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.

cookie butter

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.

cookie butter (2)

100% worth it 🙂


Homemade Cookie Butter

GF, Vegan

cookie butter (3)


-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.

cookie butter

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.

tucson 016


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?

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  1. Jen on January 27, 2014 at 1:00 am

    Hi! This was delicious! Can you please tell me if you store this in the fridge or pantry? Thanks

    • Fitnessista on January 27, 2014 at 10:34 am

      i would do fridge!

  2. kristen on March 10, 2014 at 11:09 pm

    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?

    • Fitnessista on March 11, 2014 at 12:59 pm

      it should still be able to do it! how long did you process them for? it takes about 10 minutes

      • kristen on March 11, 2014 at 1:15 pm

        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?

        • Fitnessista on March 11, 2014 at 1:24 pm

          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!

  3. kristen on March 11, 2014 at 1:27 pm

    Thanks. Will definitely try again.

  4. Judi on August 6, 2014 at 12:41 pm

    What is the nutritional values..fat carbs etc?

  5. Trish on November 10, 2016 at 3:06 pm

    WHAT’S the serving size?? Like how much does this recipe make???

  6. Sharon on January 9, 2021 at 7:32 pm

    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!

  7. Jamie on October 7, 2023 at 10:15 pm

    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

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