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Speculoos Cookie Butter is probably one of my top 10 favorite items from Trader Joe’s. And that’s saying something! I don’t think I’ve met a product from TJ’s that I haven’t liked yet! Despite all of the items I’ve tried, Speculoos Cookie Butter still remains a favorite. It comes in a variety of flavors (the seasonal pumpkin flavor is good, too) and is basically a blended up cookie. What’s not to like? Plus, is there any other way to eat it besides shoving tasty spoonfuls into your mouth? No, really. Because I truly haven’t found any other way to enjoy this magical cookie spread.
But as a manic label-reader, I’ve discovered that there’s a bunch of added sugar in one container of delicious – oh-so-delicious – cookie butter. Damn those labels! Since the holidays made me feel like a five year old with a sugar addiction, I’ve been trying to cut out the sugar where ever I can. Natural sweeteners, like Stevia, have taken the place of sugar in many of the recipes I make. Stevia is a plant-based sugar substitute that makes my sweet tooth happy without the guilt!
Truthfully, I’ve been trying to add more plant-based, natural foods into my diet on a whole. Before the eating fiasco that is the holiday season, I had been more mindful about eating less meat. I read somewhere recently that veganism was going to be a big trend this year. That kind of pissed me off. Not because veganism is bad, but I don’t think it’s a trend. It’s a lifestyle and an admirable one, at that.
I’ve done the vegetarian thing way before I met my husband. I’m not going to lie – it’s kind of hard to chew on a chunk of tofu when my husband’s enjoying a juicy piece of seasoned meat. I mean, the scent of food cooking on the barbecue is basically food porn. But if I can add more plant-based ingredients and less meat during my day, I’ll be satisfied. Plus, I’ll feel better! And if I remember my vegetarian days correctly, I’ll look better, too!
The idea to make a vegan cookie butter came from another nut butter addiction – organic almond butter. It’s become one of my favorite things to stir into sweet breakfast bowls and yogurt. So I decided to use cashews as my cookie butter base and scour the aisles of Whole Foods for vegan gingersnap cookies. This recipe is definitely one of my better ideas! And all of those spoonfuls I plan on shoving into my mouth? Well, I won’t feel as guilty about them anymore!
- 1 cup roasted cashews, lightly salted or unsalted
- 1/3 cup water
- 1/4 cup coconut oil
- 1/2 tsp. Stevia sweetener
- 1 cup gingersnap cookies, crushed
- Add the cashews and water to a blender and blend well.
- Then, add in the coconut oil and Stevia. Blend until combined.
- Stir in the gingersnap cookies for a crunchy textured cookie butter. Blend, if you prefer it smooth.
- Spoon cookie butter into a mason jar and store in the refrigerator.
Depending on what gingersnap cookies you use, this is basically a guilt-free, vegan treat. And let me just say that it tastes pretty darn good, too! I mean, while I was making it, I was eating spoonfuls.
Straight out of the blender.
Don’t judge, guys. You’ll be doing it, too!
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