Have you seen Trader Joe’s cookie butter yet? It’s all the rave right now at the Joe’s! I’ll admit I don’t eat it for a very simple reason; the ingredients in it are cheap and processed (harsh but totally true). So I decided to make my own If you want to try something decadent that wont leave you tired or hungry for more, then mix up a quick and easy batch of this rich cookie butter. This natural treat will leave you totally satisfied. I use real rich kerigold butter for this recipe. This makes all the difference! The first clue to it’s rich flavor is the dark yellow color. The cows are pasture fed. Meaning they eat only grass and get lots of sun. Good for the cows, and good for us. Some people have a hard time believing this, but butter (grass fed) is really good for you. Full of vitamins and the omega 3′s and 6′s that are in it are at an optimal ratio of 1:1. Although coconut oil is good for you and is commonly used as a butter substitute, it contains trace amounts of Omega 6 and none of the very healthy fat soluble vitamins found in grass fed butter . That is why grass fed butter is my number one fat choice when cooking and baking. read more about the good things in butter here.
1 cup nut butter (peanut butter, almond butter, cashew butter, macadamia butter, sun butter…)
1/2 cup butter ( I used kerigold)
3 tbsp coconut flour
3 tbsp honey
1/4 tsp cinnamon or more
A dash of nutmeg (optional)
1/4 tsp sea salt or less (not course ground)
1/4 tsp pure vanilla
3 tbsp mini chips or more ( I use Enjoy Life)
Serving 1 tablespoon
3 net carbs, 2 grams sugar, 8 grams fat, 2 protein, 90 calories. This depends on the nut/seed butter you use.
Things You’ll need
Fork to stir
medium sized bowl and lid
mason jar with lid or an air tight container
Brown the butter by heating it up in a sauce pot on low heat until it becomes golden brown. Take the butter off the burner right after it reaches this point to prevent burning. In a medium sized bowl add the melted browned butter, nut butter and coconut flour and stir. Next, add the honey, cinnamon, nutmeg, sea salt, and vanilla and stir. Cover the bowl and place in the fridge for 1 hour. Take out of the fridge and add the chocolate. If you add it before going in the fridge it will settle to the bottom. Lastly, store in a mason jar or an air tight container.
Enjoy by the spoonful!