Desserts, Gluten Free, Low Carb, Spreads, Uncategorized
comments 11

Gluten-Free Cookie Butter – Low carb

Gluten-free-cookie-butter-

 

Dear Cookie Butter,

We have to talk. I managed to avoid you for so long. You see, I live in Canada so I can’t shop at Trader Joe’s on a regular basis. It was distance that kept us apart for so long. Then, one day I was at a local gourmet shop and saw you on the shelf, a beautiful jar of Biscoff spread.

I took you home and enjoyed you, sneaking small spoonfuls when no one was looking. My little secret, full of gentle spice.

Now the jar is empty, and it’s time for me to move on. As much as I’ve enjoyed your company, this relationship is not sustainable.

Please don’t try to contact me, I’ve moved on.

Sincerely,

The Blenderist

 

Gluten-free-cookie-butter-

But seriously people! Have you eaten that stuff? Holy moly, it tastes delicious. Unfortunately, the ingredients leave a lot to be desired when it comes to optimal nutrition. Lucky for you, I’ve come up with an alternative. My gluten-free cookie butter is a reasonable facsimile of the real thing. I tasted them side by side.

First you have to make cookies. My cookies were so tasty they almost didn’t make it in to the Vitamix. Next time, I’ll probably set aside half the cookies and make a half batch of cookie-butter…and then eat them together! Cookie butter makes you do crazy things.

You might be wondering what to do with cookie butter, besides spooning it in to your mouth. You can spread it on apple slices. You can enrobe it in chocolate and make a cookie butter cup. You can put it in a smoothie. Mix it in to your yogurt. It’s versatile.

Enjoy!

Gluten-Free Cookie Butter
 
Serves: 40 cookies
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1¾ cup almond flour
  • ½ cup coconut flour
  • 1 tbsp cinnamon
  • 1½ tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp xanthan gum
  • 1¼ cup granular sweetener of choice
  • ½ cup butter (room temperature)
  • 1 egg
  • ¾ cup coconut oil (to be blended with cookies after they have been baked)
Instructions
  1. In a medium bowl, mix the almond flour, coconut flour, spices, salt, baking powder and xanthan gum.
  2. Set the bowl aside.
  3. With a stand mixer or hand mixer, combine the granular sweetener and butter together on high speed for 2 minutes until it's slightly fluffy.
  4. Add the egg to the butter and sugar mixture and mix for another minute.
  5. Add the flour/spice mixture and mix on med-high until the dough is evenly mixed.
  6. It will be very soft at this point.
  7. Dive the dough in two portions.
  8. Wrap the dough in saran wrap and put it in the fridge.
  9. Chill for 1 hour.
  10. Preheat oven to 350F
  11. Roll the dough out to ¼ inch thickness on parchment or other non-stick surface.
  12. Cut with cookie cutters, any size will do.
  13. Continue until all the dough has been rolled and cut.
  14. Bake for 8-10 minutes at 350F.
  15. Cool on a wire rack for 30 minutes.
  16. You can stop there if you just want cookies.
  17. To make cookie butter, put all the cookies in a high-performance blender or food processor with ¾ cup coconut oil. Mix until it is the consistency of natural peanut butter.
  18. Store in a jar in the fridge.
  19. Bring your portion to room temperature before eating.
Notes
*Use the low carb sweetener that you prefer. If carbohydrates are not a concern, I recommend coconut sugar. If you use regular sugar, I recommend mixing ½ cup of white sugar with ¼ cup of packed brown sugar. If you use a sugar substitute, such as Swerve, I recommend adding a teaspoon or two of molasses to the mix. It will add flavour without adding too many carbs.

 

 

11 Comments

  1. Hmm, I also live in Canada and have yet to dabble in the cookie butter phenomenon, sounds yummy though. I like your healthy version!

    • Jasmine Lukuku says

      It’s probably for the best, that stuff is truly addictive!

  2. I have a very serious addiction to cookie butter, which isn’t the best thing in the world when I have a lot of weight to lose due to being mostly sedentary for the past two years due to a rare nerve disorder and a failed brain surgery. Thank you for sharing this much-less-guilt-inducing recipe!

    I have a quick question- I have not used xanthan gum in a recipe before, though I plan on trying it in gluten-free recipes in the future. Is there something I can substitute for the xanthan gum so that I can make this soon, or will the recipe work if I leave out the xanthan gum? I can’t wait to make this! Thanks again!

    Tracy

    • Jasmine Lukuku says

      Hi Tracy, you could probably get away with skipping the Xanthan gum in this recipe. The cookies might be a bit fragile but that doesn’t really matter if you are going to be grinding them up!

  3. Hi Jasmine, this sounds awesome and gluten free too!? I am going to put this out on Facebook for Smoothies and Blenders readers. They will love this too. Thank you, Kary

  4. Milena says

    Hi! Can’t wait to make this! Is it necessary to cut the dough into squares before baking or can you bake as a thin sheet of dough and break it up afterwards? Especially since I’ll be using it foor the cookie butter..
    Thank you!

    • Jasmine Lukuku says

      If you are just making cookie butter, you could just back it in a sheet and break it up afterwards.

  5. Thanks so much for this recipe! I made a batch of cookies yesterday and plan on making the cookie butter today. Does the coconut oil give the cookie butter a coconut flavor? Could I use another oil instead of coconut? Do you think avocado oil would work?

    • Jasmine Lukuku says

      Hi there! It will really depend on the brand of coconut oil, some brands or processing methods are less coconut-ty. I haven’t tried it with any other oil, but I am sure it would work.The main difference is that coconut oil is more solid when it is room temperature. I would recommend you start with a little less oil and then keep adding until you get the right texture.

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