This Vanilla-Almond Cookie Butter recipe is a healthier (but not TOO healthy) spin on the store-bought version. It’s made with actual almond butter, and it’s freaking delicious!
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 when companies try to pass off junk food as healthy.
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?
Vanilla-Almond Cookie Butter Recipe
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.
I wasn’t going for something totally healthy with this recipe, but this homemade cookie butter balances out the sugary cookies with protein from a real almond butter base. So you can have cookie butter decadence without feeling that blood sugar crash an hour later.
The base is real almond butter, and from there you fold in vanilla cookie crumbs, cinnamon, allspice, brown sugar, and a little bit of oil to up the creaminess factor.
The resulting cookie butter is crunchy, creamy, and totally decadent. But it also contains some good fats, a healthy dose of fiber, and even some protein to offset the sugar you’re eating. A total win!
Vanilla-Almond Cookie Butter
Ingredients
- 2 cup vegan vanilla wafers - Most vanilla wafers are dairy free, but check the label for eggs and milk, if you’re not sure.
- 2/3 cup unsweetened almond butter
- 3 tablespoons neutral oil - (like sunflower oil)
- 1 teaspoon cinnamon
- pinch of allspice
- 1/4 cup brown sugar - (See? I told you this wasn't health food!)
Instructions
- Pulse 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.
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