Nut butter that tastes just like chocolate chip cookie dough! Only clean, healthy ingredients.
I’m in love. And it’s with this nut butter. Guys, this chocolate chip cookie dough nut butter is insane!! It actually (seriously though) tastes like cookie dough. After making this, I didn’t even end up putting it on anything…instead, I just ate it by the spoonful. A spoonful of this goodness after dinner is all you need to feel satisfied, but I’ll warn you, it’s hard to stop. It’s addicting!
If you haven’t yet made nut butter before, don’t worry, it’s honestly really easy. All you need is a food processor! This is the food processor I’ve used for a while and I really love it – it’s pretty affordable and works great.
This nut butter recipe is gluten-free, dairy-free, refined sugar-free, and even vegan, too!
Ingredients for Chocolate Chip Cookie Dough Nut Butter:
- Cashews – I use these ones!
- Maple syrup
- Vanilla extract
- Sea salt
- Chocolate chips – I chopped most of mine up and left a few whole
If you want to ensure the recipe is gluten-free/dairy-free/refined sugar-free, make sure you choose the appropriate chocolate chips! The ones I used in this recipe were the Enjoy Life Foods Dark Chocolate Chips which are dairy-free/gluten-free/vegan but do have some cane sugar. These Lily’s Dark Chocolate Chips are refined sugar-free.
How to Make Chocolate Chip Cookie Dough Nut Butter:
This nut butter isn’t hard to make at all! Start by preheating the oven, spreading the cashews out onto a baking sheet, and roasting them in the oven. Roasting the cashews is not totally necessary so you can skip this step if you want, but I definitely think roasting them gives them a better flavor so I highly, highly recommend it.
Once the cashews are roasted, add the roasted cashews to a food processor and blend until it reaches a nut butter texture. This can take a long time…sometimes even more than 10 minutes! It really depends on your food processor.
Once you have a nut butter texture, add the maple syrup, vanilla extract and sea salt, and blend again until mixed.
Our last step is to add the chocolate chips, but since the nut butter will be warm from blending in the food processor, we need to let it cool or the chocolate chips will just melt into chocolate instead of staying chunky. Stick the nut butter in the fridge, and once it cools down add the chocolate chips, mix together with A SPOON (not the food processor), and enjoy!
I recommend keeping this out on the counter because it stays a nice, soft texture, but if you aren’t going to eat it within a week or so, I would keep it in the fridge.
Scroll down to get the full recipe or pin it for later!
Chocolate Chip Cookie Dough Nut Butter
Nut butter that tastes just like chocolate chip cookie dough! Only clean, healthy ingredients.
- Prep Time: 20 mins
- Total Time: 20 minutes
Ingredients
- 3 cups cashews
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- Chocolate chips as desired
Instructions
- Preheat oven to 350°F and roast cashews in the oven for about 9-10 mins.
- Add roasted cashews to food processor and blend until it reaches a nut butter texture. This can take a long time…sometimes even more than 10 mins!
- Once you have a nut butter texture, add the maple syrup, vanilla extract and sea salt, and blend until mixed.
- The nut butter will be warm, so let cool in the fridge until it’s a neutral temperature. Then chop up as many chocolate chips as you want, add them to the nut butter, and mix with a spoon.
Notes
This nut butter can be left out on the counter if you’re eating it within a week or so, or you can keep it in the fridge.
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