Sugar Cookie Butter

1. 1

   Combine cashews and banana chips in food processor for 8-10 minutes until nut butter consistency is reached, scraping down the sides as necessary.

2. 2

   Add in honey, vanilla extract, cream of tartar, and baking soda and process until combined.

3. 3

   Add in coconut oil, 1 teaspoon at a time, until desired consistency is reached.

4. 4

   I added in about 4 teaspoons.

5. 5

   This amount got me a thicker nut butter that had a cookie dough-like consistency, but feel free to add more.

6. 6

   Yields about a cup of sugar cookie butter.

7. 7

   Lasts for up to 1 week at room temperature in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.