Snickerdoodle Almond Butter is drippy, homemade almond butter flavored with cinnamon sugar and a touch of vanilla. Incredibly delicious!
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Snickerdoodle Almond Butter contains just 5 ingredients plus a pinch of salt and, after processing in a food processor until smooth and drippy, it tastes like a combination of a cinnamon-sugar-spiked snickerdoodle cookie, and cinnamon sugar toast. Oh my word – it’s so good!
My advice: make it > eat 10 spoonfuls > screw the lid on the jar > unscrew the lid > eat 7 more spoonfuls. This. Stuff. Is. GOLD.
Watch How to Make It!
The recipe for Snickerdoodle Almond Butter is sponsored by my long time partners at Fisher Nuts. Fisher Nuts contain zero preservatives and nine varieties of their nuts are verified by the American Heart Association as heart healthy (look for the little logo on the bag.) February is American Heart Month and eating healthy, plus getting a moderate amount of exercise, is one of the best ways to help prevent heart disease, America’s #1 killer. Almonds are full of fiber, protein, antioxidants, healthy fats and vitamins, which make them a wonderful food to include into your diet.
If for some reason you can’t find Fisher Nuts in your area, you can always order them on Amazon. I find them at Walmart in the baking aisle – NOT the snack nut aisle – as Ben furiously found out whilst picking up a few bags for me so I could make this Snickerdoodle Almond Butter last week. Sorry boo.
The first time I tested this recipe I asked Lincoln if he wanted a spoonful. Big fat no. Little man’s got very particular tastes when it comes to peanut/almond butter.“It tastes like coooo-kies!”I told him. “COOKIES?!”Immediately abandoned his Legos and came running into the kitchen. Needless to say, it was a total hit.
We’ve been devouring this homemade almond butter by the aforementioned spoonful, on toast, and as a healthy snack with sliced apples, pretzels, carrots and, ok fine, maybe agluten-free graham cracker or two. Cookies on cookies? YOLO!
If you’re looking for a “cleaner” option to satisfy your nut butter loving needs – give this homemade almond butter a try. There’s just a touch of coconut sugar added to amp up the Snickerdoodle taste, and zero preservatives. That said, store the almond butter in a cool dark place for up to 2 weeks, or in the refrigerator if you find yourself enjoying at a slower pace.
Start by adding 2 cups Fisher Whole Natural Almonds to the bowl of a food processorthen process until the almonds are ground, about 45 seconds.
Next add 2 Tablespoons coconut sugar, 1 Tablespoon coconut oil, 1 teaspoon vanilla, and 3/4 teaspoon cinnamon. Continue to process the almonds, scraping down the bowl every so often, until they’re very smooth and drippy, about 15 minutes.The almonds will go through several stages during that time:
- First they’ll be crumbly, then become pasty.
- The paste will eventually come together into a ball before suddenly smoothing out.
- Keep processing the smooth paste until it becomes drippy. Again, this will take around 15 minutes. Be patient – it WILL work!
A few tips:
- Keep the feed chute lid (the cylindrical part) off to allow steam to escape.
- Once the almond butter is drippy, I like to let it sit in the food processor for 5 minutes then process for another minute or two. Repeat the resting/processing step one more time to ensure the almond butter is as smooth and buttery as possible.
That’s it! Pour the Snickerdoodle Almond Butter into a mason jar or jar with a tight fitting lid then enjoy with anything and EVERYTHING. I hope you love this yummy,gluten-free snack or breakfast idea! Enjoy!
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Snickerdoodle Almond Butter
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dairy freegluten freeveganvegetarian
4/5 (4 REVIEWS)
Description
Snickerdoodle Almond Butter is drippy, homemade almond butter flavored with cinnamon sugar and a touch of vanilla. Spread onto bread, or enjoy with fruit as a healthygluten-free snack!
Ingredients
makes 1-1/2 cups
- 2 cups Fisher Whole Natural Almonds
- 2 Tablespoons coconut sugar (could use brown sugar)
- 1 Tablespoon coconut oil
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
- pinch of salt
Directions
- Add almonds to the bowl of a food processor then process until mostly ground. Add the remaining ingredients then process for 12-15 minutes or until the almond butter is drippy, scraping down the sides of the bowl every so often.
- Your almonds will go through a few stages: first they'll be crumbly, and then pasty. Then the almonds will come together in a ball before smoothing out. Keep processing until the smooth almond paste becomes drippy. You now have almond butter!
Notes
- Keep the feed chute lid (the cylindrical part) off to allow steam to escape.
- Once the almond butter is drippy, I like to let it sit in the food processor for 5 minutes then process for another minute or two. Repeat the resting/processing step one more time to ensure the almond butter is as smooth and buttery as possible.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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33 Comments
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Jesse 01.11.2021 Do we need to toast the almonds first? Most recipes I see for butter you roast the nuts for 10ish minutes to release oils
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- Kristin 01.12.2021
You can if you like! :)
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- Michelle 02.12.2024
Well, you said to keep the shoot off till last steam escape, so I was confused as to whether it was supposed to be roasting the almonds first or just blending them. Not sure why you need to let steam out if there’s nothing hot in there…
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- Kristin 02.12.2024
The food processor gets hot when it is processing for so long, which heats the almonds.
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- Patricia 07.12.2019
Hi… do you think this would work in a nutri bullet?
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- Kristin 07.17.2019
Hi Patricia! I have never used a Nutribullet so I can’t say for sure. I’m sorry I can’t give you a definitive answer!
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- Unhappy 05.17.2019
Just kept waiting and waiting for it to thin out and it never did. After about 20 minutes I tried adding melted coconut oil and still nothing. Sad.
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- Melissa 04.28.2019
How long does this last and is it best to refrigerate?
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- Kristin 04.30.2019
Hi Melissa! I mentioned in the post that it can be stored in a cool dark place for up to two weeks, OR it could last up to a month in the refrigerator.
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- Lee Ann Quinn 01.06.2019
Sounds delicious!
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- Lindsay 10.18.2018
I’ve had this recipe pinned since you first posted it, and I don’t know what took me so long to finally make it. Just scraped it into a jar, and CANNOT stop dipping a spoon in to taste it. It’s SO good, Kristin!! Thanks for another fantastic recipe!
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- bethaney 04.05.2018
LOVE this almond butter. What a great recipe. It took about an hour to make. I think my food processor was not the best, I was patient and glad I waited because this is amazing.
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[…] I need this in my life. […]
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- Christina Larsen 02.27.2018
Made this today .. using some almond butter I made earlier in the week that was much too dense. Adding the coconut oil made all the difference in the consistency, also added the cinnamon, vanilla and salt for added flavor. Left out the sugar. Delicious!!
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- Kristin 02.28.2018
Awesome! So glad it could save another batch of butter!
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[…] This could be […]
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- Kate 02.21.2018
Looks delicious! Reminds me of a nut butter I get at the farmers market, I can’t wait to try making some myself ? do you think this would work to use a Vitamix? I don’t have a traditional food processor.
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- Kristin 02.28.2018
Yes, exactly like that! I have a Blendtec so I can’t say for sure, but I’ve seen others make nut butters in a Vitamix before.
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- The Novice 02.21.2018
This looks so good! I can imagine it makes a delicious topping for pancakes or french-toast.
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- Claudine 02.21.2018
Thank you so much!
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- Lynn 02.20.2018
This looked soo good! I processed/stirred for over 30 minutes, and I never got past the crumbly stage! Any ideas what went wrong? I only substituted maple syrup for the sugar.
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- Kristin 02.20.2018
Oh no, I’m so sorry to hear this! I have made this several times and always get the same result. If you saved the crumbles, could you try adding up to 1 cup additional almonds (or frankly any other nut) to see if that helps?
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- Lynn 02.21.2018
Thanks Kristin–I am sure it was user-error! /:
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- Theresa 02.20.2018
How long would you say this lasts in the fridge?
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- Kelli at Hungry Hobby 02.20.2018
This with pretzels sounds amazing! A little sweet and salty is always a delicious snack. Such an easy recipe too! Sending this to my SIL asap for her little guy.
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- Kristin 02.20.2018
Thank you Kelli, I appreciate it. I hope they, and you!, love it!
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- Adrienne 02.20.2018
What brand of Coconut sugar do you use or recommend?
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- Kacie 02.20.2018
This sounds so good! And congratulations on your baby!! I have the coconut oil that stays liquid even at room temp. Would that work too?
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- Kristin 02.20.2018
Thank you so much, Kacie! And you bet, that should work just fine. :)
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- Nancy 02.20.2018
Yummmm! We have graham crackers and pb with bananas and yogurt, or slather it on 7-grain toast, so your recipe would be a great sub for that! Thanks!
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- Kristin 02.20.2018
You got it!! It goes well with all those foods!
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- Shari S. Duke 02.20.2018
What would you recommend as good substitutions for the coconut items. I have a severe allergy to coconut. I can’t use the oil and it seems every new healthy recipe is calling for it. I don’t want to waste ingredients by using an oil that will ruin it. Thanks in advance.
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- Kristin 02.20.2018
You can just leave it out! The coconut oil helps to get the almond butter smoother, faster, but it’ll be ok to leave out too.
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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