Doesn’t this look like a big bowl full of cookie dough? Well, it’s not…exactly. It’s nut butter that tastes very similar to cookie dough. I made this cashew macadamia nut butter for my sister Kerrie and my cookie-dough lovin’ niece and nephew. After clenching the jar for a few awkward seconds, my sister was finally able to pry it from my death-like grip. That’s some good nut butter.
![cookie dough nut butter recipe-8651_thumb[5]](/wp-content/uploads/2012/12/cookie-dough-nut-butter-recipe-8651_thumb5_thumb.jpg "cookie dough nut butter recipe-8651_thumb[5]")
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Cookie Dough Nut Butter
Yield
1 1/4 cup
Prep time
Cook time
0 minutes
Total time
Nut butter that tastes like cookie dough. No, you aren't dreaming!
Ingredients
- 2 cups raw cashews
- 1/2 cup raw unsalted macadamia nuts
- 2 tbsp coconut sugar
- 2 tbsp Sucanat
- 1/2 tbsp natural cane sugar
- 1/2 tbsp non-dairy buttery spread
- 1.5 tsp pure vanilla extract
- 1/4 + 1/8th tsp fine grain sea salt, or to taste
- 1/4 tsp cinnamon
- 1/4 cup mini dairy-free chocolate chips (I used Enjoy Life brand)
Directions
- Place cashews and macadamia nuts into a heavy-duty food processor and process until the mixture resembles a smooth nut butter, stopping to scrape down the side of the bowl if necessary. This can take upwards of 10 minutes of processing, so be patient.
- Process in the sugars, buttery spread, vanilla, salt, and cinnamon, adding gradually. The sweeteners will at first thicken the nut butter quite a bit, but keep processing and the heat will eventually melt the sugar and smooth out the nut butter once again. If it still looks too thick, keep processing! You can add a touch of coconut oil to get things going if you have to.
- Now here is the hard part – when your nut butter is finished processing, you need to pop it into the fridge to chill. If you don’t chill it, the chocolate chips will melt right into the nut butter and turn everything brown. Once it’s chilled enough (I simply left it in the fridge for a few hours), give it a good stir and test a few chips to see if they melt. If they don’t melt proceed with stirring in the rest of the chips. Store in the fridge in a sealed jar or container for 4 weeks (or longer). The nut butter will harden slightly when chilled but will soften again at room temperature.
Tip:
1) Macadamia nuts, thanks to their high oil content, create a super silky and decadent nut butter. I’ve found that processing cashew butter on its own creates a fairly thick nut butter which is why I’ve added mac nuts in this recipe to thin it out.
2) If you don’t have coconut or Sucanat sugar, organic brown and natural cane sugar may work but you probably won’t need to use as much since they are a bit sweeter. I do not recommend subbing the dry granulated sugar for a liquid sweetener like maple syrup as it can produce a strange, thick texture.
Nutrition Information
(click to expand)![cookie dough balls vegan-8660_thumb[4]](https://ohsheglows.com/wp-content/uploads/2012/12/cookie-dough-balls-vegan-8660_thumb4_thumb.jpg "cookie dough balls vegan-8660_thumb[4]")
I had 1/2 cup of cookie dough nut butter left over so I promptly turned it into Double cookie dough balls for our Christmas party. They were gobbled up by kids and adults alike! This is my 5th cookie dough ball recipe since 2009. Given that it seems to be my mission in life to create the perfect vegan cookie dough balls, I can’t say it will be the last.
Click here for the Double Cookie Dough Balls recipe.
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I may pop in again next week, but if I don’t I want to wish you a happy, fun, and safe holiday! Thank you for filling my year with so much love and positive energy. This passion of mine wouldn’t be nearly as fulfilling if it didn’t involve all of you, inspiring me each day from the other side of the screen.
I can’t really imagine anything better than a cookie dough nut butter… amazing and so creative!
Wow, I wish I had a food processor that could handle nuts… or maybe I will risk it with mine?? All these nut butters look AMAZING.
Emy
xxx
I want this in my belly immediately! Looks so good! I know what I’ll be making as soon as I buy my food processor.
Now that’s something I could get used to spreading on toast every morning. This looks so delicious and lovely, as do the cookie dough balls!
You’re going to make me ask for a last-minute gift: a heavy-duty processor! It’s not fair that you keep posting these delicious nut butter recipes – my mini processor just can’t cut it!
Pretty sure I could eat a whole batch of this Ange!! The dough balls are so cute, and I think I’d be tempted to add in butterscotch chips too, just because I’m a butterscotch-a-holic! I hope you and Eric have a wonderful Christmas, and I know I totally owe you an email – long overdue, but it’s coming, I promise!
Cookie dough nut butter! I almost fell off the couch and into the kitchen to make this! OMG does it sound good!! I might have to make both, this one and the cinnamon raisin!!
Omg how delicious:)
This goes in line with all the other million vegan recipes I have bookmarked for making soon
Have a terrific holidays by the way!!
Looking forward to more awesome OhSheGLow stuffs in 2013!!!!:D
Fabulous recipe!! I love cookie dough and I love that your recipe is way healthier then actually eating the dough!!
I love the twist on the usual nut butter, and, this is so much healthier than those other chocolately type spreads like Nutella. This gives you the nice healthy fats from the nuts, while letting you indulge in a little sweetness with the chips! Can’t wait to try this on top of some whole-wheat pancakes
Oh my goodness this looks sooo good! It really does look exactly like cookie dough:) Have a great holiday!
Your recipes are always so creative Angela! How did you think of cookie dough nut butter?? So absolutely delicious though :D
I can’t wait until your cookbook is out. I have a feeling I will be cooking from it A LOT.
That nut butter would be a great gift, too!
This is SO good, Angela! I’ve been especially enjoying a few scoops mixed into your Make-Ahead Steel Cut Oats recipe. Delicious when its all melted and gooey! Merry Christmas!
Happy Holidays and thank you for all that you do! I hope you’re having a great love filled time this season!
This is amazing! YUMMM
Hi! I made this recipe for Christmas this year. First time I ever made anything like this. It was fantastic!! Everyone loved them and they were gone in the blink of an eye. Thank you so much for all you wonderful recipes. I have had so much fun making them and eating them!!
this looks like heaven !
oh holy crap that looks TASTY!
Oh my cookie goodness. I think I just died and went to cookie heaven. I AM GETTING CASHEWS TOMORROW. ASAP.
Thanks so much for these recipes!!! :)