A creamy, protein-packed spread that tastes like cookie dough but nourishes like a health-conscious snack!
This cookie dough almond butter is a sweet treat that’s good enough to spoon straight from the jar, but also versatile enough to drizzle over everything from oatmeal to sliced apples.
Combining the richness of almonds and pecans with the warming flavors of vanilla and honey, this recipe is a dream for anyone who loves sweet and nutty indulgences. It’s a treat that fits seamlessly into many diets, including low-carb and high-protein lifestyles, thanks to the addition of whey protein powder.
It goes without saying that I am truly obsessed with making my own nut butters at home, as it always blows my mind how easy they are to make. After conquering the usual suspects like cashew butter and pecan butter, I turned to more interesting combinations, and that’s how I got to make this cookie dough almond butter!
What sets this recipe apart is the use of butter extract and a pinch of sea salt, which elevates the flavor to mimic classic cookie dough, but without needing any refined sugar or flour. Perfect for meal preppers, snack lovers, or anyone looking to level up their nut butter game!
Is Cookie Dough Almond Butter Healthy?
Absolutely – when enjoyed in moderation. Packed with healthy fats from almonds and pecans, this nut butter provides a satisfying energy boost and essential nutrients like vitamin E, magnesium, and fiber. The addition of whey protein powder adds a generous dose of muscle-building protein, making it a great post-workout snack or a nourishing option for busy mornings.
To make this cookie dough almond butter even healthier, you can experiment with small adjustments. Replace honey with a natural low-calorie sweetener, like monk fruit or stevia, to lower the sugar content. Swap out the whey protein for pea protein, and this recipe is vegan-friendly and lactose-free (just double-check your butter extract is vegan, too).
Make Your Nut Butters Last Even Longer!
Homemade nut butters can last quite a while if stored properly. The key to extending the longevity of your cookie dough almond butter lies in how you handle and store it. Start by sanitizing your storage container with hot, soapy water or a run through the dishwasher – if it’s glass, like a jar, you can also bake it in the oven at 275°F for ten minutes, and boil the lid for five minutes on the stove. Let it dry completely before use, as moisture can encourage spoilage.
Once your nut butter is ready, store it in your clean and dry airtight container in the fridge. You can also freeze your nut butters, but remember that they will remain creamier and more delicious if you only need to thaw them once, so store in smaller portions if needed. Be sure to stir the nut butter thoroughly after blending to evenly distribute oils and prevent separation.
How To Make Ahead And Store
To keep your nut butter fresh, store it in the refrigerator for up to 3 weeks. For longer-term storage, freeze it in small, airtight containers or freezer-safe bags for up to 3 months. Thaw in the refrigerator overnight before use.
Serving Suggestions
What can’t you put this nut butter on? Aside from attacking it head-on with a spoon, there are a few ways I like to enjoy my cookie dough almond butter.
For starters, there’s no shame in just slathering it on some Air-Fryer Toast, or all over your weekend Sourdough French Toast or French Toast Sticks. I also love to decorate my favorite desserts with this nut butter; it tastes so good drizzled over fresh-from-the-oven Ginger Snaps or a Pecan Pie Cobbler!
Recipe
Ingredients
- 1 cup (140g) almonds
- 1 cup (110g) pecans
- 1/2 cup vanilla flavored whey protein powder
- 2 teaspoons honey
- 2 teaspoons coconut oil melted
- 1 teaspoon organic butter extract
- 1 pinch sea salt
Instructions
- Preheat your oven to 350°F and spread the almonds and pecans out on a baking sheet. Bake until browned and toasted, about 12 to 14 minutes. Let cool for 10 minutes.
- Transfer the cooled almonds and pecans into a large food processor and blend until very smooth and liquid-like, about 15 to 20 minutes, depending on the strength of your food processor. For the first 5 to 10 minutes, you will have to stop your food processor quite frequently to scrape down the sides. You may think your nuts will never turn into butter, but be patient, as it will happen!
- Once your nut 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 to 10 minutes in the food processor to get back to being runny and smooth.
- Scrape into a dry, sterilized container and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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