-bought cookie butter is marketed as a nut butter. It sits on the shelf next to peanut, cashew, and almond butter, as if it has any nutritional value at all. It’s misleading, and if there’s one thing that really gets my goat, it’s healthwashing.
Most cookie butters are basically glorified frosting. I don’t have a problem with frosting. But let’s call it frosting frosting, you know what I mean?
The vanilla-almond cookie butter recipe below is what I thought cookie butter was going to be when I learned that this magical mixture was a thing.
My homemade cookie butter recipe isn’t health food. It’s still got lots of sugar. I wasn’t going for something totally healthy, but this homemade cookie butter balances out the sugar and fat with protein from the almond butter base. So you can have some cookie butter-like decadence without feeling that blood sugar crash an hour later.
Vanilla-Almond Cookie Butter
Yield: about 1 1/2 cups
- 2 cups vanilla wafers (Most vanilla wafers are dairy free, but check the label for eggs and milk, if you’re not sure.)
- 2/3 cup almond butter (unsweetened)
- 3 tablespoons oil (Choose something light like sunflower oil.)
- 1 teaspoon cinnamon
- pinch of allspice
- 1/4 cup brown sugar
- Puree your cookies in the blender until they reach the consistency of fine breadcrumbs, though some chunks of cookie are fine. I did this in my low-end blender to see how it went. It takes a while, and working in smaller batches is best.
- Fold in the almond butter, stirring to totally combine. You’ll have a somewhat thick dough at this point.
- Add the oil, and stir it in until your cookie butter reaches a nice, spreadable consistency. Stir in the spices and sugar, and refrigerate until you’re ready to serve.