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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!
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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.
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!
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
- 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!
Nutrition
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.
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Reader Feedback: Have you tried Cookie Butter? If so, are you a fan?
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!
I always use raw nut butter when possible!
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!!
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??
I’ve experienced oil separation like that by over-mixing nut-based batters. Maybe try mixing it by hand next time?
Obviously meant to say Amazing!
This looks amazon! I’m so terrible at making fudge. This gives me the motivation to try again.
So subbing maple syrup for the molasses won’t change it too much?
You can just leave the molasses out– you don’t need a sub, since it’s just for added gingerbread flavor.
I made this fudge this past weekend and it is AMAZING! My husband was very sad when he could no longer eat cookie butter and he was so happy to have this recipe. I added a little coconut oil/cocoa powder glaze to the top and used fresh ginger since I couldn’t find any ground ginger but it was still so delicious. My husband and I have been on a healthy living journey for about 3 years now and after some ups and downs we have lost a combined 125 pounds thanks to a mostly paleo/low carb diet and exercise. Your website has been so very helpful providing wonderful recipes and information to help us along our journey. Thank you for all you do.
I’m so glad to hear that! Congrats on your success so far!
Oh you don’t get cookie butter here in UK but they sound amazing so I think I with start the British cookie butter trend;)
You can find cookie butter in waitrose and sainsburys (its called Lotus Biscoff Caramelised Biscuit Spread)…not gonna lie, it is really good…but Megan’s recipe is much healthier!
Yes, I was going to add that I’m pretty sure TJ’s didn’t invent it (just like Halo didn’t invent the baby sleep sack). Oh well.
I tried this recipe with 1/3 cup each of almond butter, cashew butter, and sunflower seed butter. It was amazing! Thank you for another excellent fudge recipe. You are my inspiration!
Dear Megan, I do agree with you entirely on the cookies on bread issue. I have never been able to eat carbs-on-carbs (like the French loaf with fries… Eeeuw). Your freezer fudge will be my downfall so I won’t make a whole batch and just adjust the single portion chocolate almond fudge recipe ?.