Oatmeal Cookie Nut Butter

My favorite recipe with dates!
IMG_4481 IMG_4482

This homemade nut butter recipe is from one of my go-to recipe websites:


I seriously eat this by the spoonful as a snack! Another favorite way to eat it is on a cinnamon rice cake with raisins or apple slices and cinnamon. YUM!



Yield: Yields about 2 cups

NF based on 1 tbsp

Oatmeal Cookie Nut Butter

Photo Credit: The Healthy Foodie


Part I
Part II
Part III


    1. Start by adding the raisins, pitted dates and walnuts to the bowl of your food processor
    2. Pulse a few times until you get a mixture that has the consistency of small pebbles. Remove and set aside.
    3. Add the shredded coconut, cashew pieces, macadamia nuts and coconut oil to the bowl of the food processor. Process until very smooth and creamy, about 8-10 minutes total, scraping the sides from time to time.
    4. Add the honey, vanilla, salt, ground cinnamon and nutmeg. Resume processing for just a few seconds, until well combined. Do not over process at this point or your nut butter may want to separate.
    5. Add reserved date raisin mixture and pulse a few times, very quickly, just to get everything mixed in, no more.
    6. Transfer to a clean glass jar and allow to rest for 24 hours so the nut butter can firm up a bit and flavors have a chance to fully develop.



One thought on “Oatmeal Cookie Nut Butter

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