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.
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.
Gluten-Free Cookie Butter
- Prep Time: 1 hour 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 40 cookies
- 1 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp xanthan gum
- 1 1/4 cup granular sweetener of choice
- 1/2 cup butter (room temperature)
- 1 egg
- 3/4 cup coconut oil (to be blended with cookies after they have been baked)
- In a medium bowl, mix the almond flour, coconut flour, spices, salt, baking powder and xanthan gum.
- Set the bowl aside.
- 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.
- Add the egg to the butter and sugar mixture and mix for another minute.
- Add the flour/spice mixture and mix on med-high until the dough is evenly mixed.
- It will be very soft at this point.
- Dive the dough in two portions.
- Wrap the dough in saran wrap and put it in the fridge.
- Chill for 1 hour.
- Preheat oven to 350F
- Roll the dough out to 1/4 inch thickness on parchment or other non-stick surface.
- Cut with cookie cutters, any size will do.
- Continue until all the dough has been rolled and cut.
- Bake for 8-10 minutes at 350F.
- Cool on a wire rack for 30 minutes.
- You can stop there if you just want cookies.
- To make cookie butter, put all the cookies in a high-performance blender or food processor with 3/4 cup coconut oil. Mix until it is the consistency of natural peanut butter.
- Store in a jar in the fridge.
- Bring your portion to room temperature before eating.
*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 1/2 cup of white sugar with 1/4 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.