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This AIP cookie butter is a delicious snack to eat with fresh fruit! It’s made with homemade cookies, coconut sugar, and other simple ingredients.

aip cookie butter on strawberry

What is Cookie Butter?

Cookie butter made with finely ground speculoos/biscoff cookie crumbs, along with some added sugar, heavy cream, and oil to make it into a creamy spread similar to the texture of peanut butter. You’ll typically find it in a plastic jar just like you would peanut butter. It’s sweet, creamy, and seriously decadant!

Cookie butter is one of those things that you would assume you’d never be able to eat again if you have food intolerances, but this version is paleo and AIP-friendly!

The Ingredients for AIP Cookie Butter

  • AIP speculaas. This amazing recipe was made by my friend and fellow AIP food blogger rock star Nicole over at Heal Me Delicious! Her recipes are creative, delicious, and absolutely gorgeous. I’m really excited to do this fun little blogger collab with her for this recipe that ties both of our love for AIP food together.
  • Coconut sugar. This is a sweet, dessert recipe so the sugar adds sweetness and color to the recipe.
  • Coconut oil and coconut milk. These help to break up the cookies into a butter and make it creamy.

Photo by Nicole of Heal Me Delicious.

cookies on cooling rack

How to make AIP Cookie Butter

  1. Grind the cookies into crumbs.
  2. Make the butter: Add the coconut milk, melted coconut oil, and coconut sugar to the food processor and blend for 15-30 seconds or until a smooth spread forms.
  3. Serve fresh!

What should you serve this with?

Cookie butter is meant to be served as a dip with things like…

  • Strawberries
  • Apple slices
  • Sliced banana

But seriously, I’m not going to judge if you just eat it with a spoon 😉

Can you make this recipe creamier or more crumbly?

The consistency is really customizable! I blended mine a bit less, mostly because I have a 7-month-old baby who hates the sound of the food processor 😛 But you can customize it to your liking!

Can you make this recipe coconut free?

This recipe works best with added coconut sugar and melted coconut oil to bring it together. I haven’t found a way to make it coconut free.

How do you store this recipe?

You can store this cookie butter in glass in the fridge for 3-4 days. It will solidify a bit since it’s made with coconut oil, so leave it on the countertop to allow it to soften.

cookie butter in cup with strawberries on plate

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AIP Cookie Butter

  • Author: Michelle
  • Yield: 4 servings 1x
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Description

This AIP cookie butter is a delicious snack to eat with fresh fruit! It’s made with homemade cookies, coconut sugar, and other simple ingredients.

Ingredients

Scale
  • 1 batch AIP Speculaas Cookies
  • 3–4 tbsp coconut milk
  • 1 tbsp coconut oil, melted
  • 1 1/2 tbsp coconut sugar
  • 1/4 tsp cinnamon

Instructions

  1. Using a food processor, ground the fully cooled cookies into fine crumbs.
  2. Add 3 tbsp of coconut milk, melted coconut oil, coconut sugar, and cinnamon to the food processor and blend for 15-30 seconds or until a smooth spread forms and it reaches your desired consistency. Add an extra 1 tbsp of coconut milk if a smoother butter is desired.
  3. Serve fresh with fruit of your choice. You can also store in glass in the fridge and set out on the counter to soften before enjoying!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 346
  • Fat: 22.7g
  • Carbohydrates: 35.6g
  • Fiber: 1.9g
  • Protein: 0.3g