Snickerdoodle Nut Butter is a delicious cinnamon sweet cookie in the form of spreadable nut butter. It’s made from a combination of almonds, cashews, coconut, honey, vanilla and cinnamon, making it healthy, nutrient-dense, and naturally sweetened. It’s pretty amazing!
Move over cookie butter. There’s a new sheriff (ahem, nut butter) in town.
Jump to RecipeWhy We LOVE Snickerdoodle Nut Butter
Nut butters are some of the most delicious spreads in the world. And when you make your own, you can have a lot of options for customization. This snickerdoodle nut butter is the perfect example of what changing up your nut butter can do.
- Nutrient-dense – almonds, cashews, and coconut are packed with tons of healthy fats and fiber, providing a healthy snack option that will keep you fuller longer.
- Naturally sweetened – using a small dollop of honey (or maple syrup to keep things vegan) provides the perfect hint of sweetness without overpowering the nut butter or adding a ton of unnecessary sugars.
- Tastes like dessert – this nut butter is a sweet indulgence that tastes like a cookie but acts like a nut butter. It’s perfect for when you want a sweet treat without the guilt.
- Versatile – the best part about this nut butter is that you can use it in just about anything. We know, because we have. Spread on toast or bagels, blend into a smoothie, use it in energy bites, fold into baked goods like cookies or bars, or whip into a frosting. The sky’s the limit!
How to Make Snickerdoodle Nut Butter
Combine almonds, cashews, and coconut in a food processor or high powered blender. Blend until smooth. It will take awhile for the nuts to blend.
First, the nuts will crumble into a flour-like consistency. As the nuts continue to break down, they will begin to clump and form a pasty ball. And after a few more minutes of processing, the ball will break down to the desired creamy consistency you’ll want.
Quick Tip: Make sure to pause the food processor every few minutes to cool off (things do tend to heat up during the blending). Also, scrape down the sides of the food processor with a spatula regularly to help process the nuts.
Add the mix-ins after the nut butter is smooth and creamy. Add the honey, vanilla, cinnamon and salt, if desired. Blend another minute to incorporate. Do NOT add mix-ins before the nut butter is smooth.
This recipe yields a little under 1 cup of nut butter.
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Food Processor Recommendation
I use my Cuisinart 14 cup food processor weekly. It’s my go-to for nut butters. You won’t need something as big as a 14 cup food processor. An 8 cup food processor is likely fine.
How to Store Nut Butter
Transfer the nut butter to a mason jar or air tight container. Let it cool completely before sealing.
Store at room temperature for 7 days or in the refrigerator for up to 2 weeks. If you’re refrigerating, be sure to take the nut butter out of the fridge a few minutes before using, to let it soften up to room temperature.
Let us know what you think about this recipe for Snickerdoodle Nut Butter by leaving a comment and/or rating below! It’s nice to hear from you! 🙂
Check out some of our other nut butter recipes and/or recipes that use nut butters:
- Homemade Almond Butter
- Red Pepper Romesco Sauce
- Raspberry White Chocolate Oatmeal
- Key Lime Pie Protein Bites
- Chocolate Almond Crunch Bars
Snickerdoodle Nut Butter
Ingredients
- 1 c raw or roasted and unsalted almonds
- ½ c raw or roasted and unsalted cashews
- ¼ c unsweetened coconut (flakes or chips)
- ½ Tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- ½ tsp cinnamon
- pinch sea salt, if desired
Instructions
- Combine almonds, cashews, and coconut in a food processor or high powered blender. Blend until smooth. It will take awhile for the nuts to blend. First, the nuts will become a flour-like consistency. As they continue to break down, they will begin to clump and form a pasty ball. After a few more minutes of processing, the ball will break down to the desired creamy consistency. Make sure to pause the food processor every few minutes to cool off (things do tend to heat up during the blending). Also, scrape down the sides of the food processor with a spatula regularly to help process the nuts.
- Once the nut butter is smooth and creamy, add in the honey, vanilla, cinnamon and salt, if desired. Blend another minute to incorporate. Do NOT add mix-ins before the nut butter is smooth. This recipe yields a little under 1 cup of nut butter.
- Transfer the nut butter to a mason jar or air tight container. Let cool completely before sealing. Store at room temperature for 7 days or in the refrigerator for up to 2 weeks. If you're refrigerating, be sure to take the nut butter out of the fridge a few minutes before using, to let it soften up to room temperature.
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