The best quick and easy gluten free cookie butter recipe! This healthy take on biscoff cookie spread or Speculoos is packed with cashews and spices. It can also be made dairy free!
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Cookie butter obsession continuing today! I know I'm not alone here because my cookie butter cake recipe, 3 ingredient biscoff cookie mousse and no bake cookie butter bars are some of the most popular recipes on two sugar bugs.
The trouble with traditional cookie butter is that my gluten free friends cannot eat it. Biscoff cookies and Speculoos cookies both contain gluten. So a couple years ago I started playing with making a gluten free cookie butter and I'm sharing the recipe today.
Does this taste exactly like store bought cookie butter? No, not exactly, but Mr. two sugar bugs says it's even better!
why you will love this recipe
- Easy and quick! This recipe is finished in about 20 minutes.
- Made with only 8 ingredients.
- The cookie butter is creamy and smooth with warm spices and a hint of sweet.
- Made with cashews so it's gluten free friendly.
ingredients needed for homemade cookie butter
- Cashews ~ I use roasted and unsalted whole cashews from Trader Joe's. I also tested this recipe with raw cashews, but my testers preferred the roasted cashews.
- White chocolate chips ~ bring sweetness to the spread. I use Ghirardelli. If you need a dairy free version Pascha Organic Vegan White Baking Chips work. I have not tested them, but suspect Lily's White Chocolate Style Baking Chips would work for a lower sugar version.
- Cinnamon ~ the most important of the spices to bring the cookie butter flavor.
- Nutmeg ~ just a hint, also important for the flavor.
- Ginger, cloves and cardamom ~ bring the hints of gingerbread that is associated with biscoff spread.
- Brown Sugar ~ I prefer dark brown sugar, but light brown sugar also works.
You need a food processor {this is the updated version of my 22+ year old Cuisinart} or a high powered blender {this is the Ninja I have} to make this recipe. The process is just like making my homemade chocolate almond spread.
do I need to use all the spices?
Cinnamon and nutmeg are the two most important ingredients for the flavor. The cloves, ginger and cardamom help to bring the warm gingerbread like flavor to this homemade spread.
I know not everyone has all these spices in their kitchen. If you are missing some of the spices, the gluten free cookie butter will still be delicious! Just don't leave out the cinnamon.
step by step directions for this gluten free spread
Start by lightly toasting the cashews; this takes about 5-8 minutes in a 350°F oven.
Toasting the nuts helps them to release their oils, which makes them break down better in your food processor. You can skip this step, but it may take a few extra minutes for the cashew butter to form.
Allow the cashews to cool for 1-2 minutes, then place in your food processor.
Next process for 10-15 minutes, scraping down the sides as needed. The amount of time needed will depend on the power of your food processor or blender. Continue processing until the nuts release their oils and a nut butter is formed. It may seem like the cashews are not going to give into becoming nut butter, but they will! A little patience may be required.😉
Once the cashews have become creamy and buttery, add the white chocolate chips and spices and blend until they are incorporated and smooth.
Finally, add the brown sugar and process until just combined.
how do you use gluten free cookie butter?
- Spread cookie butter on bagels or toast.
- Especially delicious on snickerdoodle banana bread!
- Use it as a dip for apples or bananas.
- Top your oatmeal with a scoop.
- Dip pretzels in it {Big E's favorite!}.
- Mix it into ice cream.
- Eat it with a spoon {I do this more than I should admit}!
is gluten free cookie butter healthy?
Healthy is always a subjective term. I consider this homemade cookie butter a healthier option than store bought cookie butter.
This recipe has eight ingredients, which is significantly less than the jar of Trader Joe's cookie butter spread in my pantry. The base is made from roasted cashews and is sweetened with white chocolate chips and a little brown sugar.
is this recipe dairy free?
Traditional white chocolate chips contain dairy, but you can make this recipe with Pascha Organic Vegan White Baking Chips. My dear friend, Katie, at CAKED by Katie tested this recipe using Pascha chips and reported back that it worked perfect. The fact that her gluten free daughter gave this recipe the thumbs up was a huge compliment!
can I use this gluten free cookie butter in recipes?
I have not yet tested using this homemade cookie butter in my many cookie butter recipes. I will slowly {let me reiterate that..... s.l.o.w.l.y.} get to testing them for you and will update this post as I do. In the meantime use the store bought version unless the recipe tells you a homemade version also works.
how to store
Store it on the counter or in your pantry in an airtight container for up to one week. Ideally at a temperature less than 70°F. I like these little glass jars, but any airtight container will work. Since this is a homemade nut butter, it doesn't have any preservatives and can spoil more quickly.
You can store this cookie butter spread in the refrigerator for up to one month. The cold will make the spread become very hard, but will keep it fresh longer. If refrigerating, allow the gluten free cookie butter to warm up on the counter before using it.
Remember to snap a picture and tag me on Instagram if you make this Gluten Free Cookie Butter. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more breakfast recipes to try
- Peanut Butter Oat Banana Bread
- Healthy Breakfast Cookies
- Easiest Dutch Baby Ever!
- Healthier Cherry Lime Muffins
- Fig Muffins {Vegan}
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Gluten Free Cookie Butter
This healthy take on biscoff cookie spread or Speculoos is packed with cashews and spices and can be made dairy free!
Ingredients
- 1 ¼ cups cashews (170g)*
- ⅓ cup white chocolate chips (65g)**
- 2 ½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon cardamom
- 2 tablespoons packed brown sugar (25g)
Instructions
- Preheat oven to 350°F and place cashews (1 ¼ cups/170g) in a single layer on a baking sheet. Roast for 5-8 minutes. This allows the oils in the nuts to heat up and will make it easier to blend into nut butter*. Remove from the oven and allow the nuts to cool 1-2 minutes before blending.
- Place the cashews in a food processor or high powdered blender and blend for 10-15 minutes, scraping down the sides as needed. Continue processing until the nuts release their oils and a nut butter is formed. You might start to think the nuts are never going to give in, but be patient. The nuts start by getting clumpy, then they ball up along the edges of the blending bowl and finally they become a creamy butter.
- Scrape the sides of the bowl and add the white chocolate chips (⅓ cup/65g), cinnamon (2 ½ teaspoons), nutmeg (⅛ teaspoon), cloves (⅛ teaspoon), ground ginger (¼ teaspoon) and cardamom (⅛ teaspoon). Continue processing until the mixture is smooth, about another 1 - 2 minutes. The heat of the blades should melt and mix the white chocolate chips right into the mixture. Scrape the sides of the bowl as needed.
- If your nuts are unsalted, you may want to add salt to taste. I would go ¼ - ½ teaspoon of kosher salt.
- Finally, add the brown sugar (2 tablespoons/25g) and pulse 30 seconds or so until just combined.
- Transfer the gluten free cookie butter to an airtight container and store at room temperature (ideally less than 70°F) for up to one week. The spread can also be stored in the refrigerator for up to one month, but it will become quite firm. Allow the cookie butter to sit on the counter to warm up a bit before using.
Notes
*I have tested this recipe with both lightly roasting the nuts and not roasting them. Either option works, but it will take longer for the nuts to release their oils if not roasted first.
**This recipe has also been tested with Pascha Organic Vegan White Baking Chips for a dairy free and vegan option.
Cinnamon and nutmeg are the two most important spices to include.
Depending on the power of your blender or food processor, it could take as few as 10 minutes and as long as 30 minutes to blend the cookie butter spread. I find it helpful to stop and scrape the bowl every 3-5 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 144mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 4g
The nutrition information is an estimate only and may not be entirely accurate.
Michelle
What a great alternative for people who can't have gluten! Love the step by step instructions on how to make this delicious spread!
Tasia
Thank you Michelle! We obviously eat a lot of gluten at my house, but we all love this healthier cookie butter!
2pots2cook
Wow! I have spotted your cookie butter recipe on IG and commented how I made my own batch to publish in September. Now, reading details, I must admit your version much better. Healthier!
Tasia
Thank you, you are too kind Davorka! I'm looking forward to seeing your version!
Fay
I’m not a fan of cashews. Can this recipe be made with almonds instead?
Tasia
Hi Fay! Yes, you could absolutely use almonds here.