Not that weird “Speculoos” cookie butter stuff that most people seem to be raving about. No, this is CHOCOLATE CHIP COOKIE butter! After trying just the teensiest bit of this cookie butter, you will:
- Forget about your first week back to school
- Forget that you dropped your phone in the toiled (it was an accident!)
- Want to spread this on everything you can find, such as bagels, pancakes, toast, or
And if you’ve ever tried gingerbread cookie butter (aka “Speculoos”) you will automatically forget about that as well. Unless you don’t like chocolate chip cookies of course… but when was the last time you heard someone say they liked gingerbread better than chocolate? To quote Trent from Chopped:
“‘I don’t know who speculoos is. Ain’t never seen him before in my life.'”
Yep, after you try this, you’ll be wanting to cut all ties from store-bought cookie butter.
(“‘Spuckalose? Spookalosh? I can’t remember the name. It’s got a certain taste to it.'”)
- 1 cup “raw” cashews
- 1/2 cup almond milk (or milk of choice)
- 1/3 cup erythritol
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 1/8 tsp baking soda (for the “cookie dough” flavor)
- 1/8 tsp salt
- “Optional”: 1/3 cup mini chocolate chips (I highly recommend this!)
Directions: In a food processor, pulverize the cashews until they form a kind of dough (see photos below). Add in the almond milk and pulverize again so that you have nut butter-consistency (again, see photos). Add the remaining ingredients and process until the chocolate chips are small pieces and everything is mixed together nicely. Store in the refrigerator. Makes ~1 1/4 cups.
Since this cookie butter has no actual cookie in it, I though it would be relatively easy to make a nutrition label. So here you go!
I’ll admit it, I was pleasantly surprised! The nutrition label is for two tablespoons (because who uses only one?)… yet it has only 100 calories, not to mention 7 grams of fiber! And yes, the nutrition does include the chocolate chips, you should too 🙂