This quick and easy homemade almond butter recipe tastes like cookie dough! You’ll never know it’s healthy, gluten free and packed with protein!
It’s the stuff little kids dream of eating all day long. But, Mom says no.
Something about getting sick and dying? She’s so dramatic.
BUTTTT, it’s the stuff that grown-ups CAN eat all day long, because we are free from helicopter, dark-cloud Mom who prevents us from doing things we want. WE MAKE OUR OWN CHOICES.
There are few perks to adulting, but the action of cookie dough –> face is definitely ONE OF THEM.
E-S-P-E-C-I-A-L-L-Y when you get to eat cookie dough upon rolling your hungry-human little self-straight out of bed!
You’ve seen the vegan cookie dough breakfast bowls, and the cookie dough overnight oats. There are ZERO secrets between us about my love of creamy, buttery cookie dough in the mornin’ hours that are – PHYSCH – NOT ACTUALLY BUTTERY AT ALL. Might even go for some oatmeal cookie granola butter on my toast!
In the sense that they are healthy and you can eat them every. Single. DAY.
TAKE THAT MOM.
But, SOMETIMES, you want something a little different you know? Like, you can be obsessed with one flavor, but you just NEED variety. It needs to be eaten in a way that is DIFFERENT. That is EXCITING. You must keep your taste buds GUESSING.
My vote is for switchin’ it up by DRIZZLING sweet, creamy, magically-delicious cookie dough butter, that is a mix of flavahed almond butter and pecan butter, goodness onto EVERYTHING, FOREVER AND EVER THE END.
Protip: spread it over some low carb gluten free graham crackers with almond flour. SO GOOD.
Because why would you stick to only 2 recipes when you could have it on ALL THE RECIPES right? RIGHT.
Say hello to your very newest, and very-most-bested friend: COOKIE DOUGH PROTEIN BUTTER.
Don’t tell me you’re not familiar with nights of eating some sort of rich, smooooth nut butter straight out of the jar, crammed into a corner. Yew know, so that no one will see you and a. judge you and b. ask you to share.
Whoever the “they” is that said “sharing is caring” obviously did NOT know about your nut butter obsession. Rude.
This cookie dough flavored homemade almond butter is seriously one of the easiest recipes that you will find in all the land. You simply need to put some delicious, toasted (don’t skip this step!) nuts into a food processor and press START. SRSLY. That easy. You can walk away and get on your with your life. Except, don’t walk TOO FAR, because you do need to be around the scrape the food processor down every few seconds.
But, you get the PICTCHA.
Once your food processor has turned your hard, crunchy nuts into the tastiest looking sand that ever existed on planet earth, you simply add some butter extract (for the obvious necessity of cookie-tasting-deliciousness) a good squeeze of honey aaaaand vanilla PROTEIN POWDER.
And you came here today expecting JUST cookie dough. Andddd then you got hit in the face with protein POW too.
Best news ever right?
The protein powder gives that nice, light vanilla flavor to this butter. BUT, be warned, after you add the powder and extract, the butter will suddenly get, liiiike, SUPER THICK. And you will be all “WHAT HAPPENED TO MY SMOOTH COOKIE DOUGH BUTTER?!”
Calm down. Just press “start” and walk away. Just do it. For a good 5-10 minutes.
I pinky swears that you will come back to creamy, dreamy, lusciously sweet and smooth butter.
The only thing I can’t pinky swear is that you won’t eat in the first 5 seconds flat.
Cookie Dough Protein Butter Recipe
Ingredients
- 1 cup almonds 140 grams
- 1 cup pecans 110 grams
- 1/2 cup vanilla whey protein powder
- 2 teaspoons honey
- 2 teaspoons coconut oil melted
- 1 teaspoon organic butter extract
- pinch of sea salt
Instructions
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Preheat your oven to 350°F and spread the almonds and pecans out on a baking sheet. Bake until browned and toasted, about 12-14 minutes. Let cool for 10 minutes.
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Transfer the cooled almonds into a large food processor and blend until very smooth and liquid-like, about 15-20 minutes depending on the strength of your food processor. For the first 5-10 minutes you will have to stop your food processor quite frequently, to scrape down the sides. You may think your almonds will never turn into butter, but be patient, it will happen!
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Once your almond butter is very runny, add in all of the remaining ingredients and blend again until creamy and liquid. Adding the extracts and powder makes the butter thicken up a lot, so give it another good 8-10 minutes in the food processor to get back to being runny and smooth.
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Place into a container and DEVOUR.
Nutrition
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