I’ve always wanted to try Trader Joe’s Cookie Butter but there are like seven different types of sugar on the ingredient list which has made me hesitant to try it (says the girl who just ate Fraiche frozen yogurt with chocolate magic shell). I’d had the idea to try and create my own for a while but I still struggled with how to make cookie butter without actual cookies. So I gave up and used actual cookies.
As far as store-bought cookies go, ginnybakes has made basically the healthiest version I have seen. The cookies are all between 45-50 calories and are gluten free, vegan and refined sugar free. They’re also a million times tastier than a gross Chips Ahoy or something – do people still eat those? I think I saw a kid eating an entire half-pint of Chips Ahoy ice cream in the Puerto Vallarta airport last month, so I’m guessing they’re still a thing.
So, next time you’re at the store… pass by the jarred cookie butter filled with vegetable oil and twenty types of sugar, grab a bag of cashews, grab a box of ginny bakes and make your own version.
- 2 cups cashews
- ½ tbsp coconut oil
- ½ tbsp maple syrup
- ½ tbsp vanilla extract
- 4 ginnybakes Sugar Love cookies, broken into pieces
- Place cashews in a food processor and process for 5-10 minutes, until cashews turn from a cashew meal to a liquid. You will have to scrape down the sides several times.
- Add coconut oil, maple syrup and vanilla extract and continue mixing.
- Once your cashew butter is your desired consistency, add cookies and process until the pieces are broken up as much as you like.
- Store in container for one week or longer in the fridge.
If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.
ginnybakes sent me lots of yummy cookies to try but I was not compensated for this post.
Chat with me:
What recipes do you make copycat versions of? Have you ever tried ginnybakes cookies?