Trader Joe’s copycat cookie butter (gluten-free)
Dear Trader Joe’s,
I’m already addicted to your nut butters. I take a daily almond butter dip no matter what, and I don’t understand why you needed to come out with all of the crazy combos that I have to try.
And I guess you came out with a chocolate almond butter, too? Well, that sounds like the devil…. and I can’t wait to pick some up.
The cookie butter jar sits in the pantry, and I stare at it longingly because of the gluten content, and may drool a little while the Pilot spreads it onto toast. Supreme nut butter envy over here.
So what’s a girl to do?
Break her mini chopper attempting to make her own.
100% worth it 🙂
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Homemade Cookie Butter
GF, Vegan
Ingredients:
-1.5 cups gluten-free gingersnaps, crushed
-2 cups almonds (cashews would be lovely, too), toasted <—a trick I learned from my friend Ashley
-1 t cinnamon
-1 T olive oil
-hefty pinch of sea salt
-1 t vanilla
-Liquid sweetener of choice, if desired. With the cookies, I didn’t think it needed much, so I added a little maple syrup
1.) After the nuts have cooled (about 10 minutes), start to process them in a food processor or the Vitamix. It will take about 10 minutes or so to get a creamy, nut buttery consistency, so try to be patient- it’s worth the wait.
If your food processor starts to feel warm, let it cool down before continuing to process. This is where I failed- patience is not my virtue. [Vitamix tip: if your Vitamix overheats, put the base in the fridge- it will cool it down much faster]
2.) After you have a smooth consistency, add the cookie crumbles, oil, cinnamon, vanilla, salt and sweetener (if you’d like). Blend well.
3.) Transfer to a jar (this would make an amazing little gift!), and eat whatever’s left in the food processor with a giant, goofy smile on your face.
Perfect:
As a waffle, pancake or oatmeal topping
Snack with berries for dipping
On a spoon
What’s your all-time favorite nut butter? Or are you not a fan?
140 Comments
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Hi! This was delicious! Can you please tell me if you store this in the fridge or pantry? Thanks
i would do fridge!
Hi,
I tried making this, but it didn’t turn out right. My almonds never reached the smooth consistency. It never got to the butter stage. I added the other ingredients hoping it would cream up, but it didn’t . Any idea? Is my Cuisnart food processor not strong enough to make nut butter?
it should still be able to do it! how long did you process them for? it takes about 10 minutes
Felt like 10 mins. It was dry, wasn’t getting smooth or creamy, like it needed liquid. Maybe the almonds weren’t toasted enough….could that be it?
time it next time. i used to think i was doing it long enough but i was use being impatient 🙂 it’s worth the wait i promise!
Thanks. Will definitely try again.
What is the nutritional values..fat carbs etc?
WHAT’S the serving size?? Like how much does this recipe make???
Tastes great! I messed up by using almond flour instead of whole almonds, which left me with a grainy butter that won’t smooth out after ages in the processor. In fairly confident it will come out better if I get the correct almonds. Thanks!
This is delicious but my Ninja just kept binding up, stuck to bottom & sides after a few seconds and not incorporating any further so I finished it with my kitchenaid mixer, just continued to beat the heck outta it, worked beautifully..using it to make 6 layer brownies