Cookie butter is a delicious spread, traditionally made with crushed up cookies, sugar and flour. When I discovered almond flour for the first time my head started spinning with all of the possibilities. The fine crunch of the almonds in almond flour, when combined with other tasty ingredients, creates this indulgent-tasting spread reminiscent of cookie butter. There are no cookies in this homemade cookie butter spread, but it tastes like there are! Serve with fruit, in your yogurt bowl, or off the spoon.

What you’ll need to make homemade cookie butter spread

almond flour
- I suggest using extra fine almond flour if you can find it
powdered peanut butter
sugar
unsweetened almond milk
vegetable oil
vanilla extract
kosher salt

Other optional ingredients:

chocolate chips
shredded coconut
M & Ms or other candy pieces
crumbled cookie pieces
sprinkles

Frequently asked questions:

Can I use all purpose flour in place of almond flour? For this recipe, no, you can not substitute all purpose flour. The almond flour has a distinct texture, because it’s made from ground almonds. So it is coarse in texture, and nutty in flavor. It’s perfect for this purpose. All purpose flour won’t cut it.

Can I use sugar replacements? Yes, if you can tolerate the taste of sugar replacements like stevia or monkfruit, you can definitely use them here. It will change the stats significantly for this recipe.

Can I omit the oil?

No. You can not omit the oil all together, you should use some sort of oil. It is necessary for that texture we are looking for. If you don’t want to use vegetable oil, you can use canola oil or coconut oil (or really, any other flavorless oil).

What I love about this recipe

I love the fact that I basically made a version of my own nut butter by using what I had on hand. If you are like me, you might have jars and jars of powdered peanut butter on hand, and you’re not quite sure what to do with them.

Not to brag, but I kind of consider myself a nut butter aficionado. I am obsessed with all things nut butter, and I’ve tried anything and everything on the market. I love eating it off the spoon. If I ever feel even the slightest bit hungry at the end of the night, you will find me with my spoon in the peanut butter jar. I’ve joked about this a lot, but it’s definitely true.

I just love the sweet and salty combo of nut butters. I love the texture and how satisfied they make you feel. So, that being said…

I have a love/hate relationship with powdered peanut butter. It’s good for some things: mixing with water to drizzle on my yogurt bowls or on top of pancakes, for instance. Powdered peanut butter is also great for baking, or for adding to smoothies. It’s low in calories and fat, so it’s an easy substitution for the higher-fat nut butters out there.

But to eat off a spoon? Nope. To eat on a sandwich? No way. It’s just not the same as the real deal.

So this recipe is a way to use your powdered peanut butter and make it into something that you can actually eat off a spoon.

What is almond flour, and what are the benefits of using it?

Almond flour is ground up almonds. That’s it. Which makes almond flour all natural, and unprocessed.

Because of these properties, almond flour has all of the benefits that eating nuts has. It is rich in antioxidants, and has lower sugar and carbs than wheat flour, which makes it lower on the glycemic index.

It is really easy to work with. I will admit, I was intimidated to use almond flour when I first purchased it. Only because it was a new ingredient to me and I thought it was going to be confusing. In reality, it couldn’t be easier to work with.

Try out my Guiltless Almond Flour Brownies

How to make homemade cookie butter spread

This takes all of five minutes to throw together, because all you have to do is combine all of the ingredients in a bowl! That’s it!

You can add your own flair to this recipe; you can add chocolate chips, your favorite candy, crumbled cookies, sprinkles, you name it.

Storage and serving

This recipe makes 1.5 cups of cookie butter. The serving size is 1 tablespoon.

This cookie butter is great on yogurt bowls, on oatmeal, or as a dip for fruit, crackers, or cookies.

I recommend storing this in a mason jar, covered in the fridge. It will stay fresh for several weeks this way; nothing in this can necessarily “go bad” in the fridge. Enjoy!