sugar cookie dough almond butter

I love making my own nutbutters. It always proves to be a fun kitchen experiment, and the end result is the perfect topping to many of my weekday breakfasts. I’ve made many more nutbutters in real life than I’ve blogged about, probably because the nutbutter is already halfway gone by the time I would get around to taking a picture ;).

The idea for this particular recipe actually originated around Christmas when my work was doing a white elephant gift exchange. Our rules were to gift either something you already had at home or something homemade. I ended up scrounging up a peanut butter cookbook, packed a few Peanut Blossoms in small ball jars and then included another ball jar filled with this sugar cookie dough nutbutter (using cashews that time around). I did manage to take a photo before packing up my nutbutter gift, but never got around to posting it!

The biggest novelty of this nutbutter is the sprinkles, and even though any color sprinkles will do, it just seems more special to have holiday inspired sprinkles – so Valentine’s Day it is!

Sugar Cookie Dough Almond Butter

  • 2c raw almonds or cashews
  • 1/2 Tbs agave (honey would work too)
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • pinch of salt
  • ~1-2 Tbs grapeseed oil
  • 1T sprinkles
  1. Preheat oven to 170* and roast the nuts for 40 minutes, flipping halfway through.
  2. Take out of the oven the let cool for about 5 minutes.
  3. In a food processor, add the roasted and slightly cooled nuts, and process for 8-12 minutes, or until the nuts break down and turn into a nutbutter consistency.
  4. Add in the agave, vanilla, almond extract and salt to the processed nuts, and process again to combine.
  5. The mixture will probably harden with the additions, so this is the place where you can add as much oil as you need to thin it back out. It really depends on the oil level of the nuts for how much you need, so start with a little and then add more to reach the desired consistency.
  6. Scoop the nutbutter into a bowl, and allow to cool.
  7. Once cooled, stir in the sprinkles and place into a jar to store.

This really does make such a cute gift, and a really delicious topping to your breakfasts. It’s also a pretty tasty dip for apples, gluten free pretzels, graham crackers, etc. Definitely be creative with what you top with this or dip in it, even eating it by the spoonful would be okay ;).

Advertisements

4 thoughts on “sugar cookie dough almond butter

    • Of course! You can use any light oil you have on hand. I think olive oil may add too much of a flavor to use that, but any other vegetable oil should work. You also don’t need the oil necessarily, it’ll just be a bit thicker!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s