Friends, please pardon my sporadic posting over these past couple of months. You see, I’ve been busy baking up a little brother or sister for Lily! First trimester nausea made it difficult to simply eat, so you can imagine how tough it has been for me to get into the kitchen for recipe development.
Now that I’m into my second trimester, I’ve been feeling more like myself (albeit tired pretty much all of the time), and my appetite is slowly returning to full force. I can’t promise that I’ll be back with regular recipe posting seeing as though I’m still using my designated blogging time (Lily’s nap) to, well, nap… but I will be posting more often.
My second e-cookbook is almost complete, so thank you for sticking out the wait!
We are all super excited for the newest addition to our family, who will be fully baked by November.
Until then, ice cream & pickles!
I love me some cookie butter. Ya know, that insanely addictive stuff from Trader Joe’s that disappears from the jar in no time. The caveat is that the ingredients are less than stellar; actually, the ingredients are such a departure from the food that I typically consume, that I haven’t bought TJ’s cookie butter in years. I’m pretty sure I pick up a jar every time I go to the store, but end up putting it back on the shelf when I take a glance at the ingredient list (when will I learn?).
I have no idea why it took me this long to finally attempt a homemade version, but the fact is I did, and I’m so excited to share the recipe with you! Now I feel like I have to let you know that this cookie butter doesn’t taste exactly like the source of its inspiration, but that’s to be expected because the ingredients are completely different. It IS super delicious, however!
This version uses graham crackers in place of speculoos cookies, and adds in almonds to bump up the protein & healthy factor. I wrote the ingredient list to yield a cookie butter with a milder flavor, but if you love warm spices, feel free to add as much as you’d like.
The sweetness comes from white chocolate chips; I chose this particular sweetener for a decadent dessert-like result, but if you’re not a fan you can’t certainly sub in 1/4 cup or so of honey or pure maple syrup.
As the name suggests, this cookie butter really is more of a dessert or treat than a breakfast spread; but you can rest assured that it’s much healthier than the prepackaged stuff!
Prep Time: 10 minutes
Cook Time: 0 minutes
- 2 cups unsalted dry toasted blanched sliced almonds (the blanching process removes the skin; if you can only find regular sliced almonds, that is fine)
- 6 full graham crackers sheets, broken up into small pieces (I used honey, but cinnamon would also be good)
- 2 Tbsp neutral-flavored oil, such as safflower
- 1/2 cup all-natural white chocolate chips (or 1/4 cup honey or pure maple syrup)
- 3/4 tsp ground cinnamon, or more to taste
- 1/16 tsp ground nutmeg, or more to taste
- 1/16 tsp ground cloves, or more to taste
- 1/2 tsp pure vanilla extract
Place sliced almonds into a food processor fitted with the steel blade and process until the nuts break down into a smooth paste, about 5 minutes, scraping down the sides of the bowl as necessary.
Add in the broke up graham crackers sheets, and turn on the processor. With the motor running, stream in the oil and process until a smooth butter forms, again scraping down the sides of the bowl as necessary.
Add in the white chocolate chips and process until melted and fully incorporated. The heat from the food processor will melt the chips. Alternately, add in the liquid sweetened of your choice.
Add in the spices and vanilla extract; process to combine.
Taste and adjust seasonings if desired. The consistency will be rather thin and drippy while it’s still warm, but the cookie butter will firm up as it cools.
Pour into an airtight container or jar and store at room temperature.