what’s in that bowl

Sorry to leave you hanging for over 24hrs with what was in the mystery bowl yesterday.  So many of you guessed, but no one was exactly right.


  • cookie dough dip

  • cookie dough

  • chocolate chip peanut butter

  • cookie dough hummus

  • cookie dough looking stuff

  • gooey deliciousness

It is in fact, gooey deliciousness.

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To be a little more specific…

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It’s cookie dough almond butter…

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…with chocolate chips!

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Chocolate Chip Cookie Dough Almond Butter

If just the name didn’t set of Pavlovian triggers, I don’t know what will!

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SECOND best nut butter, ever.  My best nut butter is still the maple cinnamon almond butter, but this comes extremely close.  I kid you not, it tastes like straight up raw cookie dough.  You definitely could use this as a dip, but it differs from the cookie dough dip recipes that are out there.

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The crunchy pieces of chocolate chips woven throughout are amazing.

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I developed this for my sis-in-law Natalie, who is currently preggo.  Her birthday was this past weekend, and she requested all foodie gifts.  That, I can do!  I made her this nut butter, Mama Pea’s chocolate cookie doughballs, and cinnamon toast crunch crackers.

Now what if you…crumbled up the crackers, and rolled them into the doughballs and then topped it with this nut butter?  Can you imagine???

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We have ourselves a winner, folks! [cheeseball alert]

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Chocolate Chip Cookie Dough Almond Butter

  • 2c raw almonds

  • 2-3t pure cane sugar

  • 2-3t safflower oil [neutral flavor oil works best]

  • 1/4t salt

  • 2t vanilla bean paste [or extract]

  • 1/3t almond extract [key ingredient!!!]

  • 1/2c coarsely chopped dark chocolate chips

  1. Preheat oven to 325 degrees.

  2. Toast almonds until golden brown, turning 3-4 times, for about 12-18min total.  Watch carefully, so they don’t burn.

  3. Let cool 5min.

  4. Place in a heavy-duty food processor and turn on, scraping the bowl often to keep things moving.

  5. Process until it finally starts to butterize.  This took about 6-10min, approximately.

  6. Keep scraping and processing until smooth.  Be patient.  *If it’s been 10min and things still aren’t together, add 2t oil.

  7. Add in 2t sugar, salt, vanilla, and almond extract.  Process again until smooth.

  8. Taste and add more sugar if it’s not sweet enough, but remember the chopped chocolate will add a bit of sweetness as well.

  9. Once it’s nice and smooth, like the photo I show above in the food processor, empty into a bowl and put in the fridge for about 1hr, until room temperature.  The processed nut butter will likely be very warm.  If you mix the chocolate chips in at this point, they will melt.

  10. Once the nut butter has come to room temp, stir in the chocolate chips.

Taste tests are encouraged!

*Almond butter is the hardest to process into nut butter, so be patient.  I have an 11c Cuisinart food processor.  If you have a 7c, I would suggest cutting this recipe in half or at least by 1/4.  If using an 11c, do not increase the size of this recipe.

*I recommend using pure cane sugar, instead of a liquid sweetener like honey or maple here, because 1 – I didn’t want a honey/maple flavor 2 – They tend to make the nut butters extremely thick and sometimes turns it into a nasty thick dough.  The cane sugar combined perfectly.

*I’m keeping this nut butter in a glass jar on the counter.  I only refrigerate my nut butters with ground flax.  They’re usually only around for about 3 weeks before I finish them off, so I don’t find it necessary to refrigerate.  I’m not sure what food safety protocol technically is in this manner…but I’m still alive!  I keep them in the cupboard, but you definitely can store them in the fridge.

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If you don’t have a food processor, make friends with someone who does.  Pronto!