Love cookie butter, but looking for a healthier recipe? Try this homemade cookie butter made with date paste.
In a recent Healthy Kitchen Hacks post on my blog, I tested Lindsay’s of Lean Green Bean recipe for Date Paste (aka Date Butter or Date Caramel), which you can use as a spread or a sugar substitute for baking.
It was surprisingly easy to make (only ingredients are dates and water) and I promptly used it to replace ¼ cup of molasses in my next batch of Peanut Butter Gingerbread (worked like a charm!)
I started to obsess on what recipe I could use it in next and then I remembered a very delicious thing called cookie butter.
I first saw cookie butter a few years back at Trader Joe’s. It’s a spread similar to peanut butter in creaminess and color but it’s traditionally made with Belgian speculooos, which are shortbread cookies that are baked in December. The cookies are pulverized and then whipped with oil and sugar to create the most delectable spread.
Here are the tweaks I made to the basic recipe:
- Swapped in date butter for the sugar
- Cut back on total amount of sugar
- Used vanilla cookies (I used these Fancypants Crunch Vanilla Bean Cookies I recently sampled at a trade show - 3 cookies are 100 calories and no artificial flavors, colors or preservatives.)
Even though I was able to make this cookie butter recipe a tad lighter with these adaptations, it still doesn’t mean you should go slather it on everything in sight. This cookie butter is to be savored - sit down and enjoy it dolloped into your hot oatmeal, spread onto your multi-grain toast or scooped up by some apple and pear slices.
It’s like adding a little special something to your everyday, good-for-you foods.
Love cookie butter, but looking for a healthier recipe? Try this homemade cookie butter w/date paste. Tweet this
Healthy Homemade Cookie Butter
Makes 1.5 cups
- 4 ounces vanilla or shortbread cookies
- 2 tablespoons date paste (I used this recipe http://www.theleangreenbean.com/make-date-paste/) OR 1 1/2 tablespoons maple syrup
- 2 1/2 - 3 tablespoons canola oil
Break up the cookies and add to a food processor. Process until you have fine crumbs (you’ll need just under 1 cup of cookie crumbs.)
Add in date butter (or maple syrup) and whip together.
Slowly add oil, one tablespoon at a time, and process until you get to spreading consistency. (You may have to add a few teaspoons of water or one more cookie to make it either thinner or thicker.)
Store in an airtight container in refrigerator for up to 10 days.