Cookie butter in a glass jar.

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.

Top down shot of cookie butter in a glass jar.

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 you haven’t been making cookie butter.

Cookie butter in a glass with cookies around it.

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?

Side shot of cookie butter in a jar, with cookies.

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 would not 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 (I finally 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.

Overhead shot of cookie butter in a glass jar with a spoon.

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Side on shot of cookie butter in a glass jar.

Insanely Delicious Cookie Butter

Servings: 40 servings
Prep Time: 0 minutes
Cook Time: 10 minutes
Total Time: 10 minutes
This homemade cookie butter is rich, creamy and delicious. Insanely easy to make, this cookie butter recipe will be your new favorite spread! Only 3 ingredients and ready in 10 minutes!
5 (from 1 rating)
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Ingredients

  • 16 ounces almonds, I used Blue Diamonds butter toffee flavour
  • 18-20 Gingersnap cookies, 12 grams each (240 grams)
  • 1/2 teaspoon sea salt

OPTIONAL

  • Cinnamon
  • Ginger

Instructions 

  • Add almonds to a food processor and blend Warning It WILL be loud.
  • Grind almonds for 7-10 minutes. The almonds will grind until they form into a dough ball, and then like turn into a smoother liquid substance.
  • Add the cookies and sea salt and optional spices and grind for 2-3 more minutes.
  • Spread on anything.
  • Store at room temperature or in the refrigerator (recommended).

Notes

This cookie butter can last in your fridge for a while, at least 4 weeks. At room temperature it would last at least a week.
 
Calories: 78kcal, Carbohydrates: 5g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 45mg, Potassium: 91mg, Fiber: 1g, Sugar: 1g, Calcium: 32mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast, Desserts, Jams, Sauces, Dips & Spreads, spreads
Author: Jessica Hylton