Cookie Butter Recipe
This cookie butter spread is so tasty, it’s almost sinful. Spread the cookie butter recipe on crepes, use as a dip for fruit, or eat it right off the spoon.
Overview
Total time: 50 S
Servings: 10
Calories: 100
Ingredients
- 1 1/2 tbsp. coconut oil
- 2 tbsp. cashews roasted
- 2 tbsp. brown sugar
- 1 1/2 cups cookies halved (Biscoff, ginger snap, graham crackers, etc.)
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 60mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 4g
- Protein: 1g
Instructions
- Add all ingredients to Twister jar in order listed and place Twister lid on jar. Hold Twister lid with one hand, and with other hand select a Medium High speed.
- Blend for 15 seconds for a chunky texture or 30 seconds for a smooth, spreadable texture. Turn the Twister lid counter-clockwise during blending.
Notes
To make this in the WildSide+ jar, triple the recipe. While blending, you'll probably need to stop several times and scrape the walls of the jar back down to the blade.
I tried this with graham crackers today and it was really good. Next time I get some Biscoff cookies, I will try it with that too.
I dont have a Twister jar. :-(
Is there a way to do this in the wildside jar??
What? No snarky comments yet about GMO, gluten, hydrogenated oils and high fructose corn syrup? The food police must be taking the day off.
If only I had the expensive Twister jar, I’d whip this up tonight.
Can you make it with something other than coconut oil? I’m allergic.
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