Cookie Butter

Cookie Butter.jpg

Cookie Butter


3 cups raw almonds

2 Tbsp coconut oil

6 Simple Mills Crunchy Chocolate Chip Cookies

Sea Salt

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.