Walnut Cookie Butter
Get ready to swoon over this spread—it’s not just delicious, it’s downright addictive! Packed with the wholesome goodness of omega-3-rich walnuts and whole grain oats, it’s a flavor-filled powerhouse that’ll have you coming back for more.
Vanilla, cinnamon, and honey add a sweet, comforting dimension to every spoonful. Whipping it up is a breeze—simply toss all the ingredients into a food processor, puree until smooth, and get ready to indulge in a heavenly spread that’ll take your snack game to a whole new level. (Note: A food processor will work best, but you can also use a high-speed blender. A regular blender will not work for this recipe.) I love spreading it on sliced apples and bananas…. and using it as a topper for whole strawberries!
Try my Dark Chocolate Peanut Butter Spread.
Walnut Cookie Butter
Ingredients
- 2 cups raw walnuts
- ¼ cup old-fashioned oats
- 1 tablespoon plus 1 teaspoon honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher or sea salt
Instructions
- Combine all ingredients in the bowl of a food processor or high-speed blender (a regular blender will not work for this recipe) and process for 5 to 10 minutes, until the batter is thick and creamy. Stop every few minutes to scrape down the sides and loosen up the contents underneath the blades.
- While the batter may look like it’s done after just a few minutes, try to continue processing for at least 5 minutes, as this will create a creamier nut butter.
- To serve, spread on slices apples, pears and bananas, or use as a topper for whole-grain waffles, toast and crackers. This will keep in an air-tight container in the fridge for up to 4 weeks. (If it becomes too crumbly or dry in the fridge, microwave for about 20 seconds before eating to restore its creaminess.)
Such a creative and yummy spread for toast and fruit!
Hi Eva. We’re so happy you like it! Also give Joy’s Chia Jams a shot. She has them in cherry and blueberry flavors. Please let us know if you like them. And of course, don’t forget to check out Joys Dark Chocolate Peanut Butter Spread spread. If you like Nutella, you’ll love this!
—Team Joy
Not sure what I’m doing wrong it’s dry and want blend. I used the exact amount of honey. I’m using a blender instead of a food processor. Any ideas to fix it?
Hi Kim. Thanks for reaching out, and we’re sorry to hear you’re having some trouble with the recipe! While blenders can work, food processors do tend to handle drier ingredients a bit better. Are you using a high-powered blender? That can make a difference!
A few suggestions to help the mixture blend a little easier: Add a small amount of water, a little bit more honey or a flavor-neutral oil one teaspoon at a time. You can also try blending the mixture in smaller batches or pausing to scrape down the sides to help keep the ingredients closer to blades. We hope these suggestions help and that you enjoy the recipe! Please let us know how it turns out!
—Team Joy
I loved this recipe! Very tasty, easy to make, & something different to put on apples instead of peanut butter. Thank you, Mary
Hi Mary! So happy to hear that! I love that you tried something new…and enjoyed it! Thanks for sharing the sweet feedback. — Eliza (Team Joy)
Could you substitute ground flax seeds for oats?
Hi Ann! I never tried this swap… but if you do give it a try, I suggest only swapping half the amount of oats for ground flaxseeds (so it’s a 50:50 combo). If you experiment, please let me know how it goes!!
Excellent! Spread on my Pink Ladies was wonderful. Can’t wait to try in my oatmeal and cream of wheat. Thank you for sharing this easy tasty treat!
Cooky, I’m so thrilled you’re enjoying this spread! Thank you for the sweet note!
Can you just stir the ingredients all together or not?
I dont have a mixer Joe Bauer
Hi Kathy! For this one, the walnuts and rolled oats really do need to be blended into a fine, sandy consistency to create that smooth, creamy cookie-butter texture. Unfortunately, you won’t be able to get the right result by stirring everything together by hand. You’ll need a high powered blender or food processor. I’m sorry! Maybe try my blueberry chia jam — that’s an easy mash-and-microwave trick and it’s also a delicious spread!
Has anyone tried this with pecans, pistachios or hazelnuts?
Hi Ann! You can swap in other nuts–the easiest options include pecans, cashews, pistachios, and hazelnuts (Fun note: my son Cole tried toasted pecans and loved the result— rich and delish!)
A couple small considerations:
-Hazelnuts: lightly toast and rub off the skins for the smoothest texture
-Almonds: a bit drier, so you may need extra blending time and 1–2 teaspoons neutral oil (like avocado) to help it along
Hope this helps!
I really liked this. It’s easy to make–step 2 is important. I’ve had it with bananas but i mostly eat it plain, just like I do with regular cookie butter!
So glad you loved this one, Carey! It’s hard to resist a spoonful of the cookie butter 🙂 — Eliza (Team Joy)