This delicious treat was inspired by the “snickerdoodle cookie.” The first time I tried a snickerdoodle cookie was at a Young Life camp in Colorado. I’m typically a chocolate kind of gal…but those cinnamon-swirled, brown-sugary cookies were amazing. Given, it was a Young Life camp and everything from their kitchen is amazing.
Instead of in a cookie, I recreated that magnificent taste into a healthier option–almond butter. I eat almond butter a lot, so it’s easy to get tired of the same old flavor. But the great thing about making it yourself is you can change up the flavor so easily!
Go ahead..try it. You’ll be convinced you are eating cookies for lunch.
Snickerdoodle Almond Butter
- 2 cups almonds, toasted and unsalted
- 1 tsp. vanilla extract
- 3 tsp. brown sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. salt
Add the toasted almonds to your food processer. Process until smooth, about 15 minutes. You may have to stop it periodically and scrape down the sides. The almonds will transform into a beautiful, smooth butter. Add the vanilla extract, brown sugar, cinnamon, and salt. Process another two minutes to fully combine. Transfer to a mason jar and store in the refrigerator (it tastes the best when it’s chilled).