Homemade Cookie Butter Freezer Fudge

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.

cookie butter fudge on a plate

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

Ingredients:

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

Directions:

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.

making cookie butter fudge

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!cookie butter fudge on a plate

4.86 from 7 votes
Print
Homemade Cookie Butter Freezer Fudge
Prep Time
10 mins
Total Time
10 mins
 
A quick and easy freezer fudge with a gingerbread flavor and creamy texture.
Course: Dessert
Servings: 16
Calories: 145 kcal
Author: Detoxinista.com
Ingredients
  • 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
Instructions
  1. 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.
  2. Place the fudge in the freezer to set until firm, about 1 hour.
  3. 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!

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? 

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Comments

Rose

This looks amazon! I’m so terrible at making fudge. This gives me the motivation to try again.

Rose

Obviously meant to say Amazing!

aimee

I just made this, I must have done something wrong? My ingredients just would not mix with the coconut oil. I used everything except the molasses. I let it go in my food processor for what seemed like forever. Ask I was left with was a very sticky glob with the oil separate. Weird! Maybe because I made my own cashew butter??

    Megan Gilmore

    I’ve experienced oil separation like that by over-mixing nut-based batters. Maybe try mixing it by hand next time?

Betty

I made this today as a treat after I made the cauliflower crust pizza, from the Everyday Detox Cookbook, for lunch and WOW!!! This is absolutely delicious!!!
Thank you for all of your recipes and the food combining info!!

Heidi

Is this made with a roasted nut butter or a raw nut butter? Just want to be clear before I make it. Glad I found your site!

    Megan Gilmore

    I always use raw nut butter when possible!

Carrie

I made bars with this “butter” as the base. . . amazing!! I skipped the coconut oil, but added 2 cups oats, and 1/2 cup mixed chia seeds & ground flax. Thank you for the inspiration!

Rebecca

I’m allergic to cashews can I use something else instead?

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