Homemade Healthy Cookie Butter

Bowl of healthy cookie butter on a plate with sliced apples and graham crackers.

5 from 1 vote

Homemade Healthy Cookie Butter

This gingerbread butter can be used as a spread, a dip, a frosting or even a sauce if you melt it a bit. Try it on toast, graham crackers, apples, cupcakes, oatmeal, bananas, a spoon...

Prep Time20

Total Time25

Course: Dips, Dressings, Sauces and Spreads, Snacks

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 165kcal

Author: Jenn Sebestyen

Equipment

Food Processor

Ingredients

2 cups raw cashews
¼ cup pure maple syrup
3 tablespoons regular or robust molasses not blackstrap
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon cloves
3 tablespoons coconut oil melted
non-dairy milk or water as needed, to thin

Instructions

Soak the cashews in hot water for 20 to 30 minutes. Drain.
Add the soaked cashews and all remaining ingredients to a food processor. Purée until smooth, stopping to scrape down the sides as needed, to ensure all ingredients are fully incorporated.
If the mixture is too thick, add non-dairy milk or water 1 to 2 tablespoons at a time, processing after each addition, until the desired consistency is reached.

Notes

~ Soak the cashews in hot water so they blend up smooth and creamy.

~ The amount of spices used creates the perfect gingerbread flavor - not too strong, not too mild. However, I realize the potency of these spices vary from brand to brand and some people are more sensitive to these strong flavors than others. Adjust the amount of spices to your particular tastes.

~ If the mixture is too thick, add non-dairy milk or water 1 to 2 tablespoons at a time to reach the desired consistency.

~ Store the homemade cookie butter in the fridge. It may stiffen up when it gets cold. Let it sit on the counter at room temperature for a few minutes until spreadable.

~ For an oil-free option, use non-dairy milk instead of oil until the desired consistency is reached.

The recipe makes about 1 ½ to 1 ¾ cups. Nutrition facts calculated based on 2 tablespoons per serving.

Nutrition