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Snickerdoodle Cookie Butter Recipe

Snickerdoodle Cookie Butter

5 from 3 votes
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Course: Dessert, Dip, Snack
2 cups
Calories: 994.6kcal
Author: Adapted from Chocolate Covered Katie


  • 1 1/2 cups chickpeas rinsed and shelled
  • 1 1/2 tablespoons almond butter
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar or raw turbinado sugar
  • 1/4 cup maple syrup see notes for options
  • 1/2 apple
  • 2 tablespoons ground flax
  • 2 teaspoons cinnamon


  • Drain and rinse your chickpeas. For super smooth cookie dip, shell the chickpeas - but it will work fine without this step, as well.
  • Place all ingredients in your blender jar.
  • For Blendtec: Run the BATTERS cycle. If ingredients stick to the sides of the jar, you may have to stop the cycle and push the ingredients down and in towards the blade. If using a Twister jar use half the ingredients, run the BATTERS cycle until blended, then repeat with the other half of ingredients.
  • For Vitamix: Start on Speed 1 and ramp up to speed 10, using the tamper to press ingredients down into the blades. Blend for 30 seconds or until smooth.
  • Enjoy with sliced apples, sticky buns, or anything else you can find!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


The sweeteners in this can be varied - for instance, use 1/2 cup of sugar instead of maple syrup, or replace the sugar with honey. You can also use stevia to sweeten if you prefer. Just start with ~1/2 cup of sweetener and sweeten to taste from there!


Calories: 994.6kcal | Carbohydrates: 176.7g | Protein: 24.9g | Fat: 22.4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 16.5g | Sodium: 3.56mg | Fiber: 26.9g | Sugar: 74.5g