Cookie Butter = Spreadable Dessert

28 11 2013

Whomever thought crushing up cookies, adding a fat and shoving it into a jar was a genius. I first had some cookie butter when I was in Tucson last year and saw it in Trader Joes. The back label was marginally friendly for me and I was excited promising myself I would smear it on celery as a carbs with extra carbs.

I ended up using a spoon. Needless to say the half eaten jar remained in Tucson because it was so darn good and the amount I was eating was putting me over my surgical sugar limits.

I was getting a bunch of recipes together for the holiday “Survival” series for the York Region WLS group and I came across an unfriendly DIY cookie butter recipe. I thought “this would make a great hostess gift if it turns out” and set out to make a batch to see if this was a good gift or a recipe that just doesn’t ‘cut it’ as a lower carb-sugar free option. Ken and I love this stuff and smear it on everything. I have given it to friends who are “OMG this is fabulous”… on and off plan friends. The true testament to how good something is is when people who aren’t sugar free consume massive quantities! Make some for yourself and see what you think!

Homemade Cookie Dough Butter
adapted from wickedgoodkitchen

1 cup nut butter (peanut butter, almond butter, cashew butter, macadamia butter, sun butter…)** I used cashew butter as it has the sweetest taste
1/2 cup butter, salted or unsalted
3 tbsp coconut flour
3 tbsp sugar free maple syrup *whatever sweetener you care to use given your diet
1/4 tsp cinnamon or more
A dash of nutmeg (optional)
1/4 tsp sea salt or less (not course ground)
1/4 tsp pure vanilla
3 tbsp mini chips (optional)

Brown the butter by heating it up in a sauce pot on low heat until it becomes golden brown. Take the butter off the burner right after it reaches this point to prevent burning. In a medium sized bowl add the melted browned butter, nut butter and coconut flour and stir.

Next, add the sugar free maple syrup, cinnamon, nutmeg, sea salt, and vanilla and stir. Cover the bowl and place it in the fridge for 30 minutes. Take it out of the fridge and stir in the chocolate chips. If you add the chocolate chips before going in the fridge they will just settle to the bottom. Store the cookie dough butter in the fridge in a mason jar or an air tight container.

Use this as a gift for a hostess OR serve with fruit or crackers for a sweet dip at your next party.
cookie butter




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