Homemade Cookie Butter (white chocolate graham version)

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?).

cookie butter

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.

cookie butter

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!

 

Homemade Cookie Butter (white chocolate graham version)

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (1 small jar)

  • 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

Instructions

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.

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Mini Coffee Cake Muffins

coffee cake muffins

I made a batch of my friend Erin’s 100% Whole Grain Cinnamon Apple Muffins – for, oh maybe the fifth or sixth time (they’re THAT good) – and while John was enjoying one he asked if I could make a coffee cake version. I nonchalantly said “sure”, but couldn’t get the idea of the coffee cake muffins out of my head; so voila!

coffee cake muffins

These muffins are incredibly tender – despite the fact that there is no white flour in them – and the crumb topping is beyond addictive. Their petite size makes it easy to inhale two or three muffins without even batting an eye, but they’re healthy enough that you can do just that.

coffee cake muffins

These muffins would make an excellent addition to your Mother’s Day brunch, but don’t wait until a special occasion…

coffee cake muffins

… make them today!

coffee cake muffins

 

 

Mini Coffee Cake Muffins

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake breakfast

Ingredients (16 mini muffins)

    Muffins

    • 1 cup whole wheat pastry flour
    • 1/2 tsp baking powder
    • 3/4 tsp baking soda
    • 1/2 tsp ground cinnamon
    • 1/4 tsp Kosher salt
    • 1 large egg, preferably organic
    • 1/3 cup pure maple syrup
    • 6 Tbsp neutral-flavored oil, such as safflower
    • 1/4 cup 2% plain Greek yogurt
    • 1 tsp pure vanilla extract

    Crumb Topping

    • 3 Tbsp unsalted butter, preferably grass-fed, melted
    • 2 Tbsp unrefined granulated sugar, such as evaporated cane juice
    • 2 Tbsp light brown sugar
    • 1/2 tsp ground cinnamon
    • 1/8 tsp Kosher salt
    • 1/2 cup whole wheat pastry flour

    Instructions

    Preheat oven to 350°F. Lightly grease 2 mini muffin tins with neutral-flavored oil, such as safflower.

    In a large mixing bowl, combine 1 cup flour, baking powder, baking soda, cinnamon, and salt; whisk until well-combined.

    In a medium mixing bowl, combine egg, maple syrup, oil, yogurt, and vanilla extract; whisk until smooth.

    Pour wet ingredients into dry and stir just until combined (no flour should be visible).

    Using a mini ice cream scoop or spoon, spoon batter into the prepared muffin cups, filling each about 3/4 of the way full (you’ll use about 16 cups total).

    In a small bowl, combine the melted butter, sugar, brown sugar, cinnamon, and salt; stir until well- combined. Stir in flour until well-combined. Evenly divide the crumb topping amongst the filled muffin cups, gently pressing the crumbs into the muffin batter.

    Bake for 10-14 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

    Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool complete.

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