Chocolate Chip Cookie Dough Cashew Butter

Hi Everyone,

A picture can be say a thousand words, I’ll let my picture speak for its self.

Ahh yes the picture above is combined with the two things I truly love, peanut butter and chocolate chip cookie dough.  Pure heaven in every bite full.

But before I get to my latest Peanut Butter creation I wanted to share with you some good things.  On Tuesday, I gave blood.  Completely unplanned, something I didn’t realize I was doing until 7am in the morning.  See, every year our office building has a blood drive and last year was the first time I ever gave blood.  My experience wasn’t great.  As I watched my co-workers come and go I sat there with the needle in my arm as my blood slowly gave.  I told the nurse about my experience last time, so she made sure it was done correctly this time and sure enough I was done in a few minutes.  Giving blood is something I don’t like to do, but I know I am doing a good thing.  The only weird thing that happened this round of giving is that my ear on the side she drew blood is muffled.  I don’t know if it is from drawing blood or just me.  I feel like I went swimming than started to drive up a hill.  I’m kind of waiting to see if my ear pops.  I know it won’t, we’ll see how I feel later tonight or tomorrow before I do anything.  I just have to keep in mind that I am helping others.

When I came home from work I saw a little package on my step and it was from Trader Joe’s.  Remember when I told you I was one of the top three recipes for the Quinoa Recipe Contest? Well they sent me some goodies.  I got a $25.00 gift card for Trader Joe’s, a cute bag, Tri-Color Quinoa and a nifty can of corn.  I’m intrigued by the corn.  I never seen this in the store and it’s so cute in the thermos.  It’s also very light, almost feels empty.  My Husband asked me to open it because he does’t think there is anything in the can, but I won’t in case there is.  I never had canned corn before and I am looking forward to trying it.

Now for my Chocolate Chip Cookie Dough Cashew Butter.  On Saturday, I was bored, hot and I couldn’t bake, but I wanted something different, something I never made before, something that was sweet!  I’ve had a horrible sweet tooth lately.  After digging through my pantry I saw a bag of unsalted roasted cashews and the idea of Cookie Dough came to mind.  I originally thought of making cookie dough peanut butter balls, but I thought it would be so much nicer making a big batch of Cookie Dough, plus I didn’t feel like rolling the balls.  I am so glad that I created this wonderful snack!

I will tell you, you probably won’t want to make this Cashew Butter!  It is WAY to addicting!!   Since I made it over the weekend, it is pretty much gone now.  I was driving home from work and all I could think about was taking animal crackers and dipping it into my Chocolate Chip Cookie Dough, yum, only to find that someone ate half of my Cookie Dough!  Ahhhh!!  And all the animal crackers were gone!  They ate half!!  I almost cried!  I’m not an emotional person, but when it comes to my Peanut Butter/Cashew Butter and someone ate it, I can get very upset.  Now don’t get me upset!  I guess that means I need to get more cashews and make some of this yummy goodness and soon!

This is probably one of my best trial and error recipes ever!!  I must have ate half a cup just testing it, but after a few tries I perfected it!  Does this taste just like cookie dough?  No, but it’s pretty darn close.  But does it taste good?  Ahhhh hell yes!  Sorry for using the “H” word, but sometimes good things are worth swearing about.  he he

I made this Chocolate Chip Cookie Dough Cashew Butter using unsalted cashews, brown sugar, vanilla, salt, coconut oil, mini chocolate chips and love.  If you haven’t made a nut butter, you must, it’s so rewarding.  I don’t know what it is about turning nuts into something so creamy good, but it feel like I conquered the Peanut Butter world!  If you have a 7 – 12 cup food processor than you should cut the recipe in half.  Making the whole recipe may burn out your food processor.  I used Zach, my 16 cup food processor to make this.  Yes, I am crazy enough to name my food processor.

Chocolate Chip Cookie Dough Cashew Butter
Nutrition Information
  • Serves: 32 Tbsp.
  • Serving size: 1 Tbsp.
    Prep time: 
    Cook time: 
    Total time: 
    Creamy, sweet Cashew Nut Butter that tastes like Chocolate Chip Cookie Dough.
    • 4 cups cashews, roasted, unsalted
    • 5 tsp. vanilla extract
    • 1 tbsp. coconut oil
    • ¾ tsp. salt
    • 4 tsp. brown sugar
    • ¼ cup mini chocolate chips
    1. Add cashews to food processor and blend until a big lump forms. You may have to scrap the sides of the bowl down a few times. Once lump forms, add the vanilla extract, coconut oil, salt and brown sugar and blend until desired consistency. If you like your nut butter creamier, add a pinch more coconut oil.
    2. Add to a bowl and let cool. Once cooled, stir in chocolate chips. Store in an airtight container.
    I store my nut butters in the cupboard, but you may want to store in the refrigerator.

    Calories per tablespoon: 57.7, Fat: 4.5, Cholesterol: 0, Sodium: 1.5, Potassium: 2, Carbs: 3.9, Fiber: .03, Sugar: 2.3, Protein: 1.3

    Did you notice the calories on how low they are?  I have no idea how that is possible?  I calculated it twice and I measured out the Nut Butter twice.  However the cashews were only 170 calories per 1/4 cup which is low for nuts.  Here’s a little Cashew Nut Fact for weight loss:

    People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered “good fat.” This is attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack for managing weight gain.

    I should be super skinny with all the nuts I eat!  What happened?  lol

    Well I hope you like my little cashew facts and I do hope you make peanut butter, it’s truly a wonderful thing to make and I guarantee you will feel so proud!!  The only issue is that it tastes so much better than store-bought that you will never want to buy jarred again!  Trust me on that one!

    Time for me to go, I need to make dinner and some snacky snacks for the week.  Have a wonderful Wednesday!!



    P.S.  Don’t forget to enter my giveaway.



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    1. How long does it keep and do you have to refrigerate it? My son is on the Paeleo(sp)diet and loves nut butters but can’t eat the store bought stuff. Thought I would make him some and send it to him if it keeps well!! I know he would live this and so would I!

      • Good morning Amy, I store mine in the cupboard, but due to the heat the chocolate chips get a little soft, but thats really no big deal. If your going to ship it, it will be fine. I have shipped a ton of homemade peanut butter and there has never been an issue. If you make it, let me know what you think of it!!

    2. Do you think these would work with carob chips? There all I have in my fridge right now.

      • Make the cashew butter and set some a side and try it with carob chips. You don’t add the chips in until the cashew butter is cooled, otherwise the chocolate will melt. So you can make it and put chips in it later if you don’t like the taste with carob chips, but I am sure you will like it. If you make it, let me know how it is with carob chips. Happy Wednesday!

        • Ugh, no luck with ingrediants this week I guess. How do you think it would turn out with raw cashews? I’ve only seen the salted roasted cashews or the raw one.

          • Hi Valerie, I used roasted unsalted cashews, so you’ll be fine. Just roast your cashews is you like in a 300 degree oven for about 15 minutes, just be sure to flip them half way through cooking time. If you get salted cashews, which I’ve used before just omit the salt in the recipe.

            • I made it with some Emily’s salted roasted cashew nuts. The calorie count for me turned out about 70 cal per tbsp, but it was great with carob chips! Mine turned out a bit dry (not nice and smooth like yours) even with an extra teaspoon of coconut oil, but I had to divide the ingredients in half and make it in two batches since I only have a small food processor. Not sure if that had anything to do with it! Still love the recipe though!

              Also, am still totally in love with your blog!

            • The first time I made nut butters, they turned out thick. I have a heavy duty food processor, so it can handle nuts pretty well. You have to process it for a little while, longer than peanuts. I think that could be the culprit to why yours turned out dry. Cashew Nut Butters in general are thick, and there not as creamy as a regualr peanut butter. Cashews Nut Butter is great for making cookie balls because it holds it’s shape. I like to add crushed oats, maple syrup, cashew nut butter and chocolate chips, roll into a ball and freeze.

              I’m sorry it didn’t turn out for you!!

            • That’s ok! I actually love the taste! It really makes me feel like I’m eating cookie dough! Tasted wonderful with my sprouted wheat raisin bread! I’ll try your cookie balls though! They sound good!

            • Ooohhh, I bet this would taste good on raisin bread! I have to try it!!

    3. I haven’t given blood in years because I’m slightly anemic but my one-time experience with it was not pleasant either. I just don’t like having needles stuck in me, as it turns out.

      THIS LOOKS AMAZING. I need to buy cashews. Like…right now.


    5. Oh. My. Goodness! I am speechless. This sounds so yummy! Can’t wait to try.

    6. This would not last long at all at our house!! Love it!

    7. Cassandra says

      Oh my gosh, I don’t know how you do it. Almost every recipe has my mouth watering.

    8. That looks soooo amazing! I love it!

    9. Ok I’ll be right over, this looks amazing!!! 🙂

    10. What a fabulous recipe. I’m sorely tempted to try it when I get some free time. I’m new to your blog so I spent some time browsing through some of your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

    11. Yum!! I mean really?! It looks like a bowl of ice cream, which is probably how I would eat it (by the spoonful!)

    12. cashews can go from whole to ground to pulverized into butter in like 90 secs and I have accidentally made butter before when all I Wanted was to grind them for raw vegan cookie dough balls. Lol This looks sooo good!

    13. Rich and creamy! How can anyone say no to that! 🙂

    14. OMG this looks amazing, love the chipotle bowl too- looking forward to trying them!

    15. This looks and sounds to die for…I would be spooning mouthfuls right out of the bowl.

    16. I made this today… SO delicious! Thanks for all your fabulous recipes!!! (And I only use exclamation points sparingly. 🙂 )

    17. Definitely better than reese ice cream, looks incredible,,,so creamy. Thanks for sharing it on foodie friday.

    18. I am featuring this divine dessert this week on Allergy-Free Wednesdays-perfect for my birthday!

    19. This sounds phenomenal! We love the idea of creating a “healthy” cookie dough and the simple ingredients are great! We’ll be sure to make this for ourselves and pass it along to R fans! Thanks 🙂


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