We all have that one nut butter spread that we hold near and dear to our hearts. You’ll slather it on anything and everything. You probably have a stash in your pantry as a backup in case you run out. You also have probably driven across town to get your hands on a jar when times are tough. Is yours almond butter? Peanut butter? How about my Chocolate Espresso Cashew Butter? Well let me introduce to you the newest nut butter in town - Cookie Butter (come on y’all, say it with me COOOOOOKIE BUTTER).
This guy is super easy to make and the salty + sweet combo will pull at your heart strings. The Simple Mills cookies I used in this recipe are my all time favorite cookies - they are a bite sized, crunchy piece of heaven. I also love them because they are made with real, whole ingredients like almond flour and coconut sugar - further proving that this healthy lifestyle I preach about still contains cookies ;)
Yields one 16 oz mason jar
Preheat oven to 350 F. Place almonds in a mixing bowl and stir in melted coconut oil. Place almonds on a baking sheet and roast in oven for about 12 minutes until toasted. Add roasted almonds to food processor and pulse continuously until you reach a creamy texture (this will take a couple minutes and you may have to stop it to scrape down the sides every now and then). Once creamy, add in 5 Simple Mills cookies and pulse a few times until combined. Add mixture to an airtight container. Add crushed 1 Simple Mills cookie to the top and stir. Store for up to 3 weeks.