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.
Ingredients
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)
Nutrition facts
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
Sauce pot
Fork to stir
medium sized bowl and lid
measuring spoons
mason jar with lid or an air tight container
Directions
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!
Recipe was shared on, Real Food Wednesdays, Allergy Free Wednesday, Full Plate Thursday, Thank Your Body Thrusday, Whole Food Wednesday, Healthy 2Day Wednesday, GF Friday,
OMG this sounds awesome!!
This looks so good! I didn’t even know cookie dough butter existed. I can’t wait to try it. And your ingredients are fantastic.
Thanks Suzy! Hope you enjoy!
Cookie butter is quite delicious, but definitely less than healthy! Of course, how could ground up cookies not taste good?! This version sounds really tasty and healthier. I used to make my own nut butters…not sure why I stopped, time to get back to it! Visiting from Miz Helen’s!
YUM, you have me drooling! I’d love for you to link this up at our Gluten Free Fridays party this week! Its live now! I hope you make it this week!
Cindy from vegetarianmamma.com
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
Thanks for linking back to the Gluten Free Fridays post!
See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!
Cindy from vegetarianmamma.com
This looks like a fantastic treat that I can’t wait to try! Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks for stopping by and hosting!
So stupid question but do you bake it up like cookies or spread it on something/dip stuff in or just eat with the spoon
Hi Angela, Thats not a stupid question after all its called cookie dough
Just mix it up and eat it straight outta the jar!
This looks so fabulous! I ‘ve got everything but the chips. Might need to run to the store. Thanks!
I’m crazy about raw cookie dough so this is right up my alley. I’m over from Whole New Mom. I’ll be forwarding this recipe. Thanks!
Wouldn’t this be great spread on a banana?? YUM!
Hey! I was wondering if there would be a good substitute for butter since I’m lactose intolerant? Coconut oil? This looks DELISH!
Hi grace, I would think that grass fed butter should be ok to eat. If your really concerned you can make ghee “clarified butter”. When you melt the butter in a pan you will see white foam on top. Place in the freezer for 4 minutes (no more no less) take it out and strain it. The milk will separate.I don’t recommend coconut oil because you will be missing out on vitamins and omegas. also butter tastes better.
The “grass fed butter” would still contain dairy. Grace, if you’re lactose-intolerant, try a dairy-free spread like Earth Balance Margarine.
Do NOT try margarine. It’s a nasty, fake food.
If you’re lactose intolerant, you can’t have grass-fed butter, it’s still got the lactose in it. You might try RAW grass-fed butter — many people who are lactose intolerant can handle raw dairy because the enzymes that break down the lactose are still present in the milk. Alternatively, a lot of lactose-intolerant people also have good luck using ghee instead of butter.
Thanks JRS! Raw would be best for lactose intlerant or make ghee. Margarine has nothing good for you in it because it’s too processed. cream naturally forms on the top of milk and can be scooped off the top to be turned into butter with no heat which makes it easy to make at home. Keeping food close to home will give the most nutrients to the body.
I just made this and it REALLY tastes like cookie dough! I made cashew butter from scratch (using white kernel coconut oil, since regular coconut oil has too strong a taste for me), and used Kerrygold butter, buckwheat honey, and Enjoy Life chocolate chips. I was hesitant about the cinnamon and nutmeg since I never use those in chocolate chip cookies, but I went ahead and added them to see if they worked with the coconut flour and everything else. Well, it TOTALLY worked. I think the browned butter really did it for the cookie taste, but it all worked amazingly. Excellent recipe!
I’m at that point in my cycle where I will suddenly get an insane chocolate and wheat craving, so I rushed and put this together and just tasting it before it even set up in the fridge alleviated the craving. Still have a whole jar left. Thanks for that miracle, hah!
This looks absolutely delicious! I’m a sucker for anything pretending to be cookie dough, especially if I can make it and have it around for a snack attack! As a nursing mama, things like that REALLY come in handy. And I don’t have to feel guilty about it! I love what you said about the ratio of omegas in grass fed butter; that is so important! We do use coconut oil since it has many other beneficial properties, but not as a substitute for butter.
Hi Joanna! Coconut oil is good stuff but from my understanding it doesn’t have any other health benefits that butter doesn’t have. If I’m wrong please inform me.
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could normal flour be used? would it be the same amount as the coconut flour?
Good question! I need to know too
What do you mean by regular flour? If you mean wheat flour then no it can not be subbed. Coconut flour is high in fiber and therefore will absorb more batter.
Thank you for this – going to make it this weekend. Also, I love Kerrygold. It is the only butter we use. It is so delicious!
Honey is usually not used in low carb, or that’s what I have come to understand. Even if it is natural, it still registers as a sugar. There are 17 carbs per tablespoon of honey. With everything mixed together it still seems like a lot of carbs per tablespoon. It does look yummy though.
Hi Angela! This recipe makes a ton. It has 3 net carbs per serveing vs. cookie butter at the Joe’s which has 9. You can also half the honey and chips in this recipe and it will still work and maybe add a couple drops of stevia. The honey is the binder.
Some out-of-state friends visited last summer and brought me my first jar of TJ’s Cookie Butter. I was pretty much hooked, so it’s probably a good thing that there is not a TJ’s to be found in my state of Montana or I’d eat it constantly! I’ve been dabbling with primal/paleo eating, so I was super happy to find this recipe! It is a great substitute for TJ’s cookie butter, and so much healthier, without any scary ingredients. I used homemade cashew butter as my base and maple syrup & stevia as my sweeteners. I upped the cinnamon and think I’ll increase it even more next time. Oh, and I omitted the choc. chips and it is still delish! Thank you so much for this recipe!!
Oh man, this looks delicious!! Thank you for sharing!
WHOA! Couldn’t wait to make this up after pinning the recipe on Pinterest! Just finished, it is DELISH! Two of my five sons and I are gluten free. We always have to pass on cookie dough anything! But this, this is FANTASTIC! I think the toasted Kerrygold butter is the secret weapon. I also hesitated with the nutmeg. Did it anyway and it’s perfect just as it was written!
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Thanks for sharing, my husband and 3 year old loved it.!
Nice! How can I sign up for RSS to your blog? Thanks!
Could agave be substituted for the honey?
Hi Janet, Yes! It will still work as a binder. You just wont get the benefits from honey. Especially raw local honey.
So good! I put two tbsp in a container of whipped cream and froze it…. perfect cookie dough ice cream fix
Yumm! Great idea!
This recipe looks great. I have two questions,
1) can I use almond flour instead of the coconut flour?
2) how long will it last in the fridge?
Thanks so much!
I wouldn’t use almond flour because it wont be as thick.
I think it will last for a couple of weeks, but it never lasts that long in my house. You could also make half of the recipe.
Thanks!
Hi! Enjoying this right now thanks to your recipe =) I toasted my cashews with brown sugar and cinnamon before making my own cashew butter and it was a very good idea. Thanks so much for sharing (and to the fans on Pintrest who led me to it!)
I have 2 questions:
Hi I was just wondering is nut butter all those listed combined or do you pick one of them such as peanut butter to mix into the recipe? Also I read an article that raw flour can lead to e.coli do you happen to know if coconut flour might fall into that category? I’m not sure if the article was just talking about regular all purpose flour. I really want to try your recipe since I love cookie dough but since I’m nursing my baby got to be careful on what I eat
I pinned this about 3 weeks ago and have been waiting to get my hands on coconut flour before making it. FINALLY did it this morning and OHMAHGAHHH, so yum-may!
My daughter’s birthday cake is this weekend and we’re already planning on a vanilla cake with marshmallow/cream cheese filling and peanut butter buttercream filling with a chocolate fudge icing.
Do you think I can double (or triple, quadruple) this recipe to make enough to fill her cake? I measured the final product and based on your recipe, it yielded 1 3/4 cup. I think I will need at least 2 of those batches. Since there is no real baking involved, I figure it should come together fine, but wanted to ask first. Thanks!
Okay, thank you for being BRILLIANT. You are so creative! I just made this. It smells like peanut butter cookies but tastes like snicker doodles. Well done.
What the heck is cookie dough butter???? This looks really delicious but I don’t think I could trust myself that much with it in the house ! LOL
If I’m allergic to coconut, is there something I can substitute the coconut flour with?
Yes, cocoa powder. Which would be the same ration as the recipe. Or, maybe a few tablespoons of almond flour. You probably could also use arrowroot starch/powder. I’m not sure on the measurements here. I think it would be less. You would have to experiment. Hope this helps. Let me know how it goes.
Thank you!