Chocolate Chip Cookie Butter

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1½ cups (150 g/5.3 oz) almond flour 

1/3 cup (50 g/1.8 oz) erythritol or


½ teaspoon baking soda blended with 1

teaspoon cream of tartar, or 1 teaspoon

gluten-free baking powder 

Pinch salt

1 teaspoon sugar-free vanilla extract or 

½ teaspoon vanilla powder

1 teaspoon freshly grated lemon zest

2 massive egg yolks

2 tablespoons (30 g/1.1 oz) butter or 

ghee, at room temperature 


Crushed cookies (recipe follows)

½ cup (112 g/4 oz) unsalted butter 

or ghee or coconut oil, at room temperature 

½ cup (90 g/3.2 oz) darkish chocolate

chips, 85 p.c cacao solids or extra, or make your individual 

Few drops liquid stevia, to style elective


1.  Preheat the oven to 300°F (150°C, or gasoline mark 2). 

2. To make the cookies: In a mixing bowl, mix the almond flour, erythritol,

baking soda and cream of tartar, and salt. Combine properly to mix. Add the vanilla, 

lemon zest, egg yolks, and butter. Combine collectively properly along with your palms.

3. Place the dough on a sheet of parchment paper. High with one other sheet of

parchment and roll out to create a big cookie about ¼ inch (6.5 mm) thick.

Switch to a baking sheet and it within the preheated oven. Bake for 12 to fifteen

minutes, or till evenly browned and crispy. Take away from the oven and funky

to room temperature. When cool, break into smaller items.

4. To make the cookie butter: In a meals processor, pulse collectively the cookie

items and butter till easy. Add the chocolate chips. For a sweeter style,

add the stevia (if utilizing). Pulse shortly to mix. Switch to a sealed 

container and refrigerate for as much as 1 week.

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