Have you ever heard of “cookie butter?”
Trader Joe’s makes this unique spread, which is made of crushed spice cookies, sugar, and oil, among other things, and it has a texture similar to peanut butter. The ingredients in the store-bought version are pretty undesirable, so I figured I’d make my own at home for an easier and healthier alternative.
The thing is, I don’t see much purpose to having cookie butter around, because I can’t imagine spreading cookies onto toast. I’d rather have a smoothie if I’m going to have something sweet in the morning. But, freezer fudge is something I always have on hand at home, so I thought maybe a Cookie Butter Freezer Fudge would be tasty, too.
And it is.
Similar to the Trader Joe’s Cookie Butter, this fudge tastes similar to gingerbread with a rich and creamy texture. But, unlike the Trader Joe’s version, my homemade cookie butter is gluten-free, naturally sweetened, and requires only a handful of all-natural ingredients. I hope you enjoy it!
Cookie Butter Freezer Fudge
Makes 16-20 pieces
1 cup cashew butter
1/4 cup melted coconut oil
6 tablespoons pure maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon blackstrap molasses
Combine all of the ingredients in a mixing bowl and stir until smooth. Line an 8-inch square pan with parchment paper and pour the mixture into the bottom, using a spatula to smooth the top.
Place the fudge in the freezer to set until firm, about 1 hour. Slice into small squares and store the fudge in an airtight container in the freezer.
- Combine all of the ingredients in a mixing bowl and stir until smooth. Line an 8-inch square pan with parchment paper and pour the mixture into the bottom, using a spatula to smooth the top.
- Place the fudge in the freezer to set until firm, about 1 hour.
- Slice into small squares and store the fudge in an airtight container in the freezer. Serve it directly from the freezer, as it will melt very quickly at room temperature!
Per Serving: Calories: 145, Fat: 11g, Carbohydrates: 10g, Protein: 2g
Notes: I haven’t tried making this with any other nut butters, but I assume others could be used with a few modifications. Almond butter I’m sure would be delicious, and for a nut-free option, sunflower butter could work, too! Since this is a no-bake recipe, you can simply taste the mixture as you go and adjust the taste as needed. As always, you can use any other liquid sweetener you like, and coconut oil can be replaced with real butter if you don’t need this recipe to be vegan.
Reader Feedback: Have you tried Cookie Butter? If so, are you a fan?