Today’s project arose out a fate driven moment. One of my colleagues had a tough week. Educators have a lot of those, these days. She is a huge fan of Cookie Butter from Trader Joe’s. So, when I came across a recipe for it on Pinterest, I knew I had to make it for her. And, oh hey, maybe it wouldn’t hurt if there were some left over for Mr. Grassroofs and I.
This recipe is adapted from Averie Cooks.
First, I filled my blender with 16 ounces of honey roasted peanuts.
Then, I blended it up until it was pasty.
I added 15 delicious gluten free ginger snap cookies
But I smashed mine up a little with the mortar and pestle because my blender is on its last leg. And because I feel very grown-up owning a mortar and pestle.
I added 1 tablespoon of cinnamon and 1 tablespoon of vanilla. And blended again.
At that point, I had to deviate from the recipe because I had forgotten to buy white chocolate chips. I needed to sweeten the butter. So, honey seemed a good option, but I knew that would thicken the consistency, so I added a bit of oil (about a teaspoon and a half) to thin it out before adding the honey (about a tablespoon).
Topped the whole thing off by pouring them into mason jars and…maybe by eating some with a spoon.
You should make some. Seriously. It is addictive.
- 16 ounces Honey Roasted Peanuts
- 1 Tablespoon Cinnamon
- 1 Tablespoon Vanilla
- 12-15 Gluten Free Ginger Snaps
- 1 teaspoon Olive Oil
- 1 Tablespoon Honey
- Blend the peanuts into a paste.
- Crush the cookies and add the crumbles. Add the vanilla and the cinnamon.
- Blend all the ingredients to desired smoothness.
- Add the oil. Blend.
- Add the honey. Blend.
- Spoon into containers or into your body!