Healthy Oreo Cookie Butter
This Healthy Oreo Cookie Butter is so thick, rich, sweet, and chocolatey, you’d never know it’s sugar free, low calorie, low fat, gluten free, dairy free, and vegan! This amazing spread will beat peanut butter and almond butter ANY DAY. Those are some serious claims, I know, but I will back those up wholeheartedly.
I’ve been eating my Homemade Oreos practically nonstop lately. I’ve made the recipe three times in the last month! I’ve given away a portion of each batch to friends and family and we’re all lovin’ ’em. I mentioned in the post that you should only frost and sandwich the Oreos the day you serve them. While they last about a week or so if they’re stored in the fridge, the filling will soften the cookies over time. On my latest batch, I was feeling ambitious and frosted all of the cookies at once. Two days later, I had just 10 Oreos left. I decided I’d make another recipe with them. BUT WHAT OH WHAT SHOULD I MAKE??
Oreo Cookie Truffles?
Oh wait, I KNOW.
I HAVE THE ANSWER… Healthy Oreo Cookie Butter.
*jaw drops to floor*
BOOM BOOM BOOM SHAKALAKA!
And that’s how this Healthy Oreo Cookie Butter came to be. It’s thick and rich and totally luxurious. It’s chocolatey and sweet and decadent and satisfying. Every bite feels like you’re indulging in something naughty, when really, it’s nice. This is the greatest, chocolatiest, and secretly healthiest thing to ever grace planet Earth.
Can I get a slow clap?
Healthy Homemade Oreo Cookie Butter
Ingredients
- 10 Homemade Oreos
- one batch Homemade Chocolate Syrup
- ⅔ cup Cashew Butter (or Almond Butter or Walnut Butter)
Instructions
- In a powerful blender or food processor (I used my NutriBullet), add all of the ingredients. Process until smooth, scraping down the sides of the blender when necessary.
- Scoop the cookie butter into a jar, seal tightly, and store in the fridge. Keeps for ~2 weeks.
YES, THIS IS REAL LIFE GUYS. Just 90 calories for a serving of this Healthy Oreo Cookie Butter! A far cry from the storebought version from Trader Joes. Compared to the storebought version for the same serving size, my Oreo Cookie Butter has:
- 120 less calories
- 9g less fat
- 10g less carbs
- 16.5g less sugar (my recipe actually has zero added sugar)
I’m still in shock. Someone pinch me. Better yet, someone wave a spoonful of this Healthy Oreo Cookie Butter in my face and I’ll snap right out of it (while grabbing the spoon outta your hand and running off with it).
WARNING: THE FOLLOWING CONTAINS GRAPHIC IMAGES OF A DELICIOUS HOMEMADE OREO COOKIE BEING DUNKED INTO THE DREAMIEST OREO COOKIE BUTTER.
Thick. Creamy. Chocolatey.
Nuff said. Now go make a batch of this ASAP!
You can use it just as you would use peanut butter or Nutella — spread on toast, stuffed in a crêpe, added to a smoothie, in a bowl as a fruit dip, on a spoon (or finger) for a quick and sweet snack, etc.
Enjoy (and I think you most certainly will)!
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– Jess
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Indulge − no strings attached!
Haha, I like your WARNING on the graphic. Nice touch. 😉
Hi! If you’re just making the cookie butter, could we skip the sandwich making park and place the cooled cookies and filling into the blender with the other ingredients? THIS LOOKS AMAZING!!!!!!!
Absolutely!! The cookies will end up being blended up anyways so you’ll definitely save some time that way 🙂
Hope you like the recipe Emily!!
-Jess <3
Oh. My. GAWWWWWD. This looks too good to be true!!!
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