Walnut Cookie Butter
Get ready to swoon over this spread—it’s not just delicious, it’s downright addictive!
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.)
Nutrition Information per serving
Serving Size: 2 tbspCalories: 180Carbohydrates: 7gProtein: 4gTotal Fat: 15g— Unsaturated Fat: 13.5g— Saturated Fat: 1gCholesterol: 0mgSodium: 45mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 1g— Added Sugar: 2g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.