Homemade “Cookie” Butter!

Now I’m sure by now you’ve either heard of or *gasp* tasted Trader Joe’s dangerously addictive “Speculoos Cookie Butter”, right? I mean, even I have — and I live in New Zealand, where — *gasp again* Trader Joe’s doesn’t even exist!!! (Oh how I miss America…)

Now don’t get me wrong, this “speculoos spectacular stuff” tastes just as good as it sounds ~ but it also happens to be just as bad for you as it sounds too! Here are the ingredients to prove it:


So, in a nut-shell (so to speak), Trader Joe’s Cookie Butter is basically made from wheat flour, sugar, oil, oil, oil, more oil, sugar, sugar syrup (and the healthy ingredients) cinnamon and nutmeg, oh — and then more oil and sugar. I feel like I’m getting clogged up just thinking about it.

On to the good news: I just made my own “Homemade Cookie Butter”, and this one just so happens to be super delicious AND really good for you too! Better yet, it’s as simple as 1-2-3 (quite literally).

peanutbutter11. Place 1.5 cups of roasted peanuts and spices (spices listed in recipe below) in a food processor. (I used roasted and salted peanuts, but roasted works fine, just adjust the salt to taste. Note: You can also use roasted almonds, cashews, or macadamia nuts for a different flavor!)


2. Blend on high for 3-5 minutes, until nuts turn into a nice, creamy, buttery texture.


3. Do a quick taste test and add more salt if needed. Pour into a little jar and just see how long this lasts!

Here’s the recipe:

Homemade “Cookie” Butter
This recipe was inspired by the infamous “Speculoos Cookie Butter” by Trader Joe’s

Dietary Info: GF/DF/SF/V (for a Paleo version, use Almonds in place of Peanuts)

Serving size: 1 Tbs. (15g)

Recipe makes 230g (or 15.33 servings)


1.5 cups (225g) roasted/salted peanuts (or your nut of choice)

6 sachets sweete natural stevia granules (equivalent to 6 tsp. sugar)

1 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

salt to taste

Homemade “Cookie” Butter Nutrition Facts  

Screen Shot 2013-02-07 at 2.09.18 PM

vs.   Trader Joe’s “Speculoos Cookie Butter”


Special Dietary Needs:

Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V

The above codes for specific dietary requirements will be found under each recipe title.

13 thoughts on “Homemade “Cookie” Butter!

  1. Sounds delicious Shariyah! I’m planning on making it this next week and just wondering if you can buy Pumpkin Pie Spice in Nz? If not, could you break down the spices included in it please? 🙂

    • Hi Jessica, I’m glad you’re going to give this one a try! My husband went crazy over it, and this batch didn’t last more than 3 days (I’ve made a mental note to double it next time) 🙂 I’ll just mention, it’s very important to use ‘unsalted’ roasted peanuts, and add salt to taste after. I’ve tried using salted nuts when making nut butter in the past and it’s not as nice. As far as the pumpkin pie spice – I haven’t been able to find it anywhere in New Zealand – which is why I stock up on it at Trader Joe’s whenever I get back home! It’s very easy to make though, so long as you have the spices on hand. Here’s what goes in to pumpkin pie spice:
      1 Tbs. ground cinnamon
      1 tsp. ground ginger
      1 tsp. ground nutmeg
      1/4 tsp. ground cloves (or all spice works)
      Mix all spices together well. Recipe makes 5-6 teaspoons.

      Thanks for your comment, and please let me know how it turns out!

      • Just to make sure, you prefer UNSALTED roasted nuts? In the recipe it says salted, but in the comments you say unsalted. I just bought salted nuts to try this and I’d like to get an idea on how it will turn out. Thanks!

      • I do prefer unsalted roasted nuts, but you can use either. Just be sure to not add any additional salt to this recipe if you are using salted nuts already, you can always add more if you need it ☺️

    • Hi Krista,
      YAY! I’m glad you got to make this — one of my favorites! You can also make this using roasted almonds which is really yummy too! You can use this like a peanut-butter… it’s great on apple wedges or bananas, and it works with celery too. If you make smoothies, it’s also a great addition – just add a Tbs. or two for a nice nutty, spiced flavor – I will post some of my favorite recipes using this and will link to this recipe for more ideas 🙂 In the meantime, feel free to experiment yourself, and share!

  2. Hi! How did u make the nuts creamy and smooth? I blended mine and it just looked so dry. It actually wouldnt blend properly because the ingredients were all dry… What can i do? Thanks

    • Hi Kristina,

      I’m sorry for taking so long to reply! The nuts will turn creamy and smooth after a good 4-5 minutes of blending on high. Depending on your food processor and how powerful it is, it could take slightly longer or less time, but it will definitely turn creamy no matter how dry it may seem to start! I find that if I slightly toast my nuts just before putting in food processor (for about 20 minutes or until just turning golden) they turn creamy even faster, due to the heat in the nuts. Hope this helps, and please let me know how your next attempt goes! Xx

    • Hi Kristina, I’m sorry for my late reply – I’ve been a little inactive in the blogging world lately, but am getting back into it so will hopefully be more on top of this in future! To answer your question, nut butters always start out dry and crumbly, but you just have to be patient and keep going… it will start clumping together after a few minutes, and then the oils will slowly start mixing together and after about 5 minutes (or maybe a little longer depending on how good your blender or food processor is) you will have creamy and smooth butter! This method works the same for shredded coconut as well, which is one of my favorites – coconut butter. Oh so yum. 🙂 Hope this helps!

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